plying pre-Dispersed Polymer Bound Accelerator TBBS(NS)

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China main port
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10 m.t.
Supply Capability:
100000 m.t./month
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Product Description:

Specification of Accelerator:


The thermoplastic, excellent compatible EPDM/EVA binder which is combined with active dispersing promoters allows much more easily and quickly incorporation and excellent dispersion in the rubber mixing. In this way, optimal activity of the effective MBTS is assured.



TBBS-80   Pre-Dispersed Polymer Bound Accelerator

Product Description


Beige granules


80% N-tertbutyl-2-benzothiazole sulfenamide,

20% EPDM/EVA binder and dispersing agents


Approx. 1.3 (20℃, g/cm³)

Mooney Viscosity

40+/-10 ML(1+4)50℃

Application Specification


Basic accelerator for sulfur-cured diene rubbers, e.g. EPDM, NR, BR, SBR, especially for tire and anti-vibration applications.


0.2 – 1.5phr


20kgs net in a high strength carton and inner high strength PE film bag


In original closed containers under room temperature and dry conditions max.1 year. Avoiding exposure of product to direct sunlight.

Attention: Add with other master batches of Trustone. Please consult MSDS for additional handling information. The application should be changed according to practical situation of different industries.




The Main Features of Accelerator:



1. No environmental pressure

2. All our products are produced by acid-alkali method  and of high quality   ( high purity,high technical standards).

3.Supply many factories for year , output steady


The Images of Accelerator:


plying pre-Dispersed Polymer Bound Accelerator TBBS(NS)

plying pre-Dispersed Polymer Bound Accelerator TBBS(NS)



Q: Can you provide free samples?
A: Yes, free samples will be sent to you on freight at destination.

Q: Can I get your latest  catalogue?
A:  Yes, it will be sent to you in no time.

Q: What is the MOQ?
A:  5 tons

Q: What are your payment terms?
A: We accept L/C,T/T, West Union,etc.




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Q:Is zero its own additive inverse?
Correct, additive inverse: 0 + 0 0. Correct, there is no multiplicative inverse.
Q:Additive and Multiplication Inverse questions help?
1. Additive inverse: To find the additive inverse find what the number added to will equal zero. So basically, set up an equation to finda." z+a=0 -2+4i+a=0 a=2-4i And so the additive inverse of -2+4i is 2-4i. (notice that it was simply the originally number multiplied by -1). 2. Multiplicative inverse: Basically the same thing only the two numbers are multiplied. z*m=1 (1-i)*m=1 m=1/(1-i) So that's the answer. I suppose you should probably simplify it though. 1/(1-i) * (1+i)/(1+i) [multiply by the conjugate of the denominator to get the complex number out of the denominator). (1+i)/(1-i²) (1+i)/(1--1) (1+i)/2 So that's you're answer.
Q:how can an additive be harmful to human body?
what do you mean by additive huh cyanide is an additive do you mean the ones that are known to be harmful and still included bcoz they are a cheaper alternative tobacco is bad for you, either chewing or smoking it, only now are they putting warnings on it for its danger
Q:What is the best Fuel Treatment additive on the market right now that will give me a good clean???
ok, first off you're probably in the wrong section for asking this question however, unless it is recommended by the manufacturer i wouldn't use it. NOTE: Walmart, AutoZone, etc DO NOT manufacture automobiles. I do not recommend additives whatsoever, unless it tells u to add something to your fuel system in your owner's manual just don't do it.
Q:What is the additive inverse of 9x?
the additive inverse are numbers that their sum yields zero: example: (-6x - 6y) +( 6x + 6y) = 0
Q:The main components of commonly used antioxidants in food additives, as well as the principles of antioxidant?
Antioxidants are a class of food additives that prevent or delay oxidative deterioration of food ingredients. Food in the production, processing and storage process, and the role of oxygen fade, discoloration, odor smell is the phenomenon of food oxidation and deterioration. Such as meat color change, vegetables, fruit browning, beer smell and discoloration and so on. Fat or food fat oxidation rancidity, in addition to the nature of the fat itself, but also with the temperature, humidity, air and catalytic oxidation of light, enzymes and copper, iron and other metal ions to eliminate its catalytic activity. The principle of antioxidant is to prevent or delay the oxidation of food, but can not be restored after the oxidation reaction, because the antioxidant must be added before the oxidation and deterioration. (BHA), dibutylhydroxytoluene (BHT), tert-butyl hydroquinone (TBHQ), butteryl , Gallate (PC), etc., water-soluble ascorbic acid and its salts, isoascorbic acid and its salts and so on. Eucalyptus sources can be divided into natural and synthetic two categories: natural brain phospholipids, tea and more fat; synthetic dibutyl hydroxytoluene and so on. The amount of antioxidant used is very small, must be fully mixed with the food in order to play a good role.
Q:what is the additive inverse of 3 ?
Remember that INVERSE implies that you are trying to UNDO what has been done, and that ADDITIVE inverse implies that something was ADDED. So, let's rephrase the question: What would I ADD to undo the ADDITION of THREE? You might say, I wouldn't ADD anything -- I'd subtract!! And you'd be correct -- sorta. Turns out that adding NEGATIVE THREE is the same thing as subtracting THREE. So you SHOULD say that you would ADD NEGATIVE THREE to undo the addition of three: 5 + 3 + -3 5 Notice that you could start with ANY number (not just 5) and add three and then add -3 and still get what you started. So, the additive inverse of three -- the number that you add to undo the addition of three -- is -3.
Q:What food additives are used to achieve crisp package line
Hello, you can use butter to achieve the effect of crisp
Q:find the additive inverse of 8.?
8 The additive inverse, or opposite, of a number n is the number which, when added to n, yields zero. The additive inverse of n is denoted −n.
Q:Are there any food additives in coffee besides beans and water?
Pure bean coffee, can have two basic types of bean in them. The purest coffees have Arabica, but a related plant that make a bean that is similar smelling is Robusta. Arabica in its pure form is very drinkable, has a mild amount of caffeine, but Robusta was not consumed by humans until the late 1800, when coffee rust destroyed Java and other plantations. This caused a panic in the coffee industry and a search for a plant that can be used as a substitute, or for cross pollination. Robusta is now used in 30-40% of coffee blends and thee coffee manufacturer can still present it as coffee. Almost all retail coffee have this and unless marked so do 100% instant coffees. Add to that that other additives can be added to instant, and even ground coffee, the most common being chicory (which is a root vegetable), and it is possible. Stick to specialty coffees, and you may find the side effects you have disappear, since these are normally pure shade grown Arabica bean based.

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