Effect of pH Value of the Broth on the Gelled Microspheres Containing Zirconium Prepared by Internal Gelation Process

Autor:	Yong Gao, Xingyu Zhao, Chang Sheng Deng, Jing Tao Ma, Shao Chang Hao
Rok vydání:	2014
Předmět:	Zirconium Materials science Morphology (linguistics) Chromatography Mechanical Engineering chemistry.chemical_element equipment and supplies Uniform size Microsphere chemistry Mechanics of Materials Scientific method General Materials Science Nuclear chemistry
Zdroj:	Key Engineering Materials. :155-158
ISSN:	1662-9795
Popis:	The internal gelation process was used to produce gel microspheres containing Zr. The effect of the broth composition particularly pH value on the stability of the broth and morphology of the dried spheres was investigated. The results indicated that the stability of the broth at room temperature increased with the decrease of the pH of the broth. When the pH of the broth was in the range of 1 to 2 the spheres obtained had good sphericity and uniform size and at pH of 1.35 the spheres were transparent.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::85f9a79bc6efebeb19b1c2bad9d5add8 https://doi.org/10.4028/www.scientific.net/kem.602-603.155 Zobrazit plný text záznamu