崔友佳,景 宜,李晓亮.单体比例对苯丙乳液表面施胶剂性能的影响[J].中国造纸学报,2013,28(1):10-15 本文二维码信息
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单体比例对苯丙乳液表面施胶剂性能的影响
Effect of Monomer Ratio on the Properties of Styrene-acrylic Emulsion Surface Sizing Agent
  
DOI:10.11981/j.issn.1000-6842.2013.01.10
中文关键词:  单体比例  SAE表面施胶剂  玻璃化转变温度  Cobb值  纸张强度
Key Words:monomer ratio  SAE surface sizing agent  glass transition temperature  Cobb value  paper strength
基金项目:本课题为江苏省2008年度研究生教育教学改革研究与实践课题(YJG08-YB28)。
作者单位
崔友佳1 1.南京林业大学江苏省制浆造纸科学与技术重点实验室江苏南京210037 
景 宜1,* 1.南京林业大学江苏省制浆造纸科学与技术重点实验室江苏南京210037 
李晓亮2 2.华泰集团山东广饶257335 
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中文摘要:
      以苯乙烯(St)为硬单体,丙烯酸丁酯(BA)为软单体,丙烯酸(AA,用量为单体总质量的5%)为功能性交联单体,合成了苯乙烯丙烯酸酯(SAE)聚合乳液,并将SAE聚合乳液与氧化淀粉复配(SAE聚合乳液的添加量为氧化淀粉绝干质量的5%)对纸张(牛皮箱纸板,定量130 g/m2)进行表面施胶。探讨了单体比例(m(St)∶m(BA))对SAE聚合乳液玻璃化转变温度及稳定性的影响。结果表明,SAE聚合乳液的玻璃化转变温度随硬单体用量的增加呈线性上升,并且与采用L. Mandelkern方程计算的结果具有较好的一致性;SAE聚合物分子质量和乳液表观黏度随硬单体用量的增加均逐渐降低,乳液稳定性略有下降。与只用氧化淀粉施胶后的纸张相比,在相同涂布量下,经SAE表面施胶剂施胶后的纸张的Cobb值低,印刷表面强度和耐破度均有不同程度提高;当m(St)/m(BA)=80∶20时,经SAE表面施胶剂施胶后纸张的Cobb值降低了51.8%,印刷表面强度和耐破度分别提高了58.0%和5.2%。
Abstract:
      With styrene (St) as hard monomer, butyl acrylate (BA) as soft monomer, and acrylic acid (AA) as functional monomer, a styrene acrylic ester (SAE) copolymer emulsion was synthetized, and this emulsion was used combined with the oxidized starch as paper surface sizing agent. The effects of the monomer ratio (the mass ratio) on the emulsion glass transition temperature (Tg) and stability were analyzed. The results showed that the Tg rose linearly with the amount of styrene increased, and this trend was in accordance with the result of L.Mandelkern equation. With the increase of styrene dosage, the molecular weight and viscosity declined gradually, emulsion stability decreased. The properties of sized paper with the emulsion, such as water resistance, surface strength and bursting strength, were affected by the styrene content. When styrene proportion was 80% of the total monomer, surface sized with the polymer combined with oxidized starch, Cobb value of the sized paper decreased by 51.8%, surface strength and bursting strength improved by 58.0% and 5.2% respectively, compared to sized by oxidized starch.
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