The hottest Japanese invention of new materials ca

2022-08-20
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Japanese invention of new materials can separate water and oil at a high speed

researchers at Kyoto University in Japan reported in the German journal Applied Chemistry International Edition on the 11th that they have developed a new material with a large number of ultra-fine pores, which is as soft and elastic as marshmallow, and can be used for the high-speed separation of liquids or gases. Its science and technology and innovation will be famous, such as the recovery of leaked crude oil

the research team led by nakashi Heshu, an associate professor of Kyoto University, used common industrial raw materials such as silicon alkoxide, surfactant and acetic acid to record the load of 5 points and the corresponding deflection liquid, mixed them into a solution, and then placed them at 80 ℃ for 3 to 4 hours, and the molecules in the solution were connected and solidified to form a new material

the new material was named "marshmallow gel". It is a porous material, white, with a large number of holes with a diameter of 20 to 30 microns, and can withstand a low temperature of minus 130 degrees Celsius to a high temperature of more than 300 degrees Celsius, so flexible packaging manufacturers basically do not need it

the surface of marshmallow gel repels water, but the holes can absorb oil, and it only takes a few seconds to dozens of seconds to separate water and oil. Pressing this gel like a sponge can recover the oil it adsorbs, and the gel can be used repeatedly

zhongxiheshu pointed out that this new material has the property of maintaining stability in a wide temperature range, and is expected to open up new applications, such as concentrating chemical substances

note: the reprinted content of Jinan experimental machine factory Jinan new era Gold Testing Instrument Co., Ltd. is well-known nationwide, and the source is indicated. The reprint is for the purpose of transmitting more information, and does not mean to agree with its views or confirm the authenticity of its content

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