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Modified isocyanate emulsion cross-linking agent, modified adhesive and application

An isocyanate and emulsion cross-linking technology, applied in the direction of adhesive additives, polyurea/polyurethane adhesives, polymer adhesive additives, etc., can solve problems such as uneven dispersion, complicated process, and stress concentration of the adhesive layer, and achieve Good pre-pressing performance, simple and easy process, high bonding strength

Pending Publication Date: 2020-05-19
BEIJING FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The common modification method is to add fillers to isocyanate or adopt chemical end-capping methods to improve its stability. However, the above-mentioned conventional modification methods have problems such as uneven dispersion, easy to cause stress concentration in the adhesive layer, and complicated processes. In actual use, subject to certain restrictions

Method used

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  • Modified isocyanate emulsion cross-linking agent, modified adhesive and application
  • Modified isocyanate emulsion cross-linking agent, modified adhesive and application
  • Modified isocyanate emulsion cross-linking agent, modified adhesive and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0077]

[0078] The present embodiment also provides the preparation method of this modified isocyanate emulsion crosslinking agent, as follows:

[0079] 1. Add 4 kg of tannic acid into 7 kg of water and stir for 6 minutes until uniformly mixed to obtain an aqueous solution of tannic acid;

[0080] 2. Add the prepared tannic acid aqueous solution into 20 kg of pMDI and directly emulsify for 10 minutes to obtain a uniform modified isocyanate emulsion crosslinking agent.

[0081] This embodiment provides a modified vegetable protein adhesive, which is made of the following raw materials in weight ratio:

[0082]

[0083] The present embodiment also provides the preparation method of this modified vegetable protein adhesive, as follows:

[0084] 1. Disperse 25kg of protein meal in 70kg of water, and stir evenly at a speed of 800 rpm to obtain a mixture containing protein meal and water;

[0085] 2. Add 8 kg of the modified isocyanate emulsion cross-linking agent of this e...

Embodiment 2

[0088] This embodiment provides a modified isocyanate emulsion crosslinking agent, which is made of the following raw materials in weight ratio:

[0089]

[0090] The present embodiment also provides the preparation method of this modified isocyanate emulsion crosslinking agent, as follows:

[0091] 1. Add 3.5 kg of tannic acid into 8 kg of water and stir for 5 minutes until uniformly mixed by mechanical stirring to obtain an aqueous solution of tannic acid;

[0092] 2. Add the prepared tannic acid aqueous solution into 20kg of pMDI, and directly emulsify for 8 minutes to obtain a uniform modified isocyanate emulsion crosslinking agent.

[0093] This embodiment provides a modified vegetable protein adhesive, which is made of the following raw materials in weight ratio:

[0094]

[0095] The present embodiment also provides the preparation method of this modified vegetable protein adhesive, as follows:

[0096] 1. Disperse 28kg of protein meal in 70kg of water, and stir...

Embodiment 3

[0100] This embodiment provides a modified isocyanate emulsion crosslinking agent, which is made of the following raw materials in weight ratio:

[0101]

[0102]

[0103] The present embodiment also provides the preparation method of this modified isocyanate emulsion crosslinking agent, as follows:

[0104] 1. Add 5kg of gallic acid to 7kg of water heated to 60°C and stir for 6 minutes until uniformly mixed to obtain an aqueous solution of gallic acid;

[0105] 2. Add the prepared gallic acid aqueous solution into 20 kg of pMDI and directly emulsify for 15 minutes to obtain a uniform modified isocyanate emulsion crosslinking agent.

[0106] This embodiment provides a modified vegetable protein adhesive, which is made of the following raw materials in weight ratio:

[0107]

[0108] The present embodiment also provides the preparation method of this modified vegetable protein adhesive, as follows:

[0109] 1. Disperse 30kg of protein meal in 70kg of water, and stir ...

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Abstract

The invention relates to a modified isocyanate emulsion cross-linking agent, a modified adhesive and application. The modified isocyanate cross-linking agent is prepared by polymerizing a modifier andisocyanate, wherein the modifier contains a catechol group. The embodiment of the invention also provides a modified vegetable protein adhesive prepared from the modified isocyanate emulsion cross-linking agent. According to the preparation method, polyphenol substances containing catechol groups are polymerized with isocyanate, so that the stability of isocyanate can be improved; when the isocyanate is used for preparing the vegetable protein adhesive, not only can the pre-pressing performance of the adhesive be improved, but also the water resistance and the bonding strength of the adhesivecan be effectively enhanced.

Description

technical field [0001] The invention relates to a vegetable protein adhesive, in particular to a modified isocyanate emulsion crosslinking agent, a modified adhesive and its application. Background technique [0002] As an effective substitute for trialdehyde adhesives, vegetable protein adhesives have become a research hotspot in the wood processing industry because of their advantages such as no formaldehyde release, abundant sources, and simple preparation processes. Soy protein and polysaccharides have large molecular weights, which lead to high viscosity of the adhesive after dissolution. In order to ensure that the adhesive has good fluidity, the solid content is usually low; therefore, it is easy to cause the problem of poor pre-press forming performance during the processing, which is not conducive to the pre-press forming process of wood-based panels. [0003] Emulsification of isocyanate and water to prepare emulsion cross-linking agent added to vegetable protein ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08G18/32C09J189/00C09J175/04C09J11/08
CPCC08G18/3221C08G18/3215C09J189/00C09J11/08C08L75/04
Inventor 张世锋李智郭永胜金太权余养伦刘红光李建章
Owner BEIJING FORESTRY UNIVERSITY
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