Today, there is a growing interest in the production of synthetic polymers, which are widely used in the production of modern materials. Of particular interest is the manufacture of rubbers by emulsion polymerization. Rubber compounds and vulcanizates made on their basis have characteristics due to which they are actively used in various industrial sectors. The coagulation process in the production of emulsion polymers increases environmental stress. Sodium chloride used at some enterprises as a coagulating agent is consumed in large quantities - up to 200 kg / t of rubber, and increases environmental pollution. In the presented work, for the first time, the possibility of recycling the beer production residue - inactivated yeast, which is proposed to be used to reduce the aggregative stability of disperse systems, is considered. The introduction of yeast into the emulsion polymer isolation technology makes it possible to reduce the amount of sodium chloride in the waters discharged from the enterprise. The use of a system based on a protein coagulant contributes to the complete release of coagulum from latex at a consumption of inactivated yeast in the amount of 10-15 kg/t of rubber. The most effective results were obtained when yeast preliminarily acidified with sulfuric acid was used in this process, which led to the charging of the nitrogen atom of the protein component. It is noted that the best temperature regime for the process of coagulation of latex particles is 1-20 ℃. An increase in temperature to 60 ℃ leads to an increase in the consumption of coagulant up to 25 kg/t of rubber. The ratios of the consumption of sulfuric acid and acidified yeast have been optimized, allowing to obtain the most complete coagulation of the latex. It has been established that the rubbers isolated using food production waste meet the requirements for rubbers of the SKS-30ARK brand according to the main physical and mechanical indicators.

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