Sodium Cocoyl Glutamate TDS
Astaamaha Alaabta
Sodium cocoyl glutamate waa surfactant ku salaysan amino acid oo lagu sameeyay fal-celinta acylation iyo dhexdhexaadnimada ee cocoyl chloride iyo glutamate-ka laga helo dhirta. Maadaama ay tahay surfactant anionic ah oo laga soo qaatay walxaha dabiiciga ah, sodium cocoyl glutamate waxay leedahay sun yar iyo jilicsanaan, iyo sidoo kale xiriir wanaagsan oo u dhexeeya maqaarka aadanaha, marka lagu daro sifooyinka aasaasiga ah ee emulsion-ka, nadiifinta, gelinta iyo milmida.
Sifooyinka Badeecada
❖ Geedo laga soo saaray, oo si dabiici ah u khafiifsan;
❖ Badeecadu waxay leedahay sifooyin aad u fiican oo xumbo leh oo ka sarreeya qiimaha pH ee kala duwan;
❖ Xumbo cufan oo leh caraf dabiici ah oo qumbaha ah ayaa saameyn ku leh maqaarka iyo timaha, waana mid raaxo leh oo jilicsan ka dib dhaqidda.
Shayga · Faahfaahinta · Hababka Tijaabada
| MAYA. | Shay | Faahfaahinta |
| 1 | Muuqaalka, 25℃ | Dareere aan midab lahayn ama huruud khafiif ah |
| 2 | Ur, 25℃ | Ur gaar ah ma laha |
| 3 | Waxyaabaha Adag, % | 25.0~30.0 |
| 4 | Qiimaha pH (25℃, 10% xal biyo ah) | 6.5~7.5 |
| 5 | Sodiyaam Koloriin, % | ≤1.0 |
| 6 | Midab, Hazen | ≤50 |
| 7 | Gudbinta | ≥90.0 |
| 8 | Biraha Culus, Pb, mg/kg | ≤10 |
| 9 | Sida, mg/kg | ≤2 |
| 10 | Wadarta Tirada Bakteeriyada, CFU/mL | ≤100 |
| 11 | Caaryada iyo Khamiirka, CFU/mL | ≤100 |
Heerka Isticmaalka (waxaa lagu xisaabiyaa waxyaabaha ku jira walxaha firfircoon)
≤30% (Raaci-raac); ≤2.5% (Laguma darin).
Xirmo
200KG/Durbaan; 1000KG/IBC.
Muddada Khafiska
Lama furin, 18 bilood laga bilaabo taariikhda la sameeyay marka si habboon loo kaydiyo.
Qoraalo ku saabsan kaydinta iyo maaraynta
Ku kaydi meel qalalan oo hawo fiican leh, iskana ilaali iftiinka qorraxda tooska ah. Ka ilaali roobka iyo qoyaanka. Weelka ku hay shaabad marka aan la isticmaalin. Ha ku kaydin aashito xooggan ama alkaline. Fadlan si taxaddar leh u maareyso si aad uga hortagto waxyeelada iyo daadashada, iska ilaali gacan ku haynta qallafsan, hoos u dhaca, dhaca, jiidista ama shoogga farsamada.
