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ABS (Acrylonitrile Butadiene Styrene) resin ball-jointed dolls (BJDs) are known for their durability compared to their traditional, often more fragile, polyurethane counterparts. ABS is a thermoplastic polymer used in a wide range of applications due to its high resistance to physical impacts and chemical corrosions. Consequently, ABS resin BJDs are less prone to breakage from falls or impacts. However, they are not indestructible. Extreme force, deliberate crushing, or falling from significant heights can cause damage or breakage. Additionally, over time and with excessive friction, the joints may wear down, leading to loosening or potential breakage at these points. To minimize the risk of breakage, owners should handle dolls carefully, avoid dropping them, and store them in safe, stable positions.
The number of coats of epoxy needed for a tumbler generally ranges from 2 to 4. The initial coat is essential for creating a base, ensuring decals, glitter, or any underlying design is sealed in. Subsequent coats add thickness, durability, and a smooth, glossy finish. The exact number can depend on the epoxy brand, the desired thickness, and whether you're adding layers of design elements between coats. It's crucial to allow adequate curing time between each coat, typically 24 hours, to avoid issues like tackiness or uneven finishes. If using the tumbler for hot beverages, ensure the epoxy is FDA compliant for safety.
An emulsion is a mixture of two liquids that do not normally mix well together, typically oil and water. This mixture is achieved through the process of dispersion, where one phase, known as the dispersed phase, is broken down into tiny droplets and distributed throughout another phase, called the continuous phase. The dispersed phase refers to the liquid that is present in the form of small droplets (such as oil), while the continuous phase is the medium that contains these droplets (usually water). To stabilize an emulsion, a third component, an emulsifier, is often added. Emulsifiers help to reduce the surface tension between the two phases and prevent them from separating. Common examples of emulsions include mayonnaise, where oil is the dispersed phase and water the continuous phase, and milk, which contains fat droplets (dispersed phase) suspended in water (continuous phase).
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