Rubber seals based formulation

 

Base formulation rubber seals, also known as standard formulations, generally based on the identification of raw rubber and compounding agents for the purpose. When some rubber and compounding agents for the first time available in order to test its basic processing and physical properties. Its design principle is the use of traditional amount for comparison; formulation should be as simplified and reproducible. Rubber seals basic formula includes only the most basic components from these basic components consisting of plastic materials, plastic materials can reflect the basic process performance, but also reflect the basic physical properties of vulcanized rubber. It can be said that these are essential components indispensable. On the basis on the basis of the recipe, and then gradually improve and optimize, to obtain a certain performance characteristics required by the recipe. Basic formulation in different sectors of the rubber seals are often different, but the same basic formula types of plastic are substantially similar.

 

Natural rubber rubber seals (NR), isoprene rubber (IR) and chloroprene rubber (CR) is available without a reinforcing agent with the gums, and gums with the general synthetic rubber, its physical and mechanical properties and poor no practical, so to add a reinforcing agent. At present, more representative examples of the base formulation is based on ASTM (American Society for Testing Materials) standard proposed various types of rubber as the basic formula. Rubber seals silicone rubber formulations typically include a reinforcing agent (silica), control agent. The amount of curing agent may vary according to the amount of the filler. Vulcanizing agent multi-dispersible concentration of 50% paste.

 

When designing the base formulation of rubber seals, ASTM standards prescribed formula and recipe based synthetic rubber plant rubber seal is made of great reference value. The best base formulation is carried out to develop the specific circumstances of the unit to the unit based on the accumulation of empirical data. Note also that the advantages and disadvantages of similar products and similar products used in the production of existing recipes, but also taking into account the new production process and recipe modification application of new technologies.