Effect of pH Value of the Broth on the Gelled Microspheres Containing Zirconium Prepared by Internal Gelation Process

Yong Gao; Jing Tao Ma; Xing Yu Zhao; Shao Chang Hao; Chang Sheng Deng

doi:10.4028/www.scientific.net/KEM.602-603.155

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HomeKey Engineering MaterialsKey Engineering Materials Vols. 602-603Effect of pH Value of the Broth on the Gelled...

Effect of pH Value of the Broth on the Gelled Microspheres Containing Zirconium Prepared by Internal Gelation Process

Abstract:

The internal gelation process was used to produce gel microspheres containing Zr. The effect of the broth composition particularly pH value on the stability of the broth and morphology of the dried spheres was investigated. The results indicated that the stability of the broth at room temperature increased with the decrease of the pH of the broth. When the pH of the broth was in the range of 1 to 2 the spheres obtained had good sphericity and uniform size and at pH of 1.35 the spheres were transparent.

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Key Engineering Materials (Volumes 602-603)

Pages:

155-158

DOI:

https://doi.org/10.4028/www.scientific.net/KEM.602-603.155

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Online since:

March 2014

Authors:

Yong Gao, Jing Tao Ma, Xing Yu Zhao, Shao Chang Hao, Chang Sheng Deng*

Keywords:

Internal Gelation Process, pH Value, Zirconium Gelled Microspheres

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