{"title":"异戊二烯橡胶的咀嚼对混炼的影响","authors":"K. Okamoto, M. Toh","doi":"10.2324/gomu.92.376","DOIUrl":null,"url":null,"abstract":"In this study, mastication of isoprene rubber by each of kneader and open mill was compared. In addition, the influence of mastication time in mixing isoprene rubber and carbon black by kneader, in other words, it was investigated how the difference in mastication state of raw rubber at the stage of carbon black addition influences mixing and the dispersion of carbon black. As a result, by extending the mastication time of isoprene rubber, it was found that black incorporation time (BIT) was shortened, which improved the dispersion of carbon black.","PeriodicalId":158600,"journal":{"name":"NIPPON GOMU KYOKAISHI","volume":"56 2 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Influence of Mastication of Isoprene Rubber on Mixing\",\"authors\":\"K. Okamoto, M. Toh\",\"doi\":\"10.2324/gomu.92.376\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"In this study, mastication of isoprene rubber by each of kneader and open mill was compared. In addition, the influence of mastication time in mixing isoprene rubber and carbon black by kneader, in other words, it was investigated how the difference in mastication state of raw rubber at the stage of carbon black addition influences mixing and the dispersion of carbon black. As a result, by extending the mastication time of isoprene rubber, it was found that black incorporation time (BIT) was shortened, which improved the dispersion of carbon black.\",\"PeriodicalId\":158600,\"journal\":{\"name\":\"NIPPON GOMU KYOKAISHI\",\"volume\":\"56 2 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"NIPPON GOMU KYOKAISHI\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.2324/gomu.92.376\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"NIPPON GOMU KYOKAISHI","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.2324/gomu.92.376","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Influence of Mastication of Isoprene Rubber on Mixing
In this study, mastication of isoprene rubber by each of kneader and open mill was compared. In addition, the influence of mastication time in mixing isoprene rubber and carbon black by kneader, in other words, it was investigated how the difference in mastication state of raw rubber at the stage of carbon black addition influences mixing and the dispersion of carbon black. As a result, by extending the mastication time of isoprene rubber, it was found that black incorporation time (BIT) was shortened, which improved the dispersion of carbon black.
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