Preparation method of reinforced rubber sheet bonding layer material
A technology for reinforcing film and bonding layer, which is applied in the direction of adhesives, film/sheet adhesives, adhesive types, etc., and can solve the problems of easy falling off of reinforcing film, failure of reinforcement, poor adhesion, etc. Achieve excellent adhesive performance and mechanical properties, improve adhesion, and enhance the effect of cohesion
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example 1
[0025] First, take 2kg of pigskin and wash it with water, then cut 3 incisions with a depth of 2mm on the inside of the pigskin, apply 100g of salt and 50g of white sugar evenly on the inside of the pigskin, let it stand for 40 minutes, and hang the pigskin in In the oven, dry the water at 70°C, then take out the dried pigskin, use a nail plate to evenly pierce small holes on the outside of the pigskin so that the liquid lard can flow out, and then take out the pigskin with the holes Hang it back to the oven, heat up to 150°C, continue to bake for 10 minutes and collect the dripping lard, then weigh 50g of montmorillonite and put it in a ball mill for 30 minutes, then pass it through a 200-mesh sieve, collect and sieve the montmorillonite powder, press The mass ratio is 1:10:50:100. Mix montmorillonite powder, collected lard, peach gum and water and put it into a fermenter. Stir evenly to obtain a fermentation substrate, and then add the fermentation substrate to the fermenter....
example 2
[0029]First, take 2kg of pigskin and wash it with water, cut 4 cuts with a depth of 2mm on the inside of the pigskin, apply 150g of salt and 65g of white sugar evenly on the inside of the pigskin, let it stand for 50 minutes, and hang the pigskin into the In the oven, dry the water at 75°C, then take out the dried pigskin, use a nail plate to evenly pierce small holes on the outside of the pigskin so that the liquid lard can flow out, and then take out the pigskin with the holes Hang it back into the oven, heat up to 175°C, continue to bake for 13 minutes and collect the dripping lard, then weigh 75g of montmorillonite and put it in a ball mill for 35 minutes, then pass it through a 200-mesh sieve, collect and sieve the montmorillonite powder, press The mass ratio is 1:10:50:100. Mix montmorillonite powder, collected lard, peach gum and water and put it into a fermenter. Stir evenly to obtain a fermentation substrate, and then add the fermentation substrate to the fermenter. T...
example 3
[0033] First, take 3kg of pigskin and wash it with water, cut 5 cuts with a depth of 3mm on the inside of the pigskin, apply 200g of salt and 80g of white sugar evenly on the inside of the pigskin, let it stand for 60 minutes, and hang the pigskin in the In the oven, dry the water at 80°C, then take out the dried pigskin, use a nail plate to evenly pierce small holes on the outside of the pigskin so that the liquid lard can flow out, and then take out the pigskin with the holes Hang it back to the oven, heat up to 200°C, continue to bake for 15 minutes and collect the dripping lard, then weigh 100g of montmorillonite and put it in a ball mill for 40 minutes, pass it through a 200-mesh sieve, collect and sieve the montmorillonite powder, press The mass ratio is 1:10:50:100. Mix montmorillonite powder, collected lard, peach gum and water and put it into a fermenter. Stir evenly to obtain a fermentation substrate, and then add the fermentation substrate to the fermenter. The conc...
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