Primary Study on the Improvement and Application of Formulation Optimization of 2116# Rosin Modified Phenolic Resin

机译：2116＃松香改性酚醛树脂制剂优化改进与应用的初步研究

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2116# Rosin Modified Phenolic Resin is synthesized by means of one-step process taking calcium hydroxide as catalyst and Rosin, Bisphenol A, solid formaldehyde and glycerol as main raw materials. The formulation and process are improved and characterized. The result shows that it satisfies technical performance indicators. And, it is preliminarily applied to ink. This resin is expected to be applied to printing ink and coating industry.

机译：通过将氢氧化钙作为催化剂和松香，双酚A，固体甲醛和甘油作为主要原料，通过一种步骤方法合成了红松改性酚醛树脂。制剂和过程改善并表征。结果表明，它满足了技术性能指标。并且，将其预先应用于墨水。预计该树脂将应用于印刷油墨和涂层工业。

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《International Conference on Material Science and Engineering》|2020年||共6页
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Qing Zhang; Lili Huang; Meiye Wu;
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中图分类 TB3-532;
关键词
Rosin Modified Phenolic Resin; Process; Application;

机译：松香改性酚醛树脂;过程;应用;

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1. Application study of a modified phenolic resin as binder for hybrid fibers reinforced brake pad for railroad passenger-coach braking [J] . Wang H., Wu X., Liu X., Journal of Macromolecular Science. Pure and Applied Chemistry . 2011,第4a6期

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2. Application Study of a Modified Phenolic Resin as Binder for Hybrid Fibers Reinforced Brake Pad for Railroad Passenger-coach Braking [J] . Haiqing Wanga Xingyang Wub Xujun Liuc amp, Peihong Congc Journal of Macromolecular Science, Part A: Pure and Applied Chemistry . 2011,第4期

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3. Local Phenol Application Versus Excision with Modified Primary Closure Technique in Pilonidal Sinus Disease: A Comparative Study [J] . Adel Morad Abdallah, Mohammed Abd-Alaal Mohammed, Radwa Mamdouh El-Sabban Advances in Surgical Sciences . 2018,第1期

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4. Primary Study on the Improvement and Application of Formulation Optimization of 2116# Rosin Modified Phenolic Resin [C] . Qing Zhang, Lili Huang, Meiye Wu International Conference on Material Science and Engineering . 2020

机译：2116＃松香改性酚醛树脂制剂优化改进与应用的初步研究
5. Sensitizing resin acids in aerosol derived from rosin flux used in electronics soldering: Molecular mechanistic studies in resin acid/protein hapten formation [D] . Smith, Philip Addison 1998

机译：敏化电子焊接中使用的松香助焊剂衍生的气溶胶中的树脂酸：树脂酸/蛋白质半抗原形成的分子机理研究
6. Clinical Evaluation of Resin Composite and Resin Modified Glass Ionomer in Class III Restorations of Primary Maxillary Incisors: A Comparative In Vivo Study [O] . Usha Mohan Das, Deepak Viswanath, Umme Azher 2009

机译：树脂复合材料和树脂改性玻璃离子聚合物在上颌原切牙Ⅲ类修复中的临床评价：一项体内比较研究
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。
8. Detection of Rosin, Rosin Derivatives, and Phenolic Resin Modifications in Alkyd Coatings Using Ultraviolet Spectrophotometry [R] . Allis, M. R. 1966

机译：紫外分光光度法测定醇酸涂料中松香，松香衍生物和酚醛树脂的改性

Primary Study on the Improvement and Application of Formulation Optimization of 2116# Rosin Modified Phenolic Resin

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