Factory wholesale SV-8800 Silicone Sealant for Insulating Glass to Czech republic Factories

Factory wholesale SV-8800 Silicone Sealant for Insulating Glass to Czech republic Factories
  • Factory wholesale SV-8800 Silicone Sealant for Insulating Glass to Czech republic FactoriesFactory wholesale SV-8800 Silicone Sealant for Insulating Glass to Czech republic Factories
  • Factory wholesale SV-8800 Silicone Sealant for Insulating Glass to Czech republic FactoriesFactory wholesale SV-8800 Silicone Sealant for Insulating Glass to Czech republic Factories
  • Factory wholesale SV-8800 Silicone Sealant for Insulating Glass to Czech republic FactoriesFactory wholesale SV-8800 Silicone Sealant for Insulating Glass to Czech republic Factories

Short Description:

Description SV-8800 is two components, high modulus; neutral curing silicone sealant specifically developed for assembly of high performance insulated glass units as secondary sealing material.   Where to use It is a two-component silicone that offers variable work life with high bonding strength to maintain the integrity of insulating glass unit, suits both commercial and residential IGU.   Key Features 1. High Modulus 2. UV resistance 3. Low vapor and gas transmission 4. Primerless adhesion...


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We are experienced manufacturer. Wining the majority of the crucial certifications of its market for Factory wholesale SV-8800 Silicone Sealant for Insulating Glass to Czech republic Factories, If you are interested in any of our products or would like to discuss a customized order, please feel free to contact us.


Description

SV-8800 is two components, high modulus; neutral curing silicone sealant specifically developed for assembly of high performance insulated glass units as secondary sealing material.

 

Where to use

It is a two-component silicone that offers variable work life with high bonding strength to maintain the integrity of insulating glass unit, suits both commercial and residential IGU.

 

Key Features

1. High Modulus

2. UV resistance

3. Low vapor and gas transmission

4. Primerless adhesion to coated glass

5. 100% compatible to SV-8890

 

Technical data sheet

Test standard Test project Unit value
Before curing——25℃,50%R.H.
GB13477 Specific gravity(After mixing)   1.33
GB13477 Operating time min 20-40
GB13477 surface drying time(25℃,50%R.H.) min 80-188
corrosivity     No
7 days after curing——25℃,50%R.H.
GB/T 531 Durometer Hardness Shore A 40
GB13477 The tensile modulus at 12.5% elongation Mpa 0.18
  The ultimate tensile strength Mpa 0.92
GB13477 Elongation limit (fracture) % 150

 

Certification

GB-24266-2009;

 

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.

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    Conventional wisdom holds that frozen steaks should be thawed before cooking, but we wondered if you can cook frozen meat straight from the freezer. Cook’s Illustrated Senior Editor Dan Souza explains our cooking experiments.

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    EXPERIMENT

    We cut a strip loin into eight steaks, cut each steak in half crosswise, put the pieces in vacuum-sealed bags, and froze them. We then thawed half of each steak in the refrigerator overnight and kept the other half frozen. Using our preferred method, we seared both sets of steaks in a hot skillet for 90 seconds per side and then transferred them to a 275-degree oven until they reached 125 degrees, or medium-rare. To track moisture loss, we weighed each steak before and after cooking.

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    A fully frozen steak is extremely cold, which prevents overcooking while the surface reaches the very high temperatures necessary for browning reactions. As for the difference in moisture loss, we know that when meat is cooked to temperatures higher than 140 degrees, its muscle fibers begin to squeeze out a significant amount of moisture. As its slightly thicker gray band indicated, the steak that had been thawed had more overcooking around the edge, so it made sense that it also had greater moisture loss.

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    Here’s what to do for the best frozen steaks: Freeze steaks, uncovered, overnight on a baking sheet (this dries them out to prevent excess splattering during cooking), then wrap them tightly in plastic wrap, place in a zipper-lock bag, and return to freezer. To ensure that the steaks brown evenly, add oil to the skillet until it measures 1/8 inch deep. And because frozen steaks will splatter more during searing, use a large skillet.

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