• Title/Summary/Keyword: self-polymerization

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A Study on the Stabilization of Monomeric MDI and Purification of Crude MDI (Crude MDI의 정제 및 Monomeric MDI의 안정화에 관한 연구)

  • Jung, Jong-Won;Kim, Young-Chul;Park, Nam-Cook
    • Applied Chemistry for Engineering
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    • v.7 no.3
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    • pp.588-596
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    • 1996
  • The optimum conditions of the 1st and 2nd distillation had been investigated to obtaine a high quality monomeric MDI and fire reactive polymeric MDI by purification of crude MDI. Effect of additives on the monomeric MDI's color change, dimerization and the reactivity of polymeric MDI with standard polyol system has been tested. When the monomeric MDI yield is approximately 32%, 4,4'-MDI content is above 98% in the monomeric MDI at the 1st distillation. When the separation ratio of initial portion and residue percentage, reflux ratio are set at respectively, approximately 20wt%, 9wt%, above 2 in order to minimize the content of 2,4'-MDI in monomeric MDI, the freezing point of final distilled monomeric MDI is above $38.4^{\circ}C$. Since the monomeric MDI is inherently unstable in the room condition, monomeric MDI easily changes it's color and conducts self-polymerization reaction. To increase the stability of monomeric MDI, the composition of antioxidant, which is composed of phenolic 1st antioxidant, phosphorus 2nd antioxidant, UV absorbent and Hindered amine light stabilizer are used, and benzoyl chloride as antipolymerization agent test are that APHA color is less than 20, dimer content is remained less than 0.36wt% after 45 days storage of monomeric MDI.

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Fabrication of Hybrid Nanocomposites of PAA-grafted Graphene and Pd Nanoparticles having POSS (Pd-POSS) (그래핀과 실세스키옥세인을 포함한 팔라듐 나노입자와의 나노복합체 제조)

  • Lim, Jung-Hyurk;Ko, Yl-Woong;Kim, Ki-Young;Kim, Kyung-Min
    • Polymer(Korea)
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    • v.36 no.5
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    • pp.656-661
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    • 2012
  • The palladium nanoparticles were self-assembled to make Pd-POSS using POSS-$NH_3{^+}$ (polyhedral oligomeric silsesquioxane) as a crosslinker. Graphene oxide (GO) was produced by the reaction of graphite under a strong acid and oxidizer and poly(acrylic acid) (PAA) was covalently grafted on the surface of graphene to make PAA-grafted graphene through the radical polymerization of acrylic acid and GO along with a reduction process under $NaBH_4$. The nanocomposites of Pd-POSS and PAA-grafted graphene were fabricated via ionic interactions between positively charged Pd-POSS and negatively charged PAA-grafted graphene. Pd-POSS nanoparticles were attached to the surface of PAA-grafted graphene through ionic interactions. The thermal stability of Pd-POSS/PAA-grafted graphene was higher than that of PAA and PAA-grafted graphene. The composition, structure, surface morphology, and thermal stability of the Pd-POSS/PAA-grafted graphene were studied by FE-SEM, AFM, TEM, FTIR, and TGA.

The Effect of Various Coffees on the Color Stability of Self-cured Temporary Crown Resin (커피종류에 따른 자가중합형 임시치관용 레진의 색 안정성에 관한 연구)

  • Hwang, Su-Hyun;Yu, Ji-Su;Han, Yang-Keum
    • Journal of dental hygiene science
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    • v.12 no.4
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    • pp.342-347
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    • 2012
  • This study is a temporary crowns and the period you want to avoid the exposure of the coffee girl polymerization types is difficult given the temporary tolerance by producing resin. 1. Change of brightness ($L^*$) edge in time increases, distilled water, Americano, Cafelatte, Vanillalatte was reduced to a significant level of brightness (p<.001). The most significant decrease in brightness of the Americano, which tend to grow out of a Cafelatte, Vanillalatte, which was followed by distilled water. 2. Change of redness ($a^*$) edge in time tend to increase saturation increases, the redness value of Americano, Cafelatte, redness value was a statistically significant difference in distilled water and Vanillalatte (p<.05) was not significant. 3. Change of yellowness ($b^*$) edge in time tend to increase saturation increases, the yellowness value of Cafelatte, Vanillalatte, Americano, except for distilled water at the saturation of yellowness value were no statistically significant (p<.05). 4. Change of color difference (${\Delta}E^*$) in order of (Americano>Cafelatte>Vanillalatte) as time of immersion increases change of color difference appear and no statistically significant (p<.05). Americano, the edge, since there can be more than chrominance is 3.3 uses station than a Vanillalatte, Cafelatte and discoloration when edge in 28, since even in the one to two difficult to distinguish with the naked eye as a discoloration. It was no difference statistically in color difference (${\Delta}E^*$) value in distilled water (p>.05).