摘要
分别测定了水中十二烷基甜菜碱 (DB)、椰油酰胺丙基甜菜碱 (CAPB)和十二烷基羟丙基磺基甜菜碱(DHSB)在不同温度、硬度、pH值及其不同质量分数下的发泡性能 ,并用上述 3种甜菜碱分别与AES和 6 5 0 1复配 ,测定了它们的增稠性随温度、pH值、NaCl的质量分数及 3种甜菜碱在溶液中质量分数的变化。结果表明 :在测量范围内 ,3种甜菜碱的发泡性随温度和在溶液中质量分数的升高而升高 ,且几乎不受水中CaCO3 质量浓度的影响。DHSB的发泡性受其在溶液中质量分数和 pH值的影响较大 ,在w(甜菜碱 ) <0 .15 %和 pH =5条件下 ,DHSB的发泡性较DB和CAPB差 ;当pH =9时 ,其发泡性优于DB和CAPB。添加甜菜碱的体系易被NaCl增稠 ,3种甜菜碱的增稠性随NaCl的质量分数的增加均出现最大值 ,其峰值是未加甜菜碱的 6～ 7倍 ,且在微酸性条件下甜菜碱的增稠效果更为明显。
The foaming properties of dodecyl dimethyl betaine(DB), cocoa nut fatty amido propyl betaine(CAPB) and dodecyl hydroxy-propyl sulfobetaine(DHSB) were determined at different temperatures, hardnesses of water, pH values and mass concentrations of these 3 kinds of betaine in the solution respectively, and the thickening properties of the mixture of these 3 kinds of betaine and AES, 6501 were determined at different temperatures, pH values, addition amounts of NaCl and mass concentration of these 3 kinds of betaine in solution respectively. The results demonstrated that the foamabities of these betaines increased with the increasing of temperature and mass concentration of these betaines in solution, but the concentration of CaCO 3 in water has no effect practically; and the mass concentration of betaines in solution and pH value have a great influence on the foamability of DHSB, i.e. its foamability is rather poor than DB and CAPB at w(betaine)<0.15% and pH=5;but is better than DB and CAPB at any concentrations within the measured range and pH=9. The solution of these betaines are apt to thicken with addition of NaCl, the highest viscosity is 67 times as inexixtence of the betaine and the thickening effeet of the betaine is more obvious at the weak acidity.
出处
《精细石油化工》
CAS
CSCD
北大核心
2003年第2期10-13,共4页
Speciality Petrochemicals
