نتایج جستجو برای: phenolic resin

تعداد نتایج: 54548  

2011
Lihong Hu Yonghong Zhou Meng Zhang Ruijie Liu

Phenolated lignosulfonate was introduced into the synthesis of phenolic resol with phenol and formaldehyde in an alkaline condition. The modified resol was successfully applied to prepare phenolic foam using appropriate combinations of flowing agents. N-pentane was found to be suitable as the foaming agent. Sulphuric acid (50% aqueous solution, w/w) and Tween-80 were used as catalyst and surfac...

Journal: :Analytical sciences : the international journal of the Japan Society for Analytical Chemistry 2010
Toshiaki Okabe Yukio Yokoyama

The effective ion-exchange capacities of ion-exchange materials were determined by measuring the change in the equilibrium conductivity of a column packed with analyte. The developed instrumental method can provide effective ion-exchange capacities for both cation and anion exchangers with simple operations. The cation-exchange capacity of a weak-acid cation-exchange resin (TSKgel SuperIC-Catio...

In this research, using pyrolysis of phenolic resin in the presence of silicon particles, the SiC ceramic composite is formed. The samples were prepared by introducing 30, 35, 40, 45 and 50 wt% of Si particles to the phenolic resin. The samples were cured at 180°C then carbonized at 1100°C. The final carbonized C/Si composites are hot-pressed at 1500°C in inert atmosphere, which is more than th...

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In the present study, the effect of Iron Nitrate as catalytic precursor to in situ formation of nano-Fe particles in phenolic resin and microstructural evolution of MgO-C refractories has been investigated. Therefore, various samples according to matrix section formulation of low carbon MgO-C refractories (LCMCR’s) with 0 and 6 wt% (Fe/Phenolic resin) were prepared and phase and microstructure ...

2011
Deepika Gupta Rajinder K Gupta

BACKGROUND Food preservation is basically done to preserve the natural characteristics and appearance of the food and to increase the shelf life of food. Food preservatives in use are natural, chemical and artificial. Keeping in mind the adverse effects of synthetic food preservatives, there is a need to identify natural food preservatives. The aims of this study were to evaluate in vitro antio...

2017
Yong Cui Xiaopeng Hou Wenliang Wang Jianmin Chang

In this study, bio-oil from the fast pyrolysis of renewable biomass was used as the raw material to synthesize bio-oil phenol formaldehyde (BPF) resin-a desirable resin for fabricating phenolic-based material. During the synthesis process, paraformaldehyde was used to achieve the requirement of high solid content and low viscosity. The properties of BPF resins were tested. Results indicated tha...

2002

Investigations have been performed on phenolic compounds and allelochemical effect in soil from an apple orchard enriched with 1% apple leaves or roots and stored for 3 months at different temperatures (-5°C, +5°C and 20°C). As a result of the addition of apple residues to the soil its phenolic content increased 4-fold in the case of leaves and 7-fold in the case of roots. Temperature played a ...

2013
Norma Almaraz-Abarca Eli Amanda Delgado-Alvarado José Antonio Ávila-Reyes José Natividad Uribe-Soto Laura Silvia González-Valdez

A review is presented about the studies that have been carried out on the phenolic composition of the species of the genus Agave in order to show which species of the genus has been analyzed, what is the potential of the species of Agave as source of phenolics with important biological activities, and what is the significance of the phenolic profiles as chemotaxonomic markers in the genus. The ...

2015
J. C. Domínguez M. V. Alonso

In the present study, the kinetics of thermal degradation of a phenolic and lignin reinforced phenolic foams, and the lignin used as reinforcement were studied and the activation energies of their degradation processes were obtained by a DAEM model. The average values for five heating rates of the mean activation energies obtained were: 99.1, 128.2, and 144.0 kJ.mol for the phenolic foam; 109.5...

2011
Z. Rafiee S. M. Jafari M. Alami

The purpose of this study was to extract phenolic compounds from olive leaves of Koroneiki, Roghani and Mission varieties by maceration and Microwave-assisted extraction (MAE) methods with different solvents. Our results revealed that the extraction method, solvent and variety had a significant effect on the amount of phenolic compounds (p<0.05). In both extraction methods, Koroneiki and Missio...

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