有机相变材料对甘油性能的影响研究

发布时间：2018-12-17 09:19

【摘要】：采用棕榈酸和癸酸两种有机相变材料改性甘油,探索其闪点温度、流变性能、热重性能及键合结构的变化特征,从相变、氢键方面分析变化产生的机理。棕榈酸的质量分数分别为2%、4%、8%,癸酸的质量分数分别为4%、8%、16%。掺入4%的棕榈酸后,棕榈酸/甘油的闪点温度提高至187℃;而掺入8%的癸酸后,癸酸/甘油的闪点温度降至142℃。二者均可提高甘油的表面张力和黏度。热重/差式扫描量热(TG/DSC)结果表明,掺入棕榈酸可提高甘油的失重开始温度、终止温度和吸热峰的峰谷温度;红外光谱(FT-IR)结果证实棕榈酸和癸酸均未与甘油发生酯化反应形成酯类物质,表明棕榈酸能有效提高甘油的安全性能。
[Abstract]:Glycerol was modified by palmitic acid and sebacic acid. The change characteristics of flash point temperature, rheological property, thermogravimetric property and bonding structure of glycerol were investigated. The mechanism of the change was analyzed from the aspects of phase transition and hydrogen bond. The mass fraction of palmitic acid is 2 and that of decanoic acid is 4. The flash point temperature of palmitic acid / glycerol increased to 187 鈩，

本文编号：2384012