Method for improving stability of foaming agent
A foaming agent and stability technology, which is applied in the field of building material foam concrete, can solve the problems of low foaming ratio, high cost, poor foam stability, etc., and achieve the advantages of reduced bleeding rate, reduced settlement distance, and improved foam stabilization time Effect
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Embodiment 1
[0016] Commercially available rosin-type foaming agent 97.86g, gum arabic 0.02g, sucrose 0.4g, lauryl alcohol 0.2g, sodium lauryl sulfate 0.3g, lauryl dimethyl betaine 1.2g, vegetable protein extraction Material 0.02g. Weigh each component according to the above formula ratio, put the rosin foaming agent in the reaction kettle, then put it into a 60°C water bath for heating, and then sequentially add the weighed gum arabic, sucrose, sodium lauryl sulfate, Lauryl dimethyl betaine, vegetable protein extract and lauryl alcohol are successively added to the solution in the reaction kettle and fully stirred until uniform. Take out the solution and let it cool down to room temperature, then foam to test the foam stability.
[0017] Performance test: Take 10g of foaming agent and water to dilute at a mass ratio of 1:14, take 100ml of the diluted solution and place it in a 1000ml beaker, stir for 3min at a speed of 3600r / min until the foam volume is stable, and the surface is covered...
Embodiment 2
[0019] Commercially available rosin-type foaming agent 86.97g, gelatin 0.6g, carboxymethylcellulose 0.8g, gum arabic 1.6g, triethanolamine 0.02g, sodium dodecylbenzenesulfonate 0.01g, animal protein extract 3g, Vegetable protein extract 7g. Weigh each component according to the above formula ratio, put the rosin foaming agent in the reaction kettle, and then put it in a 22°C water bath for heating, and then successively add the weighed gelatin, carboxymethyl cellulose, gum arabic, ten Sodium dialkylbenzene sulfonate, animal protein extract, vegetable protein extract and triethanolamine are successively added to the solution in the reaction kettle and fully stirred until uniform. Take out the solution and let it cool down to room temperature, then foam to test the foam stability.
[0020] Performance test: Take 10g of foaming agent and water to dilute at a mass ratio of 1:14, take 100ml of the diluted solution and place it in a 1000ml beaker, stir for 3min at a speed of 3600r / ...
Embodiment 3
[0022] Commercially available rosin-type foaming agent 72.5g, gelatin 0.1g, gum arabic 1.6g, sucrose 5g, n-butanol 0.6g, triethanolamine 0.6g, sodium dodecylbenzenesulfonate 0.6g, dodecyl di Hydroxyethyl betaine 3g, octadecyl dihydroxyethyl betaine 2g, dodecyl dihydroxyethyl amine oxide 4g, vegetable protein extract 7g, animal protein extract 3g. Weigh each component according to the above formula ratio, put the rosin foaming agent in the reaction kettle, and then put it in a 40°C water bath for heating, and then successively add the weighed gelatin, gum arabic, sucrose, n-butanol, three Ethanolamine, Sodium Dodecylbenzene Sulfonate, Dodecyldihydroxyethyl Betaine, Octadecyldihydroxyethyl Betaine, Dodecyldihydroxyethylamine Oxide, Animal Protein Extract and Vegetable Add the protein extract to the reaction kettle solution one after another, and stir well until uniform. Take out the solution and let it cool down to room temperature, then foam to test the foam stability.
[002...
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