文化大學機構典藏 CCUR:Item 987654321/22624
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    Please use this identifier to cite or link to this item: https://irlib.pccu.edu.tw/handle/987654321/22624


    Title: 天然抗菌粉末與母粒製備研究
    Authors: 盧宛玲
    Contributors: 中國文化大學
    Keywords: 牡蠣殼
    煅燒
    抗菌
    Date: 2007-12-01
    Issue Date: 2012-05-25 10:01:34 (UTC+8)
    Abstract: 本研究是利用高溫煅燒過之牡蠣殼粉作為一種天然抗菌劑。一般貝殼的成份為碳酸鈣，經過700℃以上的高溫煅燒之後碳酸鈣會轉化為氧化鈣，而氧化鈣之O2為主要的抗菌因素，故煅燒的溫度影響碳酸鈣的轉化，進而影響到材料的抗菌效果。除了抗菌機能外，牡蠣粉的添加亦可以提升塑料之物性，尤其是在抗張測試中之伸張率增加了75%。

    In this study, it is devoted to develop a nove1 natural antibacterial material of utilizing sintered oyster shell powder. The general shell is composed of calcium carbonate, which will converse into ca1cium oxide by sintering of more than 700℃ The main antibiotic factor is O2 which made of calcium oxide of the conversion ratio of calcium carbonate. There is an antibacterial effect by adding oyster shell powder which could improve the properties of plastic and the strain is increased with 75% by this stress test.
    Relation: 華岡紡織期刊 14卷4期 P.365-370
    Appears in Collections:[Department of Textile Engineering ] Journal of the Hwa Gang Textile

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