화학

Introduction

Bettersize에서 제공하는 기기는 화학 연구와 품질 관리 분야에서 입자 크기, 입자 형태 분석 및 분말 특성 분석에 널리 활용되고 있습니다.

화학 물질의 개발과 생산 최적화를 위해서는 입자 크기, 입자 형태, 분말 특성 등의 물리적 특성을 정확하게 모니터링해야 합니다.

폴리머와 플라스틱은 전 세계 화학 산업에서 가장 큰 비중을 차지하는 분야입니다. 주요 제품으로는 폴리에틸렌(PE), 폴리프로필렌(PP), 폴리염화비닐(PVC), 폴리에틸렌 테레프탈레이트(PET), 폴리스티렌(PS), 폴리카보네이트 등이 있습니다. 이들 물질의 입자 크기 측정은 생산 과정과 연구개발에서 중요한 역할을 합니다.

플라스틱의 주요 시장은 포장이 가장 큰 비중을 차지하며, 그 외에도 주택 건설, 용기, 가전, 파이프, 교통, 장난감 및 게임 등 다양한 산업에 사용됩니다.

폴리에틸렌(PE): 가장 많이 생산되는 폴리머로, 주로 포장 필름, 우유 병, 용기 및 파이프에 사용됩니다.
폴리염화비닐(PVC): 건설 시장을 위한 파이프, 외장재, 교통 및 포장 재료에 사용됩니다.
폴리프로필렌(PP): 포장, 가전, 용기, 의류 및 카펫 등 다양한 시장에서 활용됩니다.
폴리스티렌(PS): 가전, 포장, 차량 안전 용도로 사용됩니다.
인조 섬유: 폴리에스터, 나일론, 폴리프로필렌, 아크릴 등으로, 의류, 가정용 섬유 및 다양한 산업 용도로 사용됩니다.

기타 화학 제품으로는 합성 고무, 계면활성제, 염료 및 안료, 터펜틴, 수지, 카본 블랙, 폭발물, 고무 제품 등이 있으며, 무기화학으로는 소금, 가성소다, 탄산나트륨, 질산, 인산, 황산, 이산화티타늄 등이 포함됩니다. 비료는 인산염, 암모니아, 염화칼륨 화학 물질을 포함합니다.

플라스틱 제조 공정에는 사출 성형, 압축 성형, 압출, 회전 성형 등이 있으며, 모든 공정에서 펠릿이나 분말을 원료로 사용합니다. 원료의 특성은 용융점, 화학 조성, 강도, 밀도 등 여러 기준을 충족해야 하며, 입자 크기는 폴리머 가공성에 중요한 영향을 미칩니다. 펠릿의 입자 크기는 200~2,000 마이크로미터로 생산되며, 이는 공정 속도에 직접적인 영향을 미칩니다.

산업 발전을 위해서는 더 나은 입자 크기 측정 방법이 필요합니다. Bettersize의 기기는 화학 개발에 다음과 같은 방식으로 도움을 줄 수 있습니다:

물질의 입자 크기, 입자 형태, 분말 특성 등 다양한 특성 측정
벤치마크 제품의 성능과 안정성 보장
품질 관리로 규제 기준 준수 보장
적합한 포장 재료 개발

Bettersize의 입자 크기 분석 기술은 화학 물질의 품질 관리와 생산 최적화에 중요한 역할을 합니다.

Citations

Bettersizer 2600

Functional redundancy as an indicator for evaluating functional diversity of macrobenthos under the mussel raft farm near Gouqi Island

DOI: 10.1016/j.aquaculture.2023.740024 Read Article

Zhejiang Ocean University | 2024

Biological traits analysis (BTA) helps to evaluate the effects of different environmental variables on the traits-based functional composition of macrobenthos. However, research on functional traits of macrobenthos under mussel farming is limited. We investigated the spatial and temporal response of the benthic system in terms of taxonomic and functional diversity to environmental variables of farming and natural stressors resulting from suspended mussel farming near Gouqi Island of eastern China Sea. The functional traits of macrobenthic assemblages under mussel farming were characterized by “medium adult body size”, “vermiform body form”, “high flexibility”, “infauna”, “semi-motile”, “gonochoristic”, “surface deposit-feeders”, “carnivores”, “semi-motile burrowers”, and “tube-dwellers”. Functional redundancy was stable in response to mussel farming stresses among seasons, whereas species diversity showed efficient to evaluate natural variables. Functional diversity was significantly affected by farming stressors rather than natural variables, Further analysis using multivariate methods together with continuous monitoring were highlighted to evaluate the impacts of mussel farming. Our results reinforce the importance of macrobenthic species and functional traits analysis to evaluate human stresses driven impacts in offshore ecosystems. By analysing the environmental variables with different sources, independently, we concluded the main effects of human pressures on macrobenthic community. Such distinction could be particularly effective to isolate variable environmental descriptors and evaluate their effects on functional diversity, making the current approach promising for the evaluation of ecological effects of anthropogenic stressors in aquaculture areas.

