4.8 Article

Evaluation of the structural morphology of starch-graft-poly(acrylic acid) on its scale-inhibition efficiency

期刊

WATER RESEARCH
卷 141, 期 -, 页码 86-95

出版社

PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.watres.2018.04.021

关键词

Starch-graft-poly(acrylic acid); Scale inhibition; Structural morphology; Grafting ratio; Grafted-chain distribution; Inhibition mechanism

资金

  1. Natural Science Foundation of China [51778279, 51438008]
  2. Natural Science Foundation of Jiangsu Province [BK20161405]
  3. Six Talent Peaks Project in Jiangsu Province of China [2015-JNHB-003]

向作者/读者索取更多资源

The development of phosphorus-free and biodegradable scale inhibitors has been paid considerable attention. Two series of starch-graft-poly(acrylic acid) (St-g-PM) samples with different grafting ratios and grafted-chain distributions, that is, the number and length of grafted PAA chains on the starch backbone, were designed and prepared in this study. Fourier transform infrared and H-1 nuclear magnetic resonance spectra were used to further characterize the molecular structures of the St-g-PAAs. In addition to dose, the effects of the structural morphologies of St-g-PAA, namely, grafting ratio and grafted-chain distribution, on the scale-inhibition performance against calcium carbonate were investigated systematically. Structural morphology significantly influenced the scale-inhibition performance of St-g-PAA. St-g-PAA with relatively low grafting ratio (<= 97%) displayed better scale-inhibition effect than samples with similar grafted-chain distributions. Meanwhile, under the similar grafting ratios, samples with higher number of branched chains with shorter grafted chains displayed better antiscaling performance. Thus, higher scale-inhibition rate and lower corresponding optimal dose were obtained. Different scale-inhibition mechanisms were involved in the effects of the structural morphology. These mechanisms were investigated in detail from the molecular levels using scanning electron microscopy and X-ray diffraction. (C) 2018 Elsevier Ltd. All rights reserved.

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