| 新型水分蒸发抑制剂的研究 |
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| 引用本文： | 肖蕊,吴燕,衣守志.新型水分蒸发抑制剂的研究[J].天津科技大学学报,2007,22(3):51-53,83. |
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| 作者姓名： | 肖蕊 吴燕 衣守志 |
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| 作者单位： | 天津科技大学材料科学与化学工程学院,天津,300457 |
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| 基金项目： | 天津科技大学校科研和教改项目;天津市高等学校科技发展基金计划项目 |
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| 摘 要： | 采用长链脂肪醇和短链醇复配，制成W／O乳液体系，制备了一种新型水分蒸发抑制剂．探讨了影响乳液抑制水分蒸发性能的各项因素，如温度、浓度、时间、杂质等，并对乳液体系的抑制水分蒸发效果进行了理论分析．研究结果表明，与均相体系相对比，非均相-乳液体系可提升抑制水分蒸发的效果，并且该体系具有较好的稳定性。及抗杂质和抗温度干扰能力．
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| 关 键 词： | 水分蒸发抑制剂 乳液体系 抑制机理 |
| 文章编号： | 1672-6510（2007）03-0051-03 |
| 修稿时间： | 2006-12-072007-03-12 |
Study on a Novel Water Evaporation Retardants |
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| XIAO Rui,WU Yan,YI Shou-zhi.Study on a Novel Water Evaporation Retardants[J].Journal of Tianjin University of Science & Technology,2007,22(3):51-53,83. |
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| Authors: | XIAO Rui WU Yan YI Shou-zhi |
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| Abstract: | A new sort of water evaporation retardants of W/O emulsion system was prepared by blend of long chain fatty alcohol and short chain alcohol. At the same time, the effect of temperature, concentration, time, impurity on the retardation was also studied. The results show that the emulsion system has a considerably larger effect on retardation of water evaporation in comparison with the mixtures solution of the long chain fatty alcohol and short chain alcohol. On the other hand, the emulsion system have good stability to resist disturb from impurity and temperature. |
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| Keywords: | water evaporation retardants emulsion system retardent mechanism |
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