Starch graft acrylic acid/modified verdelite high-water-absorption resin and preparing method thereof
A superabsorbent resin and starch grafting technology, which is applied in the field of superabsorbent resin and its preparation, can solve the problems of poor salt tolerance, poor thermal stability, and low water absorption rate of the product, and achieve stable reaction, good thermal stability, and water absorption rate. Improved effect
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specific Embodiment approach 1
[0010] Specific embodiment 1: In this embodiment, starch-grafted acrylic acid / modified tourmaline superabsorbent resin consists of 100 parts of ethylenic monomer, 20-40 parts of starch, 0.1-2.0 parts of cross-linking agent, 0.5-2.5 20-40 parts of initiator, 20-40 parts of modified tourmaline powder and 20-40 parts of deionized water; the ethylenic monomer is acrylic acid monomer or acrylamide; the cross-linking agent is N, N-methylenebisacrylamide , epichlorohydrin or ethylene glycol diglycidyl ether; the initiator is ammonium persulfate-sodium sulfite, ammonium persulfate, ammonium persulfate-sodium bisulfite, ammonium cerium nitrate, 2,2-dimethoxyphenyl Acetophenone, benzophenone or 2,4,6-triylbenzoyl-diphenylphosphine oxide; the modified tourmaline powder is PVA modified tourmaline powder, CTAB modified tourmaline powder or stearic acid modified tourmaline powder.
specific Embodiment approach 2
[0011] Specific embodiment 2: The difference between this embodiment and specific embodiment 1 is that the starch-grafted acrylic acid / modified tourmaline superabsorbent resin consists of 100 parts of ethylenic monomer, 30 parts of starch, and 1.0 part of crosslinking agent according to the ratio of parts by mass. , 1.5 parts of initiator, 30 parts of modified tourmaline powder and 30 parts of deionized water. Others are the same as in the first embodiment.
[0012] All chemical reagents used in this embodiment are of analytical grade.
specific Embodiment approach 3
[0013] Embodiment 3: This embodiment differs from Embodiment 1 in that the starch comes from wheat flour, barley flour, corn flour, rice flour, cassava flour, potato flour or sweet potato flour. Others are the same as in the first embodiment.
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