1, starchy food Starch foods such as steamed bread, rolls, bread, etc. can not be put into the refrigerator, which will speed up the drying and hardening. If it can't be eaten for a short time, it can be sealed and put into the freezer to freeze. In addition, bread and biscuits should not be stored together, so that the moisture in the bread will be transferred to the biscuits, making the biscuits softer and the bread harder, which is not good for both. 2, chocolate After the chocolate placed in the refrigerator is taken out, the surface is prone to hoarfrost, which not only loses the original mellow taste, but also facilitates the reproduction of bacteria. Li Lili said that the optimal temperature for storing chocolate is 5 ° C - 18 ° C. It can be sealed with a plastic bag and stored in the refrigerator freezer. When removing, do not open it immediately, let it slowly warm to room temperature before eating. 3. Fish The fish in the refrigerator should not be stored for too long. The refrigerating temperature of the household refrigerator is generally -15 ° C, the best refrigerator can only reach -20 ° C, while the aquatic products, especially the fish, do not reach the storage temperature of -30 ° C. In the following, dehydration or other changes will occur in the fish tissue. If the squid is refrigerated for a long time, it is prone to rancid fish, and the meat quality changes and is inedible. 4, herbs The medicinal materials should not be placed in the refrigerator. The medicinal materials are placed in the refrigerator and mixed with other foods for a long time. Not only can various bacteria easily invade the medicinal materials, but also easily get wet, which destroys the medicinal properties of the medicinal materials. Therefore, for some valuable medicinal materials, such as ginseng, velvet, gastrodia, codonopsis, etc., if you need to store for a long time, you can put it in a clean glass bottle, and then put a proper amount of simmer into the dark yellow glutinous rice. Seal the cap and leave it in a cool, ventilated place. 5, tomatoes After the tomato is frozen at low temperature, the meat is blistered, which appears soft and rotten, or has spallation. The surface has dark spots, uncooked, no umami, and severe rot. 6, cucumber, green pepper Cucumbers and green peppers will appear black, soft and taste in the refrigerator for a long time. Cucumbers also have long hair sticks. Because the temperature stored in the refrigerator is generally about 4 ° C to 6 ° C, and the suitable storage temperature for cucumber is 10 ° C to 12 ° C, and the green pepper is 7 ° C to 8 ° C, so it is not suitable for a long time. 7, green leafy vegetables The green leafy vegetables are placed in the refrigerator, not only the leaves will spoil faster, but also may produce toxic nitrites due to the action of enzymes and bacteria. 8, banana If the banana is stored at a temperature below 12 °C, the banana will turn black and rot. 9, fresh lychee If the litchi is left in the environment at 0 ° C for one day, it will darken the skin and the flesh will taste. 10, strawberry Strawberries are stored in the refrigerator, not only the fleshy foam, the taste is greatly reduced, but also easy to mold.
Product List
aluminium trihydrate (ATH)
21645-51-2
magnesium hydroxide (MDH)
1309-42-8
antimony trioxide (ATO)
1309-64-4
Zinc borate
1332-07-6
Melamine polyphosphate (MPP)
218768-84-4
Melamine phosphate (MP)
20208-95-1
Melamine Cyanurate(MCA)
37640-57-6
68333-79-9
Introduction
The most common inorganic flame retardants are the hydroxides or aluminium and magnesium. Aluminium trihydroxide (ATH) is by far the most widely used Flame Retardant on a tonnage basis. It is inexpensive, but usually requires higher loadings in polymers of up to more than 60%, because the flame retardant mechanism is based on the release of water which cools and dilutes the flame zone. Magnesium hydroxide (MDH) is used in polymers which have higher processing temperatures, because it is stable up to temperatures of around 300 C versus ATH which decomposes around 200 C.
Fine precipitated ATH and MDH (grain size < 2um) are used in melt compounding and extrusion of thermoplastics like cable PVC or polyolefins for cables. For use in cable, ATH and more often MDH are coated with organic materials to improve their compatibility with the polymer. Coarser ground and air separated grades can be used in liquid resin compounding of thermosets for electrical applications, seats, panels and vehicle parts.
A number of other inorganic substances show flame retarding effects and are used in commercial applications. Most of them are used as synergists i.e. they enhance the performance of other flame retardants or they are used for specific effects like the suppression of smoke formation. For example, borates are used as mixtures of boric acids and borax as flame retardants for cellulose (cotton) and of zinc borate for PVC and other plastics like polyolefins, elastomers, polyamides, or epoxy resins. In halogen-containing systems, zinc borate is used in conjunction with antimony oxide, while in halogen-free systems it is normally used in conjunction with aluminium trihydroxide, magnesium hydroxide, or red phosphorus. In some particular applications zinc borate can be used alone. Boron containing compounds act by stepwise release of water and formation of a glassy coating which protects the surface.
Zinc compounds were initially developed as smoke suppressants for PVC (Zinc hydroxystannate). Later it was found that they also act as flame retardants in certain plastics mainly by promoting char formation.
Intumescent Flame Retardant systems expand to produce foams. They are used as coatings not only to protect combustible materials such as wood and plastics, but also steel structures in buildings, because steel loses its strength when exposed to high temperatures in a fire. The intumescent effect is achieved by combining an acid source like ammonium polyphosphate, a source of carbon, compounds which release noncombustible gases for blowing the foam on thermal decomposition and resin binders to stabilise the foam.
Expandable graphite is manufactured from flake graphite by treatment with strong acids like sulphuric or nitric acid. The acid is trapped in the crystal layers of the graphite ("intercalated"). When it is heated, the graphite starts to expand up to several hundred cm3 per gram, forming a protective layer for the polymer. Expandable graphite is used in plastics, rubbers (elastomers), coatings, textiles and especially in polymeric foams. To achieve an optimum flame retarding effect, the use of synergists like ammonium polyphosphate or zinc borate is often necessary. The black colour of graphite limits its applicability in some cases.
Nanocomposites have been gaining increasing attention since the late 1990s as potential new flame retardants. Nanocomposites
are polymer layered silicates based on aluminosilicate clay minerals like montmorillonite, composed of layers with gaps (gallery spaces) in between. These silicates have the ability to incorporate polymers. Research with nanocomposites has focused on plastics like polymethylmethacrylate (PMMA), polypropylene, polystyrene, and polyamides. Nanocomposites particularly prevent dripping and promote char formation. Therefore, they have been used as synergists in some polymer / flame retardant combinations. However, they require special processing and for the time being are not considered to become viable stand-alone flame retardants.
Other inorganic fillers like talcum or chalk (calcium carbonate) are sometimes denoted as flame retardants, but they do not specifically interact with the ignition process. On the contrary, simply by diluting the combustible polymer they reduce its flammability and fire load.
Inorganic Flame Retardant Additives, Inorganic Flame Retardant Polymers, Inorganic Flame Retardant Chemicals,Ammonium Polyphosphate Shandong Novista Chemicals Co.,Ltd (Novista Group) , https://www.novistachem.com
