改性纳米碳酸钙对淀粉胶粘剂剪切强度的影响  

Effect of Nano Calcium Carbonate Modified Starch Adhesive Shear Strength

作　　者：邓丽娟[1] 李志成[2] 程昊[2] 黄文艺[2] 

机构地区：[1]广西壮族自治区建筑工程质量检测中心,广西南宁530005 [2]广西科技大学生物与化学工程学院,广西柳州545006

出　　处：《化工设计通讯》2016年第4期52-53,共2页Chemical Engineering Design Communications

基　　金：广西科技攻关计划项目(1348018–3)

摘　　要：以木薯淀粉为原料,经氧化后制成淀粉胶粘剂,并利用纳米碳酸钙的补强作用改善淀粉胶粘剂的强度性能,实验结果表明:加入改性纳米碳酸钙的淀粉胶粘剂的干强度和湿强度分别提高了0.764MPa和0.366MPa,改性纳米碳酸钙的加入能更显著地提高淀粉胶粘剂的干强度和湿强度。Cassava starch as raw material,after oxidized starch adhesive is made,and by the reinforcing effect of nano calcium carbonate to improve the strength properties of starch adhesive,the experimental results show ：the starch is added modified nano calcium carbonate dry adhesive strength and wet strength increased by 0.764 MPa and 0.366 MPa,modified nano calcium carbonate added more out with improved dry strength and wet strength starch adhesive.

关 键 词：纳米碳酸钙 改性 淀粉胶粘剂 

分 类 号：TQ433.437[化学工程]