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For surfaces made of natural rubber, Nano Silica Coating coatings based on silica have been created. The coating was created by mixing a polychloroprene-type binder as a compatibilizer with a nanosilica dispersion.
The finished natural rubber gloves had this Nano Silica Coating added to their surface using dipping or spray coating techniques. The nanocoating exhibits a sliding angle of 7° and a water contact angle of over 150°.
Scanning electron microscopy and atomic force microscopy have been used to study the morphological characteristics of the coating, and Fourier transform infrared spectroscopy has been employed to comprehend the nature of the surface functional groups.
The use of both imaging methods revealed that the coating contained nanoscale particles. When compared to uncoated gloves, coated gloves showed comparable mechanical characteristics and much greater alcohol resistance.
The Global Nano Silica Coating market accounted for $XX Billion in 2022 and is anticipated to reach $XX Billion by 2030, registering a CAGR of XX% from 2023 to 2030.
Nano Silica Coating is still garnering attention for study since it has so many uses, including coating, catalyst precursor, nano-size filler, investment casting, semiconductor wafer polishing, and inorganic binder.
A glass substrate has been coated with a layer of Nano Silica Coating using the spray-coating technique. Two types of colloidal silica were created, namely the commercial Mastermet (0.06 mm) colloidal silica for polishing and the colloidal silica created by mixing nano-silica from Balai Besar Keramik (BKK) with silane hexamethyldisilazane (HMDS).
There were three different HMDS percent values: 10, 20, and 30%. A UV-Vis spectrophotometer was used to evaluate the transmittance samples, and the contact angle measurement was used to determine the samples’ hydrophobic characteristics. At 10%, a 94.9° water contact angle is attained.
‘Tommy Atkins’ mangoes were coated with films containing chitosan and Nano Silica Coating to see what impact it had on fruit metrics, a key quality indicator. After coating, the fruits were kept for 30 days at 13 1 °C and 90–95% RH, and then for 5 days, or the selling period, at 20 2 °C and 70–75% RH.
In comparison to the uncoated control samples, the results demonstrated that coating treatments considerably reduced fruit weight loss and decay % during storage.
In addition, compared to untreated control fruit, all coated treatments delayed skin degreening, decreased endogenous ethylene production, lowered respiration rate, and preserved the firmness. During storage, titratable acidity and vitamin C considerably decreased in all samples, however this decline was less pronounced.
