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Synthesis And Properties Of PAMAM-Polyether Of Low-branched Generation

Posted on:2009-05-06Degree:MasterType:Thesis
Country:ChinaCandidate:S Y ZhangFull Text:PDF
GTID:2121360248953640Subject:Applied Chemistry
Abstract/Summary:PDF Full Text Request
This thesis has synthesized 1.0G polyamidoamine with ethylenediamine as cores by means of Michael addition reaction and amidation condensation reaction with methyl acrylate and ethylenediamine as raws by divergent method. The 1.0G polyamidoamine was synthesized by divergent synthesis using ethyleneiamine as a raw material. A series of block dendritic polyether were synthesized using PAMAM as initiator. These two block products have different EO/PO value,relative molecular weight. Performance of these surfactants was also studied.The hydroxyl value of these polyethers was measured by the end group titration method, and the relative molecular weight was calculated. The surface tension of these polyther surfactants was measured by the maxmium bubble pressure method. Then we measured the cloud points,its HLB value was calculated by the cloud point. The results show that, The results show that, the cloud point, HLB value of the polyethers decrease with the increase of the relative molecular weight and the decrease of EO content.In addition, demulsification of W/O emulsion was studied by with the bottle testing method. Selected of the best second block and three block polyether demulsifier.The effects of demulsifier dosage, temperature and time on the demulsification performance were examined by using DAE-4 and DAP-3. The demulsification performance of DAE-4 and DAP-3 was contrast with SP-169 at the same condition. The demulsification results of DAE-4 of 200mg/L are obtained at 50℃in 120min: the dehydrate rate is 84.45%, while the data of SP-169 are 73.61%. The demulsification results of DAP-3 of 150mg/L are obtained at 50℃in 120min: the dehydrate rate is 78.91%, while the data of SP-169 are 64.94%.
Keywords/Search Tags:polyamidoamine, polyether, surface activity, simulated emulsion, demulsification
PDF Full Text Request
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