scholarly journals Effect of cellulose nanocrystals from corn cob with dispersion agent polyvinyl pyrrolidone in natural rubber latex film after aging treatment

Author(s):  
H Harahap ◽  
M Ridha ◽  
Halimatuddahliana ◽  
Taslim ◽  
Iriany
2016 ◽  
Vol 5 (2) ◽  
pp. 27-31
Author(s):  
Marfuah Lubis ◽  
Nuim Hayat ◽  
Hamidah Harahap

Nanocrystalline cellulose is nano sized filler with high crystallinity and obtanained by hydrolysis of alpha cellulose from sugarcane bagasse. Tensile test of natural rubber latex film filled nanocrystalline cellulose and alkanolamide as compatibilizer after aging treatment have been done. Natural rubber latex films were prepared by coagulant dipping method and followed by vulcanization process at temperature 100 oC and 20 minutes. Aging treatment of natural rubber latex films have done at temperature 70 oC for 24 hours. Tensile test result of natural rubber latex filled nanocrystalline cellulose showed the tensile strength value of aged natural rubber latex film were lower than unaged one. However, tensile strength value of aged natural rubber latex film filled nanocrystalline cellulose modified alkanolamide were higher than unaged film.


2013 ◽  
Vol 2013 ◽  
pp. 1-8
Author(s):  
Kazi Md Zakir Hossain ◽  
Nashid Sharif ◽  
N. C. Dafader ◽  
M. E. Haque ◽  
A. M. Sarwaruddin Chowdhury

A range of radiation vulcanised natural rubber latex (RVNRL) films were prepared using various concentrations of aqueous extracts of mature Diospyros peregrina fruit, which acted as a cross-linking agent. The surface of the RVNRL films exhibited an aggregated morphology of the rubber hydrocarbon with increasing roughness due to increasing fruit extract contents in the latex. An improvement in tensile strength, tensile modulus, and storage modulus of RVNRL films was observed with the addition of fruit extracts compared to the control film due to their cross-linking effect. The glass transition (Tg) temperature of all the RVNRL films was found to be at around −61.5°C. The films were also observed to be thermally stable up to 325°C, while the maximum decomposition temperature appeared at around 375°C. The incorporation of fruit extracts further revealed a significant influence on increasing the crystallinity, gel content, and physical cross-link density of the RVNRL films.


2019 ◽  
Vol 53 (3-4) ◽  
pp. 263-270
Author(s):  
AISWARYA R. NAIR ◽  
◽  
SREEDHA SAMBHUDEVAN ◽  
BALAKRISHNAN SHANKAR ◽  
◽  
...  

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