Water solubble PEI Polyethyleneimine for Acrylic Emulsion, M.W:10000, cas:9002-98-6
Product Description:
Features:
- Product Name: EPOMIN Polyethyleneimine
- Form: Liquid
- Packing: 18KGS/200KGS/Drum
- Einecs: 248-580-6
- Cas Registry Number: 9002-98-6
- Assay: 50%, 99%
- M.W:10000
Technical Parameters:
| Cas Registry Number | 9002-98-6 |
| Solubility | Soluble In Water |
| Einecs | 248-580-6 |
| Packing | 18KGS/200KGS/Drum |
| Shelf Life | 2 Years |
| Other Names | EPOMIN |
| Application | Paper Making Agent, Dispersing Agent, Metal Plating Bath Agent |
| Name | Polyethyleneimine |
| Form | Liquid |
| Assay | 50%, 99% |
Applications:
PEI has low temperature hardening properties and has good adhesion to the substrate.
Acrylic emulsion (ammonia neutralization) is mixed with PEI. When dried, the ammonia will evaporate, and the amino group and the carboxyl group will ionally bridge. The emulsion forms a gel to cause the coating to lose its fluidity and show superior low-temperature hardening. Instead of speeding up the evaporation rate of water, it can prevent the loss of the coating film after contacting water in the initial stage of hardening, and has good water resistance. After passing through the first stage (gelization), the second stage will enter, and the moisture will gradually evaporate and the coating will harden.
Method of preparation of PEI: Gel phenomenon may occur when PEI is mixed with acrylic emulsion. The higher the molecular weight of PEI, or the lower the pH value of the emulsion, the more likely it is to gel.
The method to reduce gel phenomenon is now introduced as follows:
① First increase the pH value of the emulsion and then add PEI. By increasing the pH value of the emulsion, the dissociation of amino groups in PEI is inhibited. In this case, the amino group is in a nonionic state, which inhibits the reaction. At this time, the neutralizing agent that can be used is a volatile basic base (a basic base with volatile and large dissociated number).
② Dilute PEI as much as possible and add while stirring. If the concentration of addition is too high, or the stirring is insufficient during addition, the added part may produce part of the gel, which takes a long time to disperse into a uniform solution, which becomes the cause of gelation. Pay special attention when preparing high concentrations of PEI.
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