本文结合某惯性元件的技术要求，讨论了高纯氧化铝陶瓷的性能、制备工艺和表面改性技术。
Based on the specifications of a certain inertial element, the preparation craft and surface modification of high purity alumina ceramic were presented in detail.
用显微电泳法测定了氧化硅，氧化铝和磷酸锰改性的二氧化钛的电动电位。
Electrokinetic Potential of Titanium dioxide, modified with silicon dioxide, aluminium oxide and manganese phosphate, was determined by a microelectrophoretic method.
以环氧改性有机硅树脂为基体，氮化硅、氧化铝混合填料为导热粒子制备了导热绝缘涂料。
The thermal conductive coating was obtained with the epoxy modified silicone resin as matrix, and the mixture of silicone nitride and alumina as the heat conductive fillers.
聚丙烯；纳米氢氧化铝；红磷；表面改性；阻燃性；力学性能。
PP; nano-sized ATH; red phosphorus; surface modification; flame retardancy; mechanical property.
目的：探讨利用溶胶凝胶法进行纳米硅涂层表面改性对玻璃渗透氧化铝陶瓷粘结强度的影响。
Objective: Aim of this study was to evaluate the effect of silica coating with sol-gel process on bonding strength between glass infiltrated alumina ceramic and resin luting cement.
从改性工艺、改性剂种类及用量、改性时间、改性温度等方面对细白氢氧化铝进行了表面改性技术研究。
The article studies surface modification of fine-white aluminium hydroxide in terms of modification process, type and dosage of modifier, modifying time and temperature.
介绍了纳米氢氧化铝的表面改性过程及多种因素的影响。
The process of surface modification of ATH and various factors effecting the process were described.
应用表面改性剂进行了氢氧化铝表面改性研究，采用了比表面积测定、红外光谱分析等测试方法对改性效果进行评价，确定了最佳改性条件。
The surface modification results were analysed by the methods of the specific surface area measurement and infra red absorption spectroscopy, and the best conditions for modification were obtained.
为改善氢氧化铝阻燃剂与聚合物材料之间结合力差的现状，必须对其进行表面改性。
Flame retardant of aluminium trihydrate must be modified to improve the compatibility with non-polar polymer.
本文用改性淀粉原位凝胶注模成型技术制备了具有较高强度和均匀性良好的氧化铝陶瓷坯体。
To achieve in-situ consolidation forming of Al_2O_3 ceramics, the gel network formed by swelling and gelatinization of the modified starch when heated was used in this study.
本文用改性淀粉原位凝胶注模成型技术制备了具有较高强度和均匀性良好的氧化铝陶瓷坯体。
To achieve in-situ consolidation forming of Al_2O_3 ceramics, the gel network formed by swelling and gelatinization of the modified starch when heated was used in this study.
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