文章摘要
Properties of NR Coagulated by Microorganisms
  
DOI：
Key Words: NR；microorganism coagulation；curing characteristics；physical property；aging property
Author NameAffiliation
ZHANG Bei-long Agricultural Product Processing Research Institute，Chinese Academy of Tropical Agriculture Science 
LIU Pei-ming Agricultural Product Processing Research Institute，Chinese Academy of Tropical Agriculture Science 
DENG Wei-yong Agricultural Product Processing Research Institute，Chinese Academy of Tropical Agriculture Science 
LU Heng-xiang Agricultural Product Processing Research Institute，Chinese Academy of Tropical Agriculture Science 
DING Li Agricultural Product Processing Research Institute，Chinese Academy of Tropical Agriculture Science 
WANG Ping-yue Agricultural Product Processing Research Institute，Chinese Academy of Tropical Agriculture Science 
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Abstract:
      The effect of preparation process of microorganism coagulation of fresh NR latex on the properties of NR was investigated.The results showed that，the Mooney viscosity，initial plasticity（P0） and plasticity retention index of NR coagulated by pure microorganisms were higher than those of NR coagulated by formic acid.With CaCl2 as coagulation accelerator，the curing rate，tensile strength and elongation at break of NR from microorganism coagulation process were still better. As the addition level of microorganisms increased，P0 of green NR decreased slightly，and the ash content increased.As the addition level of coagulation accelerator increased，the Mooney viscosity of green NR decreased slightly，and the plasticity retention index increased.The curing characteristics and physical properties of NR before and after aging changed little when the addition levels of microorganisms and coagulation accelerator changed.
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