Odayi be-asidi bendabuko babhekisela odayi abancibilika emanzini abaqukethe amaqembu ane-acidic esakhiweni sikadayi, abavame ukudaywa ngaphansi kwezimo ezine-asidi.
Ukubuka konke odayi be-asidi
1. Umlando wodayi be-asidi:
Ngo-1868, kwavela udayi we-asidi wokuqala we-triarylmethane acid, onekhono eliqinile lokudaya kodwa ukushesha okubi;
Ngo-1877, udayi wokuqala we-acid obomvu obomvu osetshenziselwa ukudaya uboya wahlanganiswa, futhi isakhiwo sawo esiyisisekelo sanqunywa;
**Eminyakeni engu-0 kamuva, kwasungulwa odayi be-asidi abanesakhiwo se-anthraquinone, futhi ama-chromatogram abo aba aphelele ngokwengeziwe;
Kuze kube manje, odayi be-asidi banezinhlobo ezicishe zibe ngamakhulu ezinhlobo zikadayi, ezisetshenziswa kakhulu ekudayweni koboya, usilika, inayiloni neminye imicu.
2. Izici zodayi we-asidi:
Amaqembu ane-asidi odayi be-asidi ngokuvamile abuswa amaqembu e-sulfonic acid (-SO3H), akhona kuma-molecule kadayi osesimweni sosawoti we-sulfonic acid sodium (-SO3Na), kanti abanye odayi bane-asidi enosawoti we-carboxylic acid sodium (-COONA ).iqembu.
Ibonakala ngokuncibilika kahle kwamanzi, umbala ogqamile, ichromatogram ephelele, ukwakheka kwamangqamuzana okulula kunabanye odayi, ukuntuleka kwesistimu ende ehlangene ehlangene ku-molecule kadayi, kanye nokuqondisa okuphansi kwedayi.
3. Indlela yokusabela yodayi be-asidi:
Ukuhlukaniswa kodayi be-asidi
1. Ukuhlelwa ngokuya ngesakhiwo samangqamuzana omzali odayi:
I-Azos (60%, i-spectrum ebanzi) Ama-anthraquinones (20%, ikakhulukazi aluhlaza okwesibhakabhaka nokuluhlaza) Triarylmethanes (10%, onsomi, eluhlaza) Ama-Heterocycles (10%, abomvu, aluhlaza) onsomi)
2. Ukuhlelwa nge-pH yokudaya:
Udayi oqinile we-asidi yokugeza: i-pH 2.5-4 yokudaya, ukushesha ukukhanya okuhle, kodwa ukushesha okumanzi okungekuhle, umbala ogqamile, izinga elihle;Udayi we-asidi wokugeza obuthakathaka: i-pH 4-5 yokudaya, ukwakheka kwamangqamuzana okudayi Ingxenye yamaqembu e-sulfonic acid phakathi nendawo iphansi kancane, ngakho ukuncibilika kwamanzi kubi kakhulu, ukushesha kokwelashwa okumanzi kungcono kunokugeza nge-asidi eqinile. amadayi, futhi izinga libi kakhulu.Odayi be-asidi yokugeza maphakathi: Inani le-pH lokudaya liyi-6-7, ingxenye yamaqembu e-sulfonic acid esakhiweni samangqamuzana odayi iphansi, ukunyibilika kodayi kuphansi, izinga liphansi, umbala awukhanyi ngokwanele, kodwa umanzi. ukushesha kuphezulu.
