微生物凝固NR和酸凝固NR的性能对比

佘晓东; 廖双泉; 李思东; 钟杰平; 何灿忠

文章摘要

微生物凝固NR和酸凝固NR的性能对比

Comparison of the properties of NR coagulated by microorganisms and acid

DOI：

中文关键词: 微生物凝固酸凝固 NR 交联密度

英文关键词: microorganisms coagulation acid coagulation NR cross-link density

基金项目:国家自然科学基金资助项目(50773013，50573064，50963001)

作者	单位
佘晓东	海南大学材料与化工学院
廖双泉	海南大学材料与化工学院
李思东	广东海洋大学理学院；农业部热带作物产品加工重点实验室
钟杰平	广东海洋大学理学院
何灿忠	海南大学材料与化工学院

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中文摘要:

对微生物凝固NR（NR-m）和酸凝固NR（NR-a）的性能进行对比。结果表明，NR-m胶料的t₁₀，t₆₀和t₉₀显著短于NR-a胶料，NR-m硫化胶的交联密度、定伸应力和拉伸强度远高于NR-a硫化胶，证明微生物凝固法可促进NR的硫化，使NR-m硫化胶的网络分子结构比较紧密，表现出比NR-a硫化胶更好的物理性能。

英文摘要:

The properties between NR coagulated by microorganisms（NR-m） and acid（NR-a） were comparatively investigated.The results showed that，t₁₀，t₆₀ and t₉₀ of NR-m compound were shorter than those of NR-a compound，the cross link density，modulus and tensile strength of NR-m vulcanizate were higher than those of NR-a vulcanizate.It indicated that the microbial coagulation process could promote the vulcanization of NR，which led to compact structure and better physical properties of NR-m vulcanizate compared with NR-a vulcanizate.

Author Name	Affiliation
SHE Xiao-dong	Hainan University
LIAO Shuang-quan	Hainan University
LI Si-dong	Guangdong Ocean University；Chinese Agricultural Ministry Key Laboratory of Tropical Crop Products Processing
ZHONG Jie-ping	Guangdong Ocean University
HE Can-zhong	Hainan University

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