一种新型蛋白质混凝土发泡剂的研制及性能研究  

Preparation of a novel protein foaming agent for concrete and its performance

作　　者：刘佳奇[1] 霍冀川[1] 雷永林[1] 李娴[1] 

机构地区：[1]西南科技大学应用化学研究所,四川绵阳621010

出　　处：《现代化工》2010年第3期54-56,共3页Modern Chemical Industry

基　　金：先进建筑材料四川省重点实验室2008年度培育基金项目(08zxxp07);四川省建设厅新型墙体材料专项基金支持

摘　　要：以啤酒废酵母为原材料,制备一种新型的蛋白质混凝土发泡剂并通过正交实验对水解条件进行优化。研究了发泡剂以及不同添加剂对其发泡性能和泡沫稳定性的影响,结果表明表面张力是发泡剂发泡性能提升的重要因素,但对泡沫稳定性没有决定性影响;适当增加溶液黏度可延长其泡沫稳定时间,其中添加卡拉胶0.1%/100 mL发泡液时,发泡体积为725 mL,其泡沫稳定时间也超过了25 h。A novel protein foaming agent for concrete is prepared using spent brewer＇s yeast as raw material and the optimal hydrolyzing conditions are obtained in terms of the orthogonal tests. The effects of foamability and foam stability of the foaming agent with different additives are investigated. The results show that the foamability has been determined by the surface tension as a key factor, however,it does not provide a direct connection between the surface tension and foam stability definitively. Increasing the solution viscosity moderately can extend the foam retaining duration, with the addition of 0. 1 g carrageenan per 100 mL of foaming solution, the foam volume is 725 mL, and its foam retaining duration exceeds 25 hours.

关 键 词：啤酒废酵母 发泡剂 蛋白质 机理 表面张力 黏度 

分 类 号：TU528.042[建筑科学—建筑技术科学]