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EFFECTS OF ORGANIC colorantS ON PHOTO-INITIATED CROSSLINKING AND PHOTO-OXIDATION DEGRADATION OF POLYETHYLENE AND RELATED MECHANISM

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Chinese Journal of Polymer Science 2008年第3期26卷 311-319页

作者：瞿保钧 Department of Polymer Science and Engineering University of Science and Technology of China Hefei 230026China

The effects of three organic colorants on photo-initiated crosslinking and photo-oxidation degradation of polyethylene (PE) samples irradiated by microwave excited (MWE) UV lamp in the melt and the related mechanism have been studied by gel content and thermal extension rate determinations,X-ray photoelectron spectroscopy (XPS),mechanical property tests,UV spectroscopy,and light *** data from the gel content and thermal extension rate determinations of photo-crosslinked polyethylene (XLPE) sample...

关键词： colorant Photo-initiated crosslinking Photo-oxidative degradation UV irradiation Polyethylene

Identification of Natural and Artificial colorants in Industrial Products Marketed in Senegal

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Food and Nutrition Sciences 2023年第12期14卷 1232-1243页

作者： Alé Kane Papa Amadou Diakhaté Ngoné Fall Bèye Alioune Sow Coumba Gueye Sagna Mady Cissé Laboratoire des Sciences Biologiques Agronomiques Alimentaires et de Modélisation des Systèmes Complexes (LABAAM) Université Gaston Berger (UGB) Saint-Louis Sénégal Département des Technologies Agroalimentaires UFR des Sciences Agronomiques de l’Aquaculture et des Technologies Alimentaires (S2ATA) Saint-Louis Sénégal Ecole Supérieure Polytechnique (ESP) Dakar Sénégal

Food colorants are widely used in the food industry to maintain or enhance product color. However, as the use of these colorants can have negative impacts on health, it is essential to analyze the risks associated with their consumption. This analysis requires, among other things, obtaining sufficient data on the presence of these colorants in foods, as well as their level of consumption. However, data on these colorants is often virtually non-existent in developing countries. The aim of this study was to determine the colorant profile of industrial products marketed in Senegal. Information on food additives was collected on 399 labels of different food product categories in shops located in Dakar. Data is recorded and processed using Excel software. Based on the Codex classification, analysis of the profile of additives identified on the labels of food samples revealed the presence of 31 colorants. The natural colorants identified are dominated by beta-carotene, widely present in beverages and dairy products, and paprika extract identified on cookies and industrial sauces. Artificial colors are dominated caramels present in several foods including bouillons, vinegars, sauces and hard candies. Secondly, there was a strong presence of the azo dye Sunset yellow FCF, widely found in samples of beverages, confectionery and cookies. The results of this case study enable us to appreciate the wide presence and diversity of colorants on the Senegalese market, and the importance of controlling them to guarantee consumer safety.

关键词： colorant Artificial Natural Food Additives Food Safety

Rare earth colorants to start production

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维普期刊数据库

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China Rare Earth Information 2017年第5期23卷 2-3页

Nontoxic colorant from rare earths is expected to be put into full production in the current year in Baotou, the biggest city in the Inner Mongolia autonomous region, following a decision by the local government to upgrade the rare earths industry to value-added processes against previously mining the raw materials. "Due to its perfect coloring and nontoxic properties the coloring agent, mainly for plastics and leathers, can replace most existing dyes in the market," said Zhang Hongjie, inventor of the colorant and member of the Chinese Academy of Sciences.

关键词： Nontoxic colorant from rare earths is expected to be put into full production in the current year in Baotou

Adsorption of Cu and Ni Ions from Aqueous Solutions by Commercial Activated Carbon and the Reutilization in Glass Coloration

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Journal of Wuhan University of Technology(Materials Science) 2019年第1期34卷 41-46页

作者： HUANG Meiling LIU Shiquan Department of Materials Science and Engineering University of Jinan

Toxic Cu(Ⅱ) and Ni(Ⅱ) ions in aqueous solutions were adsorbed by microporous activated carbon(AC). The adsorption isotherm and kinetics correlation coefficients indicate that the adsorption of Cu(Ⅱ) and Ni(Ⅱ) ions on the AC fits the pseudo second-order rate model and Langmuir adsorption model. The used AC adsorbents containing the adsorbed Cu and Ni ions were used as colorant in glass preparation. The coloration effect of Cu ions was influenced by the carbon absorbent included in the glass batch due to the reduction phenomenon, while the coloration of Ni ions was not affected.

关键词： activated carbon adsorption Cu(Ⅱ) and Ni(Ⅱ) colorant colored glass

Recipes Prediction by Matching to K/S Values Based on New Two-constant Theory

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Journal of Donghua University(English Edition) 2006年第4期23卷 80-83页

作者：何国兴邢怀忠周明训 College of Basic Sciences Donghua University Shanghai 201620 College of Chemistry and Chemical Engineering Donghua University Shanghai 201620

A concept of new two-constant of colorant, both （ R/St ） and （s/St）, is introduced based on the Kubelka-Munk theory. A new two-constant theory for color matching is presented. Basic equations used in matching to K/S values are given in matrix form based on the new two-constant theory. Algorithm for a least-squares match to K/S values of a sample is developed by use of the new two-constant theory. The algorithm is suitable for single-constant theory as well as two-constant theory. The experimental data show that calculating K/S values of disperse dyes based on new two- constant theory are accordant with the measuring ones. The recipes predicted by new two-constant theory arc closer to the actual recipes of the standard sample than the recipes predicted by single-constant theory. The sample according to the recipe predicted by new two-constant theory has smaller color difference against for the standard than the sample according to the recipe predicted by single-constant theory. The results show that the scattering of disperse dyes cannot be negligible, and that the recipes match to textiles colored by disperse dyes should be predicted by using of new two-constant theory.

关键词： colorant disperse dyes reflectivity absorption scattering recipes.

Surface Hardness Evaluation of Components Made by Color Stereolithography

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Journal of Shanghai Jiaotong university(Science) 2013年第6期18卷 738-741页

作者：宫海军王懋露王扬 School of Mechatronics Engineering Harbin Institute of Technology

Surface hardness value is a commonly used indicator for describing the mechanical property of stere- olithography parts. In order to investigate colorants how to influence the surface hardness of colorful resin component, a procedure is proposed to fabricate testing specimens based on color stereolithography technology in this study. Liquid photosensitive resin LPR2001 is mixed with two colorants(phthalocyanine blue and eosin powder) respectively before curing. The phthalocyanine blue powder is insoluble and only dispersive in the solid- liquid mixture which results in deposits. Therefore, surface modification is conducted to the phthalocyanine blue powder for improving wettability. By contrast, the eosin powder is dissoluble and does not cause any deposits in the liquid resin. Specimens are produced by laser curing colored resin and tested by MTSRNano Indenter XP system. The change of hardness values is illustrated at certain mass percentages of colorant. Comparisons and discussions are carried out to explain the colorants' efect. It is concluded that incorporating colorant to liquid resin results in decreasing the surface hardness of components. But sensibilization efect of the colorants also influences the curing process. Surface modification to the phthalocyanine blue powder is a feasible method to increase the hardness value of color stereolithography components. Dissolvable eosin has an approximate linear efect on surface hardness.

关键词： stereolithography colorant surface hardness

Tristimulus Matching Based On New Two-Constant Theory

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Tristimulus Matching Based On New Two-Constant Theory