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題 名 | 滷水提製硬脂酸鎂之開發研究=A Study on the Use of Brine to Produce Magnesium Stereate |
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作 者 | 王滄田; 蔡玲玲; 吳政隆; 翁子斌; | 書刊名 | 鑛冶 |
卷 期 | 45:4=176 2001.12[民90.12] |
頁 次 | 頁69-79 |
分類號 | 461.2 |
關鍵詞 | 田口式品質工程法; 靜態望目特性; 滷水; 苦滷; 硬脂酸鎂; Taguchi quality method; A non-dynamic nominal-the-best target value configuration; Brine; Bittern; Magnesium stereate; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究是使用田口式品質工程法,選用L18(2□x3□)直交表,包括1個2水準和7個3水準共8個控制因子,以及1個2水準的誤差因子,沒有輸入訊號、量測特性具有目標值之靜態望目特性的配置。經實驗結果,確定苦滷產製硬脂酸鎂之最適化反應條件如下:在硬脂酸批次量為100克之下,苦滷使用量為130ml、水使用量為1500ml、原料硬脂酸是使用純度為95%之硬脂酸、45%NaOH之使用量為34.6克、攪伴速率為800rpm、反應溫度為70℃、反應時間為30分鐘、添加順序為苦滷與水混合稀釋後,在將NaOH加入;最後再將硬脂酸加入反應,即可得到顆粒狀之硬脂酸鎂沈澱。再經離心、水洗過濾、乾燥;所產製之硬脂酸鎂符合美國FCC之規格,並且品質比市售者佳。由X-ray分析圖得知,所產製之硬脂酸鎂為結晶形態;由DSC(熱差掃描卡度儀)分析圖得知,所產製之硬脂酸帶有一個結晶水,熔點為123.52℃ |
英文摘要 | Taguchi quality method was used to explore the optimum reaction conditions for making magnesium stereate via the reaction between stearic acid and bittern. A L18(2□x3□) orthogonal array that contained eight control factors, i.e. one two-levels and seven three-levels, together with a two-level error factor was used. As no input signal was available, the measured characteristics had a non-dynamic nominal-the-best target value configuration. Experimental results confirmed that the optimum condition for obtaining magnesium stereate from bittern was by first mixing 130m1 of bittern with 1500ml of water, followed by the addition of 34.6gram of 45% NaOH aqueous solution, stearic acid having 95% purity and batch size of below 100 grams was then added with 800rpm stirring agitation at 70 ℃ for 30 minutes. The resulting particulate magnesium stearate precipitate could then be centrifuged, washed and dried, to attain FCC grade product. X-ray crystallography and differential scanning calorimetry (DSC) analysis showed that the product was in monohydrate crystalline form with a melting point of 123.52 ℃ |
本系統中英文摘要資訊取自各篇刊載內容。