نتایج جستجو برای: polyvinyl acetate

تعداد نتایج: 57720  

2015
Yan Zhang Zhulan Liu Yunfeng Cao Yi Jing

This article is focused on the impact of different binder mixtures on the performances of paper surface and printability. The coating properties were studied with the chosen silica pigment, and the binder consisted of vinyl acetate copolymer and polyvinyl alcohol with different ratios, followed by the measurement of smoothness, whiteness, and surface strength. The inkjet image quality was asses...

Journal: :Analytical chemistry 1998
K J Wu R W Odom

Different polymer formulations possess unique chemical, physical, and mechanical properties. Small variations in the structure of a given polymer formulation can significantly change its characteristics, resulting in new functions and applications. For example, polyvinyl alcohol is a water-soluble synthetic polymer made by alcoholysis of polyvinyl acetate. Its chemical and physical properties d...

Journal: :Materials advances 2021

A quartz crystal microbalance (QCM) chip functionalized with citric acid-doped polyvinyl acetate (PVAc/CA) nanofibers is used as a highly sensitive and selective trimethylamine (TMA) gas sensor operating at room temperature.

2013
Stephen Shaibu Ochigbo

During compounding processes, polymer latexes are mixed with various colloidal systems (in particular, PVOH) or surface-active agents to modify the flow behaviour in order to suit the manufacturing process. In this study, the flow behaviour of aqueous dispersed PVAc, NR and different mixed dispersions were investigated both in the absence and presence of PVOH as flow modifier, using an Ostwald ...

2003
Sujay Chattopadhyay Giridhar Madras

This study investigates the effect of temperature on the ultrasonic degradation of polyvinyl acetate and polyvinyl chloride in chlorobenzene. The time evolution of molecular weight distribution was determined using gel permeation chromatography. Continuous distribution kinetics was used to obtain the degradation rate coefficients. The rate coefficients decrease with increasing temperature, and ...

Journal: :Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 1998

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