【摘要】 首次选用微乳液反应器形式进行了 PAM反相微胶乳的 Mannich反应 ,由于避免了因胶乳粒子凝聚而出现的破乳现象 ,使得反应均衡和平稳。研究发现 ,温度和 p H是影响产物性能的重要因素。在 T=50℃ ,p H=2的条件下 ,制得了胺化度为 58% ,稳定性长达 1a的胶乳产品更多还原

【Abstract】 The Mannich reaction of PAM inverse microlatices were carried out in the way of microreactor for the first time, which guaranted the balance and steadiness of reaction because of avoiding the coacervation of microlatex particles. The experiment shows that temperature and pH value are the important influencing factors on product properties. In the experimental condition of temperature at 50 ℃ and pH at 2, aminated PAM inverse microlatices were prepared, of which amination degree was 58% and storage stability was one year.更多还原