Imigomo ehlobene namadayi e-asidi
1. Ukushesha kombala:
Umbala wezindwangu umelana nemiphumela ehlukahlukene yomzimba, amakhemikhali kanye ne-biochemical ohlelweni lokudaya nokuqeda noma ekusetshenzisweni nasekusetshenzisweni.2. Ukujula okujwayelekile:
Uchungechunge lwamazinga okujula abonwayo achaza ukujula okumaphakathi njengokujula okujwayelekile okungu-1/1.Imibala yokujula okujwayelekile okufanayo iyalingana ngokwengqondo, ukuze ukushesha kombala kuqhathaniswe ngesisekelo esifanayo.Njengamanje, ithuthuke yaba ukujula okujwayelekile okuyisithupha okungu-2/1, 1/1, 1/3, 1/6, 1/12 kanye no-1/25.3. Ukujula kokudaya:
Ivezwa njengephesenti lesisindo sikadayi kuya ku-fiber mass (okungukuthi i-OMF), ukugxila kukadayi kuyahlukahluka kuye ngemibala ehlukene.4. Ukushintsha umbala:
Ukushintsha komthunzi, ukujula noma ukukhanya kombala wendwangu edayiwe ngemva kokwelashwa okuthile, noma umphumela ohlangene walezi zinguquko.5. Ibala:
Ngemuva kokwelashwa okuthile, umbala wendwangu edayiwe udluliselwa kwendwangu ye-lining eseduze, futhi indwangu yokugqoka ingcolile.6. Isampula lekhadi elimpunga lokuhlola ukuguquguquka kombala:
Esivivinyweni sokushesha kombala, ikhadi elijwayelekile lesampula elimpunga elisetshenziselwa ukuhlola izinga lokuguquguquka kwento edayiwe ngokuvamile libizwa ngekhadi lesampula lokushintsha kombala.7. Isampula lekhadi elimpunga lokuhlola amabala:
Esivivinyweni sokushesha kombala, ikhadi elijwayelekile lesampula elimpunga elisetshenziselwa ukuhlola izinga lokungcoliswa kwento edayiwe endwangu yolayini ngokuvamile libizwa ngokuthi ikhadi lesampula lokungcolisa.8. Isilinganiso sokushesha kombala:
Ngokusho kokuhlolwa kokushesha kombala, izinga lokushintsha umbala kwezindwangu ezidayiwe kanye nezinga lokungcolisa izindwangu ezisekelayo, izakhiwo zokushesha kombala zezindwangu zilinganiselwe.Ngaphezu kokushesha kokukhanya okuyisishagalombili (ngaphandle kokushesha kokukhanya okujwayelekile kwe-AATCC), okunye kuyisistimu enamazinga amahlanu, ukuphakama kwezinga, kuba ngcono ukushesha.9. Indwangu yolayini:
Esivivinyweni sokushesha kombala, ukuze wahlulele izinga lokungcoliswa kwendwangu edayiwe kweminye imicu, indwangu emhlophe engadayiwe iphathwa ngendwangu edayiwe.
Okwesine, ukushesha kombala okuvamile kodayi be-asidi
1. Ukushesha ekukhanyeni kwelanga:
Okwaziwa nangokuthi ukushesha kombala ekukhanyeni, ikhono lombala wezindwangu ukumelana nokuchayeka kokukhanya okwenziwayo, izinga lokuhlola elijwayelekile yi-ISO105 B02;
2. Ukushesha kombala ukuwasha (ukucwiliswa emanzini):
Ukumelana nombala wezindwangu ukugeza ngaphansi kwezimo ezahlukene, njenge-ISO105 C01C03E01, njll.;3. Ukushesha kombala ekuhlikihleni:
Ukumelana nombala kwezindwangu ekuhlikihleni kungahlukaniswa kube ukushesha kokukhuhla okomile nokumanzi.4. Ukushesha kombala emanzini e-chlorine:
Okwaziwa nangokuthi ukushesha kwechibi le-chlorine, ngokuvamile kwenziwa ngokulingisa ukugcwala kwe-chlorine kumachibi okubhukuda.Izinga le-chlorine elishintsha umbala wendwangu, elifanele izingubo zokubhukuda zenayiloni, indlela yokuthola i-ISO105 E03 (okuqukethwe kwe-chlorine okusebenzayo 50ppm);5. Ukushesha kombala ukuya ekujulukeni:
Ukumelana nombala wezindwangu kumjuluko womuntu kungahlukaniswa kube ukushesha komjuluko we-asidi kanye ne-alkali ngokuya nge-acidity kanye ne-alkalinity yomjuluko wokuhlola.Indwangu edaywe ngodayi we-asidi ngokuvamile ihlolelwa ukushesha komjuluko we-alkaline.
Isikhathi sokuthumela: Jul-21-2022