<正>在125℃到200℃温度范围内,研究了十一种中国脂松香的粘度与温度关系。松香粘度是用高温毛细管粘度计测定的,然后用v=C下公式计算,式中v[厘斯]是脂松香粘度,C是仪器常数,下[秒]是时间。 将粘度数据和软化点以及温度关联获得计算这些数据的方程式。下面的方程式在125℃到200℃温度范围内能很好地符合松香的实验数据式中t_s[℃]是软化点,t[℃]是松香的温度,v[厘斯]是脂松香的粘度。应用此方程式可以根据松香的软化点和温度计算其粘度。

Viscosity-temperature relationships of eleven Chinese gum rosins were studied in the temperature range of 125℃-200℃. The viscosities were measured by means of the high temperature capillarytube viscometer, and were calculated fay the formula V =Cτ, where V (cs) is the viscosity of gum rosin; c is the constant of individual instrument, and τ(sec) is the time.The viscosity data were correlated with the softening point and the temperature in order to abtain a equation which can be used in calculating the viscosity data. The equation thus derived fits all experimental rosins with good agreement at the temperatures involved. The equation reads:where ts (℃) is the softening pOinT; t (℃) is the temperature at which the viscosity is desired; and v (cs) is the viscosity of gum rosin.With the softening point and its temperature, the viscosities of many rosins can be estimated by using the equation mentioned above,