西南石油大学学报(自然科学版) ›› 2008, Vol. 30 ›› Issue (2): 112-115.

• 油气化学工程与化工 • 上一篇    下一篇

硬脂酸对石蜡熔点及力学性能的影响

汪 灵,王一鸣,郑 夏,等   

  • 收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2008-04-20 发布日期:2008-04-20

nfluence of Stearic Acid on Paraffin Melting Point and It′s Mechanical Properties

WANG Ling et al   

  • Received:1900-01-01 Revised:1900-01-01 Online:2008-04-20 Published:2008-04-20

摘要: 为了给石蜡性能改进和应用提供科学依据,采用数字熔点仪﹑材料万能试验机等,在硬脂酸质量分数为0~100% 范围内,研究了石蜡-硬脂酸混熔体系的熔点和抗压强度特征,并采用红外吸收光谱对其机理进行分析,研究结果表明:硬脂酸对石蜡熔点有一定影响,当其质量分数在0~40%范围内,其熔点呈缓慢降低趋势,其后逐渐升高;硬脂酸对石蜡强度有明显的增强作用,尤其是质量分数在0~10%范围内,石蜡强度迅速升高,强度增长率达32.56%,其原因主要与硬脂酸能够去除石蜡中的气泡、提高石蜡均匀性有关;根据红外吸收光谱测试结果,石蜡与硬脂酸在组成上存在诸多相似之处,所以二者可按任意比例实现物理相熔;在工业应用中,若要提高石蜡的强度,而又不明显降低其熔点,硬脂酸质量分数应小于20%。

关键词: 石蜡, 硬脂酸, 强度, 熔点, 红外吸收光谱

Abstract: In order to provide a scientific basis for improving paraffin properties and its application, the digital instrument of melting point and universal material machine are used to study the melting point and strength of the paraffin-stearic acid system. The mechanism is also discussed with infrared spectroscopy. The result of experiment indicates stearic acid has some effect on paraffin melting point. When the content of stearic acid is lower than 40 wt %, the melting point of paraffin decreases with the increase of stearic acid addition, however, when the content of stearic acid is in the range of 40 wt% to 100wt%, the melting point increases, stearic acid has positive effect on strength of paraffin, especially, when the content of stearic acid is in the range of 0 to 10wt%, the strength of paraffin increases rapidly, and the strength growth rate reaches 32.56%, the reason is that the stearic acid wipes out the bubble in paraffin and the paraffin becomes more uniform. According to infrared spectroscopy, there is a lot of resemblance between paraffin and stearic acid, so they can fuse together at any proportion; in industrial application, less than 20 wt% stearic acid should be reasonable in order to increase the strength but not decrease the melting point too much.

Key words: paraffin, stearic acid, strength, melting point, infrared spectroscopy