UNF-C Naphthalene sulphonate formaldehyde

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Quick Details

  • Place of Origin:China (Mainland)

  • Model Number:UNF-C

  • Appearance:Light brown powder

  • Solid content:92%Min

  • Sodium sulphate content:18%Max

  • PH Value:7-9

  • Water-reducing ratio:16%-22%

Packaging & Delivery

Packaging Details:25kgs/40kgs/750kgs weaved bags with plstic inner,with/without pallets.
Delivery Detail:10days after sales confirmed

Specifications

Manufacturer selling,annual output 300,000MT,perfect quality and competitive price

 

1.Remarkable Plasticity: As a condition of blending where amount of cement and collapsibility are fixed aforehand, mixing water can be decreased by 16-22% when it is admixed with reinforced concrete at 0.5-1.0%. Statistically, compression strength on the lst day, the 3 rd day and the 28 th day after single application is increased by 60-95% and 25-50% respectively when it is added at standard blend dosage. As a result, compression strength, tensile strength, buckling strength and modulus of elasticity will be improved to some extent.
2. Improve miscibility of concrete amalgamator with water and collapsibility as well. As a condition of equivalent blending, collapsibility can be increased 4-7 times when it is added at 0.7% blend dosage.
3. 15-18% of cement can be reserved when the agent is blended at 0.7% blend dosage, which is preconditioned by same collapsibility and strength.

PARAMETERS & ACCEPTANCE CRITERLA  

model  

item    

UNF-C

net starch fluidity (mm )

≥ 230

content of Cl (%)

0.4

PH value

7-9

surface tension(N/m)

(7 1 ± 1) × 10 -3

solids content(%)

≥ 92

Na 2 SO 4 content(%)

≤20

PARAMETERS & ACCEPTANCE CRITERIA FOR REFERENCE

Parameters

Criteria

Actual Results

Parameters

Criteria

Actual Results

Water Reduction, %

≥ 18

18.5

Compression strength, %

1d

≥ 180

200

Water Penetration, %

≤ 90

79

3d

≥ 170

194

Air Content, %

≤ 2.0

1.6

7d

≥ 150

161

Temporal Distribution for setting (min)

Initial setting time

-9 0 +120

+20

28d

≥ 130

142

Terminal setting time

+13

Shrinkage, %

28d

≤ 130

125

Corrosion to steel bars

None

None

Note: Standard Blend Dosage:0.7 %(as cement amount)

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Just from what I've heard from people I work with, I would not consider any oil additives. You keep oil in your car 3500 to 5000 miles, you don't change it as much as gas, and it plays a very important role in the durability of your engine. Personally, I wouldn't mess with the oil. Lucas Fuel Injector/Carburetor Cleaner works pretty good though as a gas additive.
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Citric acid is a common and natural additive that is used to retain color of foods (like putting lemon juice on apples to prevent them from browning), it also adds a bitterness that can enhance the flavors of some foods. They will also do a cure for corned beef using potassium nitrate for the bright red color because otherwise, when it's cooked in liquid, it can turn a most unpleasant gray color that wouldn't be attractive to look at. It's about marketing, you eat with your eyes first so if a product doesn't appeal to you visually you probably wouldn't buy it to eat.
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Q:will u please give mi some examples of preservatives and additives>?
Antimicrobial agents, which prevent spoilage of food by mold or micro-organisms. These include not only vinegar and salt, but also compounds such as calcium propionate and sorbic acid, which are used in products such as baked goods, salad dressings, cheeses, margarines, and pickled foods. Antioxidants, which prevent rancidity in foods containing fats and damage to foods caused by oxygen. Examples of antioxidants include vitamin C, vitamin E, BHA, BHT (butylated hydroxytolene), and propyl gallate. Artificial colors, which are intended to make food more appealing and to provide certain foods with a color that humans associate with a particular flavor (e.g., red for cherry, green for lime). Artificial flavors and flavor enhancers, the largest class of additives, function to make food taste better, or to give them a specific taste. Examples are salt, sugar, and vanilla, which are used to complement the flavor of certain foods. Synthetic flavoring agents, such as benzaldehyde for cherry or almond flavor, may be used to simulate natural flavors. Flavor enhancers, such as monosodium glutamate (MSG) intensify the flavor of other compounds in a food. Bleaching agents, such as peroxides, are used to whiten foods such as wheat flour and cheese. Chelating agents, which are used to prevent discoloration, flavor changes, and rancidity that might occur during the processing of foods. Examples are citric acid, malic acid, and tartaric acid. Nutrient additives, including vitamins and minerals, are added to foods during enrichment or fortification. For example, milk is fortified with vitamin D, and rice is enriched with thiamin, riboflavin, and niacin. Thickening and stabilizing agents, which function to alter the texture of a food. Examples include the emulsifier lecithin, which, keeps oil and vinegar blended in salad dressings, and carrageen, which is used as a thickener in ice creams and low-calorie jellies.
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Perfect product is through the relevant state quality inspection departments have been seized, there will be no harm to the human body, and our company to obtain these certification, you can go to the relevant departments to query, certification is very important, but the conscience of the certification More important
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Dangers of Food Additives and Preservatives Although additives and preservatives are essential for food storage, they can give rise to certain health problems. They can cause different allergies and conditions such as hyperactivity and Attention Deficit Disorder in the some people who are sensitive to specific chemicals. The foods containing additives can cause asthma, hay fever and certain reactions such as rashes, vomiting, headache, tight chest, hives and worsening of eczema. Some of the known dangers of food additives and preservatives are as follows: * Benzoates can trigger the allergies such as skin rashes and asthma as well as believed to be causing brain damage. * Bromates destroy the nutrients in the foods. It can give rise to nausea and diarrhea. * Butylates are responsible for high blood cholesterol levels as well as impaired liver and kidney function. * Caffeine is a colorant and flavorant that has diuretic, stimulant properties. It can cause nervousness, heart palpitations and occasionally heart defects. * Saccharin causes toxic reactions and allergic response, affecting skin, gastrointestinal tract and heart. It may also cause tumors and bladder cancer. * Red Dye 40 is suspected to cause certain birth defects and possibly cancer. * Mono and di-glycerides can cause birth defects, genetic changes and cancer. * Caramel is a famous flavoring and coloring agent that can cause vitamin B6 deficiencies. It can cause certain genetic defects and even cancer. * Sodium chloride can lead to high blood pressure, kidney failure, stroke and heart attack. To minimize the risk of developing health problems due to food additives and preservatives, you should avoid the foods containing additives and preservatives. Before purchasing the canned food, you must check its ingredients. You should buy organic foods, which are free from artificial additives. Try to eat the freshly prepared foods as much as possible rather than processed or canned foods.

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