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emulsifiers
The kinetic parameters of radical copolymerization of butyl methacrylate and zinc-containing monomer were studied as influenced by the structure and concentration of various emulsifiers such as oxyalkylated alcohols and alkylphenols.
      
Calorimetric study of polyvinyl alcohols used as emulsifiers in suspension polymerization of vinyl chloride
      
The heat effects of dissolution of two pairs of polyvinyl alcohols used as emulsifiers in suspension polymerization of vinyl chloride and the optical transmission of their stirred aqueous solutions as a function of time were determined.
      
It is found that many factors such as emulsifiers, initiators, reaction temperature, pH value and polymerization technology have influences on the permormance of styrene-acrylate latex.
      
Microencapsulation of PANI with low pH as the core material was prepared by in situ polymerization of melamine-formaldehyde resins, as the shell material acts as an insulator between PANI particles, using two different emulsifiers.
      
Acrylate latex modified by vinyl triisopropoxy silane (C-1706) was synthesized by seeded emulsion polymerization with anionic emulsifier sodium dodecyl sulphonate(SDS) and nonionic emulsifier OP-10 as the multiple emulsifiers at (78±2)°C.
      
The results show that SDS to OP-10 as multiple emulsifiers can lead to coordinated efficiency, the optimal emulsifier dosage is 2.4%-3.2% (mass fraction), and the mass ratio of SDS to OP-10 is 1:1-1:2.
      
Monoglycerides (MG) are emulsifiers widely used in food and pharmaceutical industries.
      
Monoglycerides (MG) are emulsifiers widely used in food and pharmaceutical industries.
      
The use of lipases as biocatalysts in ester synthesis has been the object of growing interest, owing to the importance of esters as emulsifiers, intermediates to produce oleochemicals, and fuel alternatives.
      
The use of lipases as biocatalysts in interesterification reactions has been the object of growing interest, owing to the importance of esters as emulsifiers, intermediates to produce oleochemicals, and fuel alternatives.
      
The production of monoglyceride emulsifiers commonly employed in the food, cosmetic, and pharmaceutical industries can be catalyzed by lipases, biocatalysts that are becoming increasingly attractive in the enzyme market.
      
This composition satisfies the directives of the World Health Organization food emulsifiers, which requires that these mixtures have at least 70% mono- plus diglyceride, and a minimum of 30% monoacylglycerol.
      
The CLA-rich acylglycerols can be employed as emulsifiers or as substitutes for natural fats and oils.
      
Such devices are used as effective extractors, dispersers, and emulsifiers.
      
Now, slow set emulsifiers are ligninamines which are synthesized by trimethylamine-epichlorohydrin route.
      
Anionic and cationic emulsifiers were equivalent in their sizing effect.
      
Especially the influence of emulsifiers and the amount of water is investigated.
      
A new method for the detection and identification of emulsifiers on basis of esters of the ortho-phosphoric acid with fatty alcohols, wax alcohols, and alkoxylated derivatives by thin-layer chromatography is given.
      
The Rf-values and the colour of the spots make it possible to detect and identify the emulsifiers rapidly and without further chemical techniques.
      
 

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