改性轻烧氧化镁细粉的抗水化性能

Hydration resistance of modified light-burned MgO fine powders

为解决MgO的易水化问题,以乙二醇和聚异丁烯顺丁烯酸酐共聚物(ISOBAM-104)为改性剂,经混合、研磨、热处理对轻烧MgO细粉进行了改性处理,研究了ISOBAM-104的加入量(分别加入MgO细粉质量的0、1%、3%、5%、7%、9%)和热处理温度(200、250、300℃保温1 h)对改性后轻烧MgO的物相组成、显微结构及抗水化性的影响。结果表明:当ISOBAM-104的加入量为MgO细粉质量的7%时,经250℃保温1 h热处理后改性轻烧MgO的水化质量增加率最低,为2.2%。ISOBAM-104/乙二醇改性轻烧MgO细粉抗水化性能提高的主要原因是其表面生成了醇镁化合物及疏水性亚酰胺基团。

Regarding the easy-hydration of MgO,light-burned MgO fine powders were modified by mixing,grinding and heat-treatment using glycol and ISOBAM-104 as the modifiers.The effects of the ISOBAM-104 addition(0,1%,3%,5%,7%and 9%of the mass of MgO fine powder)and the heat treatment temperature(200,250 and 300℃for 1 h)on the phase composition,microstructure and hydration resistance of the modified light-burned MgO(IM/EG-MgO)were investigated.The results show that the hydration mass gain rate of the light-burned MgO powder modified by ISOBAM-104(7%of the mass of MgO fine powder)heat treated at 250℃for 1 h is the lowest,which is 2.2%.The main reason for the improved hydration resistance of IM/EG-MgO is the generation of alcoholic magnesium compounds and hydrophobic imide groups on the surface.