List of publications on a keyword: «sulfur»


Парадигмы современной науки

Publication date: 22.03.2018
Evaluate the material Average score: 0 (Всего: 0)
Shykhaliev Kerem Sefi , doctor of chemical sciences , профессор
Azerbaijan State Oil and Industry University , Azerbaijan

«Научные основы исследования получения модифицированных наполнителями, стабилизаторами, радиационным воздействием полиэтиленов и сополимеров этиленов»

Download an article

The properties of a composition based on modified polyethylenes have been studied in the work. Polyolefin thermoplastic elastomers were obtained on the basis of ethylene-propylene elastomers and high-density polyethylene by the two methods: in the first case, as a modifying agent sulfur-containing compounds (altax, sulfur) were used, and in the second – MAC. Thermoplastic elastomers of the series A were obtained as a result of a combination of the original polymer components melt on the mill rolls at a temperature of 433–453 K° at the gap between them 0.2 mm. After crystalline thermoplastic melting ethylene copolymer problemby EPS and structuring agents were added. To achieve a good homogenization milling was carried out for 25 minutes. Formulation of the compositions had the following composition (pts. wt): EPDM – 100; HDPE – 10–80; dicumyl peroxide 1–2.

Биология

Publication date: 12.12.2017
Evaluate the material Average score: 0 (Всего: 0)
Esipov Alen Sergeevich , студент
Academic College , Краснодарский край

«Chemical analysis of wine conservation agents and their impact on health»

Download an article

The article provides the analysis of used conservation agents in the wine industry and the research about their impact on human's health. Sulfur dioxide and potassium sorbate are often used in the food industry and winery. This research shows which dose is potentially a threat to human's health. According to the norms of the Customs Union – the permissible dose of sulfites in wine is 300 mg/l. In this amount for healthy people, the E220 additive does not pose a threat. According to the research, the safest wines, with the minimum amount of conservation agents are "organic" wines, the content of sulfur dioxide in them is from 10 mg/l to 120 mg/l.