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Bettersizer 2600

Degradation characteristics and utilization strategies of a covalent bonded resin-based solid amine during capturing CO₂ from flue gas

DOI: 10.1016/j.seppur.2023.125621 Read Article

China University of Petroleum | 2024

In this study, various types of degradation as well as attrition which are possibly encountered in a circulating fluidized bed temperature swing adsorption (CFB-TSA) process, were conducted experimentally to evaluate the stability of a resin-based solid amine sorbent. Other characterizations methods, such as elemental analysis (EA), Fourier transform infrared spectroscopy (FTIR) etc. were applied to further reveal the degradation mechanisms. The results showed that thermal degradation occurs from 140–160 °C due to the decomposition of amine group. The CO₂-induced degradation occurs from a higher temperature of 160–180 °C accompanied by the production of urea. Hydrothermal stability is good below 130 °C, but the ionic impurities in steam crystalized on particle surface can accelerate the degradation. Oxidative degradation is the most harmful, which starts at a lower temperature of 70–80 °C with the formation of aldehyde. The existence of H₂O in atmosphere can alleviate the oxidative and CO₂-induced degradations. The employed sorbent has a very low attrition index of 0.05, which is 1–2 orders lower than typical commercial fluidized bed catalysts. Based on the results of stability evaluation, some design suggestions for proper utilization of this sorbent or other similar resin-based sorbents have been provided in an industrial CFB-TSA process.

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Bettersizer 2600

De-branching of starch molecules enhanced the complexation with chitosan and its potential utilization for delivering hydrophobic compounds

DOI: 10.1016/j.foodhyd.2023.109498 Read Article

Shihezi University | 2024

The current study aimed to prepare the complexes between debranched-waxy corn starch and chitosan polymers (DBS-CS), and then investigated their corresponding structural characteristics, rheological property and potent application in Pickering emulsion. The results indicated that the existence of chitosan significantly inhibited starch short-range molecular rearrangement for all DBS-CS samples, which was manipulated by both debranching treatment and chitosan content. Interestingly, this is the first study to reveal that the outstanding peak at 1.8 ppm in 1H NMR spectrum for sample DBS-CS was gradually shifted towards a lower-field region following an increased chitosan content. Moreover, the debranching treatment shifted the crystallinity pattern from A-type to B-type and the relative crystallinity of DBS-CS decreased gradually with the increased content of CS. All samples had a pseudoplastic fluid and shear-thinning behavior with an enhanced shear resistance following the complexation. The DBS-CS was applied in a Pickering emulsion for showing a greater emulsifying stability and a lower gel strength than native NS-CS prepared emulsion. Importantly, the encapsulation ability of curcumin in the DBS-CS emulsion was significantly improved, followed by an increase of 15.45% for its corresponding bioavailability compared to the control. Therefore, this study might highlight a potential carrier for delivering the bioactive substances in a green pattern.

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Bettersizer 2600

Heat-induced aggregation behavior of wheat gluten after adding citrus pectin with different esterification degree

DOI: 10.1016/j.foodhyd.2023.109420 Read Article

Gansu Agricultural University | 2024

Wheat gluten aggregation during heat treatment is beneficial to the final quality of gluten-based products. Exogenous pectin can affect gluten aggregation. However, the effect of pectin with different degrees of esterification on the heat-induced aggregation behavior of gluten and its possible mechanism are still unclear. Thus, the heat-induced aggregation behavior of gluten after adding pectin with different esterification degree was studied in this study. When the temperature was raised from 25 °C to 95 °C, pectin affected gluten aggregation and was related to the degree of esterification. Specifically, the results of rheological properties and particle size indicated that low-ester pectin improved the viscoelasticity of gluten and promoted gluten aggregation. Thermal properties revealed that enthalpy of gluten added with low-ester pectin (37%) increased from 92.96 J/g to 95.40 J/g during heating process. Structurally, the fluorescence intensity and surface hydrophobicity of gluten added with low-ester pectin (37%) were lower than those added with high-ester pectin (73%). In addition, low-ester pectin (37%) significantly increased the disulfide bond content (from 15.31 μmol/g to 18.06 μmol/g) and maintained β-sheet content of gluten compared with gluten alone at 95 °C, indicating that low-ester pectin was more likely to induce gluten aggregation. However, scanning electron microscope showed that the gluten added with low-ester pectin (46%) exhibited a denser network structure at 95 °C than that added with low-ester pectin (37%). These results will provide a theoretical base for the regulation of gluten aggregation and the quality of gluten-based products by pectin with different esterification degree.

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