I. Company profile
Tiancheng Chemical Co., Ltd. is a
collectivized high-tech multi-function fine chemical enterprise, integrated
with science, industry, trade and research, which is mainly engaged in paper
chemicals, Water Treatment Chemicals, rubber and plastic chemicals,
agricultural pharmaceutical intermediates, basic chemical materials, food
additives, detergent additives and electronic chemicals.
II. Technical indicators:
Appearance
Colorless and transparent liquid
Content
60%
pH value
4-5.5
Viscosity (25℃),
mPa·s
≤20
III. Application fields:
1. In the filed of cosmetics, detergents, wool
detergents: With the continuous improvement of people`s living standards, the
demand for cosmetics, washing products and cleaning products is continuously
increasing. As a monomer, the surfactant is applied to many fields, but also
use with non-ion preparations jointly, with the function of penetration,
humidification, washing and electrostatic elimination, providing help and
support for improvement of people`s life and quality of life.
2. In the field of electronic chemicals: the surfactant
can be used in cleaning preparations of the electronic products, with the
function of washing and electrostatic elimination.
IV. Notes:
1. Storage condition: This product is stored in a cool
and dry place (5-30 ℃) to prevent open-air exposure and freezing.
2. If the product storage temperature is below -15 ℃,
there will be crystalline polamer. Before using, please heat and stir evenly,
not affecting the product quality.
3. The product is slightly acidic. If it is
accidentally into the eyes, please wash with water immediately.
V. Packing specification
250 kg plastic drum; IBC tons of barrel;
Flexitank.
Surface Active Agent Tc-1000,Surface Active Agent,Surface Active Agent For Electronic Chemicals Shandong Tiancheng Chemical Co., Ltd. , https://www.tianchengchemical.com
The first step is to pre-clean the milking machine before milking. The specific operation is: Add bactericide in clean water (the amount of bactericide is 300 times dilution, 0.3 kilos of bactericide add 90 kilos of water), start the milking machine as rinsing operation, and all the water in the machine should be drained after rinsing. Clear to enter milking. The water in the pipeline can be drained and the air mixer can be used for 6-8 minutes. If this time is too long, you can insert a sponge column that has been sterilized and push the water out of the pipe. This takes about 1-2 minutes to pump all the water out of the pipe back, and then the control switch of the milk pump. Hit the manual, manually open the pump by force, and pump all the water in the milk tank. After confirming that the machine is completely dry, it can be transferred to a normal milking state. Step 2: Before squeezing the milk, squeeze each nipple by hand and squeeze 2-3 milks. Make sure there is no abnormality in the quality of the milk before you can set up the cup and perform normal milking. The first 2 to 3 milks squeezed out by hand cannot be mixed into normal fresh milk, because these milks are stored in the mammary glands of breasts for a long time and have been contaminated by the outside world. The number of bacteria contained is very high. Therefore, first squeeze out the first 2-3 milk, first, to observe whether the milk is normal, whether there is mastitis. The second is to effectively reduce the number of bacteria in milk. The first 2-3 hands squeezed out of the milk, do not directly push it to the ground, and use a small black plastic bucket and concentrate it. Step 3: After confirming that there is no abnormality in milk quality, clean the breasts and nipples with water added with a sterilizing agent, clean them with a towel, and then immediately start the milking with a cup (the time from wiping the breasts to the cups should be In 45 seconds). In this step, it is best to have a cow with a towel, which can effectively prevent cross-infection of breast diseases. After milking, all towels will be disinfected and cleaned, and will be reused for the next milking. In addition, when cleaning the breasts with a towel, the breasts should be massaged at the same time to make the breasts hardly swell and the cows are highly stimulated. This is an effective method for increasing the yield of the cows. Step 4: Correctly unloading milk The milker should observe that the milk in the udder should be taken off immediately after being emptied of milk. It should not be too long to suck the teat, nor can it be squeezed by hand or other heavy objects. When removing the cup, first close the vacuum switch at the bottom of the teat and wait until the vacuum in the teat is lowered to hold the milking cup group by hand. The entire cupping process cannot allow the teat cup to contact the bottom surface. This reduces the cup and the ground. Scratches, increase the life of the cup, and second, reduce the contamination of the cup. After the cup is removed, the teat is soaked with the "Mi Bao Bao" diluent. "Rui Bao" has the effects of sterilizing, blocking the mammary gland, and preventing freezing and cracking. It has a significant effect on reducing the incidence of mastitis. Step 5: After the milking is completed, the milking machine should be carefully cleaned. The specific operation steps are as follows: 1. Immediately after milking, immediately transfer to the washing procedure. There can be no interval between the milking operation and the washing operation. Otherwise, if the time delays, the milk will dry up inside the milk tube. It is very difficult to clean the milk again. 2. The milking cup group (ie, the teat cup, milk teat, milk tube, and trachea assembly) should be flushed with clean water before putting it into the washing tank. 3. Rinse the inside of the milking machine with clean water and drain it completely. If the water temperature in winter is too low, hot water should be properly added, ie rinse with warm water, otherwise the water temperature is too cold will coagulate the fat of the residual milk, affecting the normal work of the equipment. 4. After the clean water flushing is completed, add about 100 kg of hot water at 70oC-80oC into the cleaning tank, and then add 0.5% liquid cleaning agent to carry out the cycle cleaning. (The company also has a powder cleaning agent.) The transportation cost and usage cost of the powder will be If it is lower, it will be more suitable for promotion and use in Jinhua area.) Note: Use alkaline cleaners for three days, use acidic cleaners one day, and use them in turn. When the circulating cleaning water temperature drops below 40oC, the cleaning fluid can be discharged. In winter, the water temperature drops too fast, and the temperature of the water can be appropriately increased. The general cycle cleaning time must be more than 6 minutes, and then all the cleaning fluid discharge. 5. Rinse the milking machine with clean water and drain all the water. Step 6: The milk should be cooled down to about 4oC as quickly as possible. When the milk is stored at 4oC, it must be stirred and stirred about every 15 minutes. This will not cause milk fat separation and affect the quality of the milk. (Automatic cleaning has been set up). The above procedure must be carefully performed at each milking, and lack of any step will increase the number of milk bacteria. Therefore, from the farmer of the dairy farm to the operator of the milking machine, it must be highly valued. Only seriously and strictly following the milking procedure can ensure that the number of bacteria in the milk is less than 200,000. Otherwise, the mechanization will be completely lost. The meaning of milking. Finally, we must emphasize that we must keep in mind the three major elements of milking machine cleaning: First, the water temperature should be high enough; Second, the cycle time should be long enough; Third, with a good professional cleaning agent. At the time of milking, the milker must be dedicated to milking and must not do other work during the milking period.