摘要
交联过程中断裂强力的降低主要是由于酸对纤维大分子链的降解和交联引起的酸性降解会引起纤维分子量的降低。本文采用粘度法测出了苎麻纤维的粘均分子量,分析探讨了不同整理液浓度、焙烘温度与纤维分子量之间的关系。实验结果表明,随着整理液浓度和焙烘温度的增加,分子量下降。
In this study, viscosity method measuring viscosity-average molecular weight of ramie fiber was investigated. The effect of concentration of finishing agent and curing temperature were discussed. Results show that the molecular weight decreased in the increasing of finished agent concentration and curing temperature.
出处
《武汉科技学院学报》
2005年第1期8-11,共4页
Journal of Wuhan Institute of Science and Technology
关键词
交联
粘均分子量
浓度
焙烘温度
viscosity
molecular weight
concentration
curing temperature
