Thermal stability and mechanical properties of modified starