Porous magnetic starch microsphere and preparation method thereof
A technology of starch microspheres and magnetism, applied in the production of bulk chemicals, etc., can solve the problems such as no reports on the research results of porous magnetic starch, poor mechanical strength of magnetic starch microspheres, wide particle size distribution of magnetic particles, etc. Surface tension and capillary forces, prevention of collapse and agglomeration, effects of narrow pore size distribution
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Embodiment 1
[0034] The preparation method of porous magnetic starch microsphere, it comprises the steps:
[0035] (1) Preparation of starch gelatinization liquid: Dissolve 100 parts of tapioca starch in 800 parts of deoxygenated deionized water at 25°C, adjust pH=12 with sodium bicarbonate, gelatinize and cool to room temperature to obtain starch gelatinization liquid.
[0036] (2) Preparation of starch water phase mixture: use 100 parts of 15% ( w / w ) peroxide benzoic acid solution to soak 10 parts of surface-modified nano-Fe 3 o 4 The magnetic fluid was prepared in 1.5 hours, and the peroxide benzoic acid solution in the magnetic fluid was removed by magnetic separation, and 100 parts of deionized water was added to form a new magnetic fluid, and then mixed with 3 parts of N,N'-methylenebisacrylamide Add it to the starch gelatinization solution and stir it with 500W ultrasonic wave to form a starch-water phase mixture, which is set aside.
[0037] (3) Preparation of oil phase: Disso...
Embodiment 2
[0043] The preparation method of porous magnetic starch microsphere, it comprises the steps:
[0044] (1) Preparation of starch gelatinization liquid: Dissolve 100 parts of tapioca starch in 2000 parts of deoxygenated deionized water at 25°C, adjust pH=12 with sodium bicarbonate, gelatinize and cool to room temperature to obtain starch gelatinization liquid.
[0045] (2) Preparation of starch water phase mixture: use 100 parts of 20% ( w / w ) methyl ethyl ketone peroxide solution soaking 50 parts of surface modified nano-Fe 3 o 4 Prepare the magnetic fluid in 2 hours, remove the methyl ethyl ketone peroxide solution in the magnetic fluid by magnetic separation, add 100 parts of deionized water to form a new magnetic fluid, and then mix it with 4 parts of N,N'-methylenebisacrylamide Add it to the starch gelatinization liquid and stir it with 750W ultrasonic wave to form a starch-water phase mixture, which is set aside.
[0046] (3) Oil phase preparation: Dissolve 50 parts of...
Embodiment 3
[0052] The preparation method of porous magnetic starch microsphere, it comprises the steps:
[0053] (1) Preparation of starch gelatinization liquid: Dissolve 100 parts of tapioca starch in 1200 parts of deoxygenated deionized water at 25°C, adjust pH=13 with sodium bicarbonate, gelatinize and cool to room temperature to obtain starch gelatinization liquid.
[0054] (2) Preparation of starch water phase mixture: use 100 parts of 18% ( w / w ) tert-butyl peroxyisopropyl formate solution soaks 30 parts of surface-modified nano-Fe 3 o 4 The magnetic fluid was prepared in 1 hour, and the tert-butyl peroxyisopropyl formate solution in the magnetic fluid was removed by magnetic separation, and 100 parts of deionized water was added to form a new magnetic fluid, and then mixed with 3 parts of N,N'- Methylenebisacrylamide is mixed and added to the starch gelatinization solution, and then stirred evenly by 750W ultrasonic to form a starch aqueous phase mixture, which is set aside.
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