影响溶液-冻胶热触变体系转变的因素

Study on the influencing factors of the transition between aqueous and gel of thermal thixotropic system

热触变体系是由热触变聚合物配制而成,其聚合物亲水主链中含有疏水片段或疏水侧基.应用试管倒置法研究了热触变聚合物相对分子质量、浓度、pH值和添加剂等因素对体系热触变温度的影响.研究结果表明:在聚合物相对分子质量为(2.6～22.5)×104,聚合物质量分数为1%～5%范围内,聚合物相对分子质量越大、浓度越高,加入的NaCl和蔗糖的浓度越大,热触变温度越低;随着乙醇/表面活性剂加入量的增大,热触变温度先升高后降低;在pH值为3.0～11.0范围热触变温度几乎不受pH值的影响.

The thermal thixotropy system is prepared with thermal thixotropic polymer,and there are hydrophobic fragments or hydrophobic side groups in the principal chain of the polymer.The effects of the relative molecular mass and the concentration of the thermal thixotropic polymer,and the pH value and the additives of the thermal thixotropy system on thermal thixotropy temperature of the system are studied by the test-tube inversion method.It is shown that,when the relative molecular weight of the polymer is in the range of(2.6~22.5)×104 and its mass fraction is in the range of 1%~5%,the greater the relative molecular mass,the higher the mass fraction,and the greater the concentration of NaCl and sucrose added into the system,the lower the thermal thixotropy temperature;with the adding amount of ethyl alcohol/surfactant being increased;the thermal thixotropy temperature increases firstly and then decreases;the thermal thixotropy temperature is not nearly affected by pH value when pH value is in the range of 3~11.