Yongkuan News
Yongkuan Chemical Newsletter-Issue 319
Release Date: 2020-03-02

Experimental report§ High temperature resistant MS adhesive

有客戶詢問FS系列的耐溫範圍最高可以到幾度?通常建議於120°C以下的短時間應用還可以忍受,但長期在120~150°C的應用則不推薦使用。然而我們改善配方使得FS系列可有較高的耐溫性,如FS197。圖1是原有的FS115及改良的FS197於120°C三個月內鋁片之剪切拉力比較,FS115在一個月後的剪切拉力就巨幅衰退,而FS197還保有一定的剪切強度。圖2是FS197於150°C的三個月內鋁片之剪切拉力,甚至在三個月後還保有良好的剪切拉力,這個測試結果對於FS系列可說是一大突破。圖3是FS197於未進行熱老化測試下,對不同材質的剪切拉力也頗佳。但是要注意的是目前的設計,只適用於接著劑的使用,若是將此產品用於膠體需露出之密封膠,則有劣化現象(圖4,5)。不過我們正在開發可耐高溫的密封膠,歡迎有興趣的客戶與我們聯絡。
─ Author: Mr. Cheng Yuxiang
About Yongkuan§ New website

Collecting information through the Internet is already a modern trend. Customers report that the old website of Yongkuan is not convenient enough, and searching for information is time-consuming, so it is time for a big transformation. We refer to domestic and foreign websites, combine the company's cultural elements, pay attention to the beauty of design, and launch a new website. The home page clearly shows the two major blocks of "product" and "technology": the former focuses on the existing things, and the latter provides information to cooperate with the development. There is also a "fast track" on the homepage, let us contact you directly, and save you the hard work of searching. This platform allows everyone to better understand our trends, and the background will also regularly update information, such as: product announcements, technical information, company activities, e-newsletters, etc. Figures 1 and 2 are the homepages of the new and old websites, do you have a different feeling? Want to visit our new website for a surprise trip? Please clickLink.

Knowledge Exchange § How can moisture-hardened products overcome deep curing?

單液濕氣硬化型矽膠(RTV1)會因為表層硬化後使得水氣難以滲入,導致深層固化能力不佳。超過5mm以上的應用時,採用分次灌注是比較保險的作法,但是會使製程變得相當廢時。另一個選擇是使用雙液型矽膠:加成型會因為工件上的汙染而觸媒中毒,導致無法硬化。有些應用可以考慮縮合型的雙液矽膠,採取濕氣硬化的反應機構。濕氣的來源不依賴空氣,而是用樹脂本身的水分來進行,如此就可以克服深度的問題。以標準產品為例:深度5mm時,1天即可完全硬化。深度20mm就會有表面固化、底部不乾的現象,需要靜置2-3天才可以完全硬化。若在混膠過程中加入微量水份,亦能促使水解反應,整體反應加速,讓固化速度從3天縮短至1天。

Biweekly § Use "heart" to make snacks

In recent years, I have become hooked on the fun of making snacks by myself. I found that the steps of making snacks are very similar to the company's production process: the proportion of the formula must be precise, the order of the feeding can not be changed, pay attention to whether it needs to be preheated, cooled or set aside during the process, and finally filtered (sieve). Every link must be careful, and slight errors will affect the overall taste or taste. In particular, the cakes are particularly strict, because it uses the air in the dough to achieve the bulky result. If there are errors in the production process, the structure of the holes in the cake is different, and it may become a poorly delicious finished product. Recipes for snacks on the Internet are readily available, but for my reference only, I often need to make some adjustments based on experience. The success of snacks is related to three factors: the moisture content of the ingredients, the temperature of the equipment and the ambient temperature. Judging from these factors, is it necessary to change the formula? Does the ratio need to be adjusted? Is there any problem with the approach? The feeling is getting more and more accurate under the gradual accumulation, and the failure rate will also decrease significantly. Making snacks is my interest. Although the production process is cumbersome, it makes me feel happy and reduces stress. Especially at the year-end conferences in recent years, I will bring my hand-made desserts and colleagues to share my achievements, and use another way to send my care and gratitude. Making snacks has multiple meanings for me. This is also the driving force that can continue to drive even after being tired after get off work. In our daily life, if we have special interests, it is really very happy.
─ Author: Miss Chen Yayan