Everwide Newsletter No.319
Experiment report § High temperature resistant MS adhesive
A customer asked how high the temperature range of the FS series can be? It is generally recommended that short-term applications below 120°C can be tolerated, but long-term applications at 120~150°C are not recommended. However, we improved the formula to make the FS series have higher temperature resistance, such as FS197. Figure 1 is a comparison of the aluminum sheet shear tension between the original FS115 and the modified FS197 at 120°C for three months. The shear tension of FS115 declined significantly after one month, and FS197 still retains a certain shear strength . Figure 2 shows the shear tension of aluminum sheet of FS197 at 150°C for three months, and even after three months, it still retains good shear tension. This test result is a breakthrough for the FS series. Figure 3 shows that FS197 has good shear strength for different materials without thermal aging test. But it should be noted that the current design is only suitable for the use of adhesives. If this product is used for the sealant where the glue needs to be exposed, it will be deteriorated (Figure 4, 5). However, we are developing sealants that can withstand high temperatures. Interested customers are welcome to contact us.
─ Author: Mr. Cheng YuxiangAbout Everwide § New version of the website
Collecting information through the Internet is already a modern trend. Customers complained that Everwide’s old website was not convenient enough and it was time-consuming to find information, so it was time for a big change. We refer to domestic and foreign websites, combine the company's cultural elements, pay attention to the beauty of the design, and launch a new website. The homepage clearly presents the two major areas of "product" and "technology": the former focuses on existing things, and the latter provides information for development. There is also a "fast track" on the homepage, allowing us to contact you directly, saving you the labor of searching. This platform allows everyone to better understand our trends, and the background will also update information regularly, such as: product announcements, technical information, company activities, e-news... etc. Figure 1 and Figure 2 are the homepages of the old and new websites respectively. Do you have different feelings? Do you want to have a surprise trip to our new website? Please click link.
Knowledge exchange § How do moisture hardening products overcome deep curing?
Single-liquid moisture-curing silicone (RTV1) will make it difficult for moisture to penetrate after the surface layer has hardened, resulting in poor deep curing ability. When the application exceeds 5mm, it is safer to use split infusion, but it will make the process quite wasteful. Another option is to use two-component silicone: addition molding will poison the catalyst due to contamination on the workpiece, resulting in failure to harden. For some applications, condensed two-liquid silicone rubber can be considered, which adopts a moisture hardening reaction mechanism. The source of moisture does not rely on air, but uses the moisture of the resin itself, so that the depth problem can be overcome. Take the standard product as an example: when the depth is 5mm, it can be fully cured in 1 day. At a depth of 20mm, the surface will solidify and the bottom will not dry. It needs to stand for 2-3 days to fully harden. If a small amount of water is added during the mixing process, it can also promote the hydrolysis reaction, accelerate the overall reaction, and shorten the curing speed from 3 days to 1 day.
Bi-weekly good ball § Make snacks with "heart"
In recent years, I have become obsessed with the fun of making my own snacks. I found that the steps of making snacks are very similar to the company's production process: the proportion of the recipe must be precise, the order of the feeding cannot be changed, pay attention to whether to preheat, cool or stand in the process, and finally filter (sieve). Every link must be carefully and carefully, a slight error will affect the overall taste or taste. Especially for cakes, the requirements are very strict, because it uses the air in the dough to achieve the result of leavening. If there is an error in the production process and the structure of the holes in the cake is different, it may become a poorly delicious finished product. Dim sum recipes on the Internet are readily available, but for me they are only for reference, and often need to be adjusted 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 whether the formula needs to be changed? Does the ratio need to be adjusted? Is there any problem with the approach? Over time, it feels more and more accurate, and the failure rate will drop significantly. Making snacks is my hobby. Although the production process is cumbersome, it makes me feel happy and reduce stress. Especially in the year-end meetings in recent years, I will bring hand-made desserts with my colleagues to share my results, and use another way to express my concern and gratitude. Making snacks has multiple meanings to me. It is also the driving force that can continue even after get off work, even if the body is tired. It can be described as "pleasure." In daily life, if we have special interests, it is really very happy.
─ Author: Miss Chen Yayan