Effect of filler on the total protein content and mechanical properties of natural rubber latex films at different filler loadings

2020 ◽  
Vol 23 (3) ◽  
pp. 217-225
Author(s):  
A. R. Ruhida ◽  
A. Hassan ◽  
S. Shamheza
Keyword(s):  
Mechanical Properties ◽  
Natural Rubber ◽  
Protein Content ◽  
Total Protein ◽  
Natural Rubber Latex ◽  
Total Protein Content ◽  
Latex Films ◽  
Rubber Latex

BIO-CACO3 FROM RAW EGGSHELL AS ADDITIVE IN NATURAL RUBBER LATEX GLOVE FILMS

2019 ◽  
Vol 92 (3) ◽  
pp. 558-577
Author(s):  
Nuchnapa Tangboriboon ◽  
Rujika Takkire ◽  
Watchara Sangwan ◽  
Sairung Changkhamchom ◽  
Anuvat Sirivat
Keyword(s):  
Mechanical Properties ◽  
Tensile Strength ◽  
Natural Rubber ◽  
Protein Content ◽  
Natural Rubber Latex ◽  
Film Surface ◽  
Rubber Latex ◽  
Elongation At Break ◽  
Latex Glove ◽  
Low Protein

ABSTRACT Raw hen eggshell powder, a calcium carbonate source, was used as a biofiller in the natural rubber latex compound and latex glove film formation via dipping process. The powder was anticipated to improve the physical (smoothness and thickness of film) and mechanical properties (tensile strength and elongation at break) of latex film and to reduce the extractable protein content on film surface. Eggshell powder ground by a rapid mill was fine particles of approximately 37.48 μm in diameter, suitable for homogeneous and compatible addition into the natural rubber latex compound. Dipping hand mold into the natural rubber latex compound with 50 wt% eggshell added was the best formula to obtain a smooth, clear, thin film surface, with the tensile strength of 23.24 ± 0.745 MPa and the highest elongation at break of 723.99 ± 14.60%, along with a low protein content, a dense film without water leakage, and with a good contact angle. The natural rubber latex glove film possessed good physical-mechanical properties and a low protein content as the results of the raw eggshell powder added as a biofiller.

Reinforcement of Natural Rubber Latex Film by Starch Nanocrystal

2014 ◽  
Vol 543-547 ◽  
pp. 3886-3891 ◽  
Author(s):  
Yang Jian Shu Gao ◽  
Sen Zhao ◽  
Shuang Quan Liao ◽  
Lin Fang ◽  
Zhi Fen Wang ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Natural Rubber ◽  
Acid Hydrolysis ◽  
Mechanical Stability ◽  
Natural Rubber Latex ◽  
Crosslinking Density ◽  
Latex Film ◽  
Latex Films ◽  
Rubber Latex ◽  
Starch Nanocrystals

Starch nanocrystals obtained from acid hydrolysis, and the starch/natural rubber latex film was prepared by blending the starch nanocrystals with natural rubber latex. The latex properties such as viscosity and mechanical stability, water and toluene uptake, crosslinking density and mechanical properties of the latex films were investigated. The results showed that the mechanical stability of natural rubber latex reinforced by starch nanocrystals increased, but the change of viscosity was not obvious. By adding starch nanocrystals in natural rubber latex, the swelling by toluene decreases and the swelling by water increased. The mechanical properties and crosslinking density of films were enhanced with the increase of starch loading.

scholarly journals Knotty Tear Phenomena and Effect of Maturation Time on Knotty Tear in Filled Natural Rubber Latex Films

2019 ◽  
Vol 8 (4) ◽  
pp. 7013-7017
Keyword(s):  
Natural Rubber ◽  
Protein Content ◽  
Natural Rubber Latex ◽  
Latex Films ◽  
Rubber Latex ◽  
Maturation Time ◽  
Tearing Energy

Knotty tearing is a phenomena normally observed in reinforced black-filled natural rubber (NR) vulcanizate but not in gum NR vulcanizate. Unfortunately the underlying cause of knotty tear is still not fully understood and need to be unraveled. Many factors contribute to knotty tear behavior which include suppression of strain-induce crystallization, protein content of latex, vulcanization temperature and pre-vulcanization and post-vulcanization of latex. In this study, we concentrate on varying the maturation time during compounding process in filled NR latex (NRL) to study knotty tear behavior. The maturation time were varied in the range (0 – 72) hrs; and the tear deviation were measured to determine the extent of knotty tear phenomena. It was found that at the optimum maturation time of 24 hrs samples show highest tearing energy and show knotty tear phenomena with the least angle of tear deviation

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