详细信息

Preparation and characterization of poly(sodium 4-styrenesulfonate)- decorated hydrophilic carbon black by one-step in situ ball milling  ( SCI-EXPANDED收录 EI收录)  

文献类型:期刊文献

英文题名:Preparation and characterization of poly(sodium 4-styrenesulfonate)- decorated hydrophilic carbon black by one-step in situ ball milling

作者:Shi, Peng-Wei[1];Li, Qiu-Ying[1];Li, You-Chen[1];Wu, Chi-Fei[1]

机构:[1]E China Univ Sci & Technol, Shanghai Key Lab Adv Polymer Mat, Sch Mat Sci & Engn,Minist Educ, Key Lab Ultrafine Mat,Polymer Alloy Lab, Shanghai 200237, Peoples R China

年份:2014

卷号:443

起止页码:135

外文期刊名:COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

收录:;EI(收录号:20134917048786);WOS:【SCI-EXPANDED(收录号:WOS:000342501300019)】;

基金:The authors sincerely acknowledge the National Key Technology R&D Program of China (2012BAD32B01) and the Outstanding Technology Foregoer Plan of Shanghai (12XD1420400).

语种:英文

外文关键词:Poly(sodium 4-styrenesulfonate); Ball milling; Hydrophilic; Carbon black

摘要:A one-step method for preparing poly(sodium 4-styrenesulfonate) (PSS)-decorated hydrophilic carbon black (CB), via in situ peeling of large CB aggregates into small pieces at room temperature, was investigated. The Raman spectroscopy results indicated that ball milling could only break large CB aggregates into small pieces but without changing its structure, while the structure of CB was significantly changed with the existence of PSS. The results of Fourier transform infrared spectroscopy, transmission electron microscope, energy dispersive X-ray spectroscopy and natural sedimentation experimental all showed that the CB was successfully coated by PSS and yielded an excellent stability in water. The backbones of PSS were coated onto the CB surface under strong pi-pi interactions with an encapsulation ratio of 12.7 wt%. The resulting PSS-decorated CB displayed an extraordinary stability in water with an average size of 221 nm and zeta potential of -33.8 mV, far outstripping the pristine CB and ball milled CB without PSS. (C) 2013 Elsevier B.V. All rights reserved.

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