emulsifier

Study on nanometer magnesium hydroxide powder prepared by full-back-mix and homoemulsification method;

全返混均质乳化法制备纳米氢氧化镁工艺研究

Through using natural wind as cooling medium and making the most of contact with granular emulsion matrix which is jetted out under a high pressure, the cooling efficiency of the equipment is advanced remarkably.

该设备以自然风为冷却介质,与高压喷射出的颗粒状乳化基质充分接触,提高了温度动力和换热效率,使冷却效率显著提高。

The paper not only introduces the typical structure and working principle of screw pump,but also points out potential safety problems in the transmission of emulsion matrix,besides,some recommendations about safety use are proposed,which have certain instructional meanings for safety production of emulsion explosives.

本文介绍了螺杆泵的典型结构和工作原理,指出了其应用在乳化基质输送过程中存在的安全隐患,提出安全使用方面的一些建议,对保证乳化炸药安全生产有一定的指导意义。

The shear rate sweep and time sweep methods are used to study the shear stressand shear viscosity of emulsion matrix with high content of inorganic salts.

该文采用剪切速率扫描、时间扫描方法研究了高浓度无机盐乳化基质的剪切应力、剪切粘度，测定了基质的触变性大小和弹性大小，说明了乳化基质是触变性粘弹体系，从乳化基质的微观结构解释了这种触变性机理。

The emulsion base pressed by dynamic pressure was studied,and the(micro-photography) was used to explore the(microstructure) changes of emulsion base.

乳化炸药由乳化基质和敏化载体构成,采用水下爆炸测试方法对乳化基质在动压作用下的结构变化进行了实验研究,并对受压前后的乳化基质进行了显微观测。

A composite explosive made of the expanded AN explosive,an oxidant and a sensitizer,and an emulsion base were developed for the further improvement of blast effect of the rock expanded AN explosive.

通过表面活性剂对硝酸铵进行处理制得的自敏化膨化硝酸铵,应用这种膨化硝酸铵作氧化剂和敏化剂,再辅助以乳化基质制得的复配型炸药能进一步提高岩石膨化硝铵炸药的爆破效果。

Therefore,the thermal decomposition behaviors of the three samples are almost the same,NaNO2 or glass micro balloon have little effect on the thermal decomposition of the emulsion base.

采用DSC技术分析了岩石型乳化炸药的乳化基质、亚硝酸钠敏化的岩石型乳化炸药以及亚硝酸钠和玻璃微珠复合敏化的岩石型乳化炸药3个试样的热分解过程,用FWO法、FRL法(Friedman法)和非线性等转化率法(NL-INT法)等非模函数法以及Kissinger法、Achar法、Coats-Redfern法和ˇSatava-ˇSesták法计算出3个试样的活化能E均为110kJ/mol左右,指前因子A的量级为108~109s-1,在升温速率为2。

The effect on the emulsification of soya protein isolate used in meat with a few kinds of food additives was studied,and the optimal recipe was confirmed by orthogonal experiment.

主要研究了几种食品添加剂对肉制品加工用大豆分离蛋白乳化性质的影响,通过正交试验优化确定了几种添加剂的最佳添加比例。