Studies in the Vulcanization of Rubber. II—Vulcanization of Rubber with Nitro Compounds

1930 ◽  
Vol 3 (4) ◽  
pp. 639-650 ◽  
Author(s):  
John T. Blake

Abstract The Kjeldahl method for nitrogen analysis can be adapted to the determination of combined nitrogen in rubber vulcanized with nitro compounds. The combination of nitro compounds with rubber has been followed in several cases. Strong evidence is given that the vulcanization is a chemical reaction. The density of rubber has been shown to change during vulcanization with dinitrobenzene. The change approximates the progress of the combination of the vulcanizing agent with rubber. The vulcanization of rubber with dinitrobenzene and trinitrobenzene is monomolecular. A theory of the mechanism of the vulcanization is advanced. The value of the stoichiometric method in estimating the molecular weight of rubber is discussed. Values of this constant are suggested by the data. Nitro compounds appear to be incapable of producing hard rubber. The amount of combined reagent is only a small fraction of that required for ebonite formation.

1957 ◽  
Vol 45 (3-4) ◽  
pp. 368-377 ◽  
Author(s):  
T. S. Ma ◽  
Robert E. Lang ◽  
John D. McKinley

2020 ◽  
Vol 36 (2) ◽  
pp. 93-101
Author(s):  
G.A. Irgalina ◽  

The article reflects the assessment of the quality of sour cream at home, and considers methods for determining the quality of sour cream. Organoleptic evaluation was performed for compliance with the requirements of GOST 52092-2003 " Smetana. Technical conditions " in terms of appearance, consistency, color, taste and smell. The consistency of sour cream is determined during its mixing, while evaluating the presence of a glossy appearance of sour cream. Sour cream is considered thick if it slowly drains from the whorl. The smell is determined immediately after mixing. Then we evaluate the taste. When evaluating the quality of the samples under study, it was found that the organoleptic characteristics of the samples fully comply with the requirements of the regulatory document. Analyzing the results of the experiment, we can conclude that in the first experiment, the sour cream purchased on the market was completely dissolved, and the sour cream from the store after dissolution showed small grains. And in the second experiment, the results showed that the color did not change in the sample # 2, but under # 1 it turned blue. The basis of this experiment is a qualitative chemical reaction to starch, which is used as a thickener.


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