Papers by Keyword: High Solid Content

Abstract: A series of novel stable polyurethane emulsion with high-solid-content and low-viscosity were prepared by self-emulsification. They were prepared by the reaction of poly (tetrahydrofuran-co-oxidation of propylene) glycol (Ng210), isophorone isocyanate (IPDI) with 1,2-dihydroxy-3-propanesulfonic acid salt (DHPA) as hydrophilic chain-extending agents. Influence of the content of DHPA on properties of polyurethane emulsion and film were analyzed .The results show that obtained emulsion were multivariate distribution in particle size and were spherical particles by measurement of grain size and electron microscopic photo. It is noticed that with increasing content of DHPA and, average particles diameter of polyurethane emulsion became smaller, poly-dispersion became narrower and solid-content became bigger. when the content of DHPA is 7%, solide-concent of emulsion reaches 61%. In addition, Polyurethane emulsion are endowed stability of emulsion are good at high temperature and low temperature as well as storage stability.

Abstract: The emulsion polymerization of methyl methacrylate (MMA) with butyl acrylate (BA) using aqueous polyurethane dispersion as seed was undertaken to prepare acrylic-polyurethane (PUA) hybrid emulsions with high solid content. The concentrations of the anionic groups were varied by adding different amount of dimethylolpropionic acid (DMPA). The emulsions with a similar bimodal particle size distribution (PSD) were obtained. The viscosity of the emulsions is about 350 mPa^.s while the solid content is about 55%.

Abstract: A random-arranged experimental design method was employed to optimize the technology of styrene/butylacrylate/acrylic acid (St/BA/AA) emulsion polymerization with high solid content. The random-designed experimental results were analyzed with regression analysis by using statistical analysis system (SAS), and the optimal regression equations between the principal factors and the emulsion properties were in turn established. It is shown that the viscosity of emulsions is greatly affected by the following factors: solid content, the interaction between the emulsifier content and solid content, the interaction between the initiator concentration and reaction temperature, the interaction between functional monomer and reaction temperature.