• Ethyl Cellulose(EC)-low price System 1
Ethyl Cellulose(EC)-low price

Ethyl Cellulose(EC)-low price

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Product introduction
EC Cellulose provides excellent functionality in many industrial applications. It offers an attractive range of physical properties and can be blended with other materials to achieve intermediate characteristics.

Physical and chemical index

ITEM

CAS: 9004-57-3

INDEX

Moisture                     %

3.0

Ash content                  %

0.4

Viscosity                 mpa.s

4,5,7,10,20,50,70,100,150,200,300

Application

Conductive pastes

Printing inks

Hot melts

Adhesives

Paper coatings

Fluorescent lighting

Waterproofing coatings

Varnishes

Organic solvent method of solubility and dissolution:
EC can be dissolved in various organic solvents, such as fatty acid (ethanol, isopropyl alcohol), other alcohols, ketones, aromatic and so on. Common solvent (volume ratio):
1
Toluene Ethanol = 4:1
2
Ethanol
3
Acetone Isopropanol = 65:35
4
Toluene Isopropanol = 4:1
5
Methyl Acetate Methanol = 85:15
Alcohols and aromatics in the viscosity of the mixture, going down with alcohol content higher, when alcohol accounts for 30-35%, the lowest viscosity of the composition. Dissolution method: the EC under the stirring slowly add the container filled with a solvent until complete wetting dissolved.

Package:

25kg kraft paper bags with PE liner inside

Q:What kind of milk contains more additives, 2% or whole?
If by additives you mean the crap they give the cows to make more milk, then both. It is best to go organic or soy to avoid said additives. I was raise on a dairy farm and we never gave our cattle antibiotics and what not? to make them produce more milk. We fed them, loved them, and never over milked them. They had hundred of acres to graze on and we didn't eat themlol Stay away from generic milks (ie store brands). Also it is best to buy milk in cartons since the plastic containers can contaminate the milk with cancer causing chemicals. If I sound a little nuts over this,well I am. We have too many female cancers linked to milk and other cancers as well.
Q:What are the commonly used additives in beer production? What is the role?
A variety of stabilizers, itself does not react with beer, will not enter the finished product, used to improve beer non-biological stability: tannin, silica gel, PVPP, etc.
Q:why should additives not be added to food?
Well - that is bit of a vague question - what do you consider an additive? Salt, is an additive when used to preserve food and keep it from spoiling. Lemon juice is an additive when added to cut apples to keep them from browning. There are hundreds of additives that are added to various foods that keep them from spoiling and keep us from getting sick from food-borne-illness. Even more additives to make the food tasty, colorful and delicious. There are some additives that are controversial. But a lot of the studies that people quote were tests on animals using a huge amount of the additive, much much more than what a human would consume. So should additives not be used? Of course not, we are better off with food that doesn't spoil and doesn't make us sick.
Q:Can you make the chicken grow up with no additives
Hello, first with a lot of foam soak after curing fried, chicken products bulky full. OKorder sell small package bubble source, you can buy less try.
Q:I have a chemical food additive, that is 1 ounce of chemical to be mixed with 100 pounds of meat. However, I have 7 pounds of meat that is to be mixed, how much of the aforementioned chemical would be added to the 7 pounds?Ex: 100 lbs to 1 ounce 7 pounds to ??? ounce
well, less than a 10nth of an ounce would go into the 7 pounds of meat but you are getting waaaay down there and I think you need to convert the 1 ounce into a small measure to be more accurate. try grams maybe.
Q:Is there any kind of food additive that can make radish brittle?
I think we should add lemon
Q:what is additive inverse property?
The additive inverse property states that the sum of a number and its additive inverse is zero. The additive inverse of a number is the opposite. For example: 3 + (-3) 0 a - a 0 -x + x 0 Hope this helps.
Q:I have no clue how to do this.A function is additive if f(a+b)f(a)+f(b) for all a and b in its domain and multiplicative if f(ab)f(a)f(b) for all a and b in its domain.Which of the following functions are additive and which are multiplicative? Justify your answers1. f(x)sqrt x2. f(x)sinx3. f(x)1/x4. f(x)e^x5. f(x)x^36. f(x)3xThanks so much!
It tells you in the definition what to do. Just put in some numbers, and see if they check out. No. 6 says f(x) 3x. Put a 2 and b 3. f(a) 6 and f(b) 9. So f(a) + f(b) 6 + 9 15 And f(a + b) f(5) 15. Which checks. So f(x) 3x is additive. No 1. says f(x) √x Choosing carefully, let a 9 and b 16. f(a) √9 3 ; f(b) √16 4 f(a) + f(b) 3 + 4 7 And f(a + b) f(9 + 16) f(25) 5. Which does not tally. The function is not additive. f(a) x f(b) √9 x √16 3 x 4 12 And f(a x b) f(9 x 16) f(144) √144 12 - check. The function is multiplicative. Just do the same for the rest.
Q:Ordinary flour and what food additives can be made into gluten
Place the flour in the container and add 60% of the water (1% salt in the water) with a considerable flour content, mix thoroughly and form a viscous dough. And then put it aside for 1 hour, the summer standing time can be slightly shorter, to prevent acid. Do not add too much water. So that the protein is too late to be dispersed in the water, to the operation of the difficulties, but also affect the gluten extraction rate.
Q:Im doing this health homeowrk. I have trouble knowing which ingredients are additives. Can you guys please tell which of the faloowing if any are additives. Reduced iron, thiamine, monotitrtate, riboflavin, soybean oil, partially hydrogentated cotton seed oil, vegtable monoglycerides, soy letchin, phosphate, thanks.
I would think that would depend on what food it is. Most of these things you list are additives but things like riboflavin and thiamine could naturally occur in some foods but my best guess is that if all these things are listed as ingredientsthey all have been addedmaking them all additives.

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