一种新型抗菌白炭黑的研究

Preparation of a New Bacterial White Carbon Black

以竹醋液和硫酸的混酸为酸化剂、采用沉淀法合成抗菌白炭黑,考察了反应温度、混酸配比、聚乙二醇添加量、水玻璃浓度和打底水量对白炭黑吸油值的影响。正交实验结果分析表明,温度、打底水量、聚乙二醇添加量对吸油值影响极为显著,混酸配比影响较为显著,水玻璃浓度不显著。实验验证产品比表面积和吸油值高,具有良好的抗菌效果。

Bacterial white carbon black was prepared by precipitation method using the mixture of bamboo vinegar and sulphuric acid as composite acidification agent.The present research focused on the effects of reaction temperature,mixed acid ratio,PEG amount,sodium silicate concentration and render water amount on the oil absorption value of the product.The orthogonal experiment results showed that reaction temperature,render water amount and PEG amount had extremely obvious effect,and mixed acid ratio had obvious effect on the oil absorption value.The experimental results verified the white carbon black had great specific area and high oil absorption value,and performed well in antibacterial properties.