26 Years Factory SV-8890 Two-component Silicone Structural Glazing Sealant Supply to Florence
Short Description:
Description SV8890 is neutral curing, designed for glass, stone, marble, granite, aluminum curtain wall and glass daylighting roof and metal structural engineering structural adhesive seal designed silicone sealant structure, excellent bonding performance of structure and the weathering resistance, after artificial accelerated weathering test, various physical and chemical properties have no obvious change in the sealant. When using, SV8890 with dedicated two-component glue machine constructi...
With advanced technologies and facilities, strict quality control, reasonable price, superior service and close co-operation with customers, we are devoted to providing the best value for our customers for 26 Years Factory SV-8890 Two-component Silicone Structural Glazing Sealant Supply to Florence, If you have any comments about our company or products, please feel free to contact us, your coming mail will be highly appreciated.
Description
SV8890 is neutral curing, designed for glass, stone, marble, granite, aluminum curtain wall and glass daylighting roof and metal structural engineering structural adhesive seal designed silicone sealant structure, excellent bonding performance of structure and the weathering resistance, after artificial accelerated weathering test, various physical and chemical properties have no obvious change in the sealant. When using, SV8890 with dedicated two-component glue machine construction, two kinds of components in accordance with the provisions, mixing ratio after curing form elastomer.
Key Features
1. None sag
2. Adjustable working time
3. Excellent adhesion to most building substrates
4. High bonding strength and modulus
5.12.5%movement capability
6. Silicone durability
Basic Application
1.Glass, stone, marble, granite, aluminum curtain wall and glass daylighting roof and metal structural engineering structural adhesive seal;
2.Insulating Glass of the second seal
3.Many other building and industrial applications
Technical data sheet
| Test project | Unit | value |
| Flow, sagging or vertical flow | mm | 0 |
| Operating time | min | 20 |
| surface drying time（25℃，50%R.H.） | min | 40-60 |
| Durometer Hardness | Shore A | 20-60 |
| At 23 ℃ maximum tensile strength elongation | % | ≥100 |
| Tensile strength（23℃） | Mpa | 0.9 |
| Tensile strength（90℃） | Mpa | 0.68 |
| Tensile strength（-30℃） | Mpa | 0.68 |
| Tensile strength（flooding） | Mpa | 0.68 |
| Tensile strength（flooding – ultraviolet） | Mpa | 0.68 |
| Bond damage area | % | 5 |
| Thermal aging（thermal weight loss） | % | ≤5 |
| Thermal aging（crack） | No | |
| Thermal aging（efflorescence） | No |
Certification
GB 16776
Color
Component A(Base) – White, Component B(Catalyst)- Black
Package
1. Component A(Base): (190L), Component B(Catalyst) (18.5L)
2. Component A(Base):24.5kg (18L), Component B(Catalyst): 1.9kg (1.8L)
Shelf life
12 months
Note
If you want the TDS or MSDS or other details, please contact with our sales person.
Buy our MEAT COOKBOOK: https://amzn.to/1Bbpdde
Didn’t think frying bacon could get any better? We prove it can.
Here’s a simple way how to make bacon that’s crisp and tender instead of dry and crumbly. Make crispy bacon with no risk of overcooking. Bacon cooked in water? It works!
Place the bacon (in strips or cut into pieces) and just enough water to cover it in a skillet over high heat. When the water reaches a boil, lower the heat to medium. Once all of the water has simmered away, turn down the heat to medium-low and continue cooking until the bacon is crisp and well browned. When we tried this method, the meat plumped up as it cooked instead of shriveling, leaving the bacon pleasantly crisp yet moist, not tough or brittle.
The addition of water keeps the initial cooking temperature low and gentle, so the meat retains its moisture and stays tender. By the time the water reaches its boiling point (212 degrees), the bacon fat is almost completely rendered, so you’re also much less likely to burn the meat while waiting for the fat to cook off.
See this tip on Cook’s Illustrated: https://cooks.io/2lsVBVo
How to cure your own bacon at home: https://cooks.io/2lsWgpM
WATCH: Did you know you can cook steaks straight from the freezer? https://www.youtube.com/watch?v=uLWsEg1LmaE
WATCH: Genius tip on how to quickly defrost meat https://www.youtube.com/watch?v=4a2hQpj6Dxc
America’s Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.
Each week, the cast of America’s Test Kitchen brings the recipes, testings, and tastings from Cook’s Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.
https://www.americastestkitchen.com
More than 1.3 million home cooks rely on Cook’s Illustrated and Cook’s Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.
https://www.cooksillustrated.com
https://www.cookscountry.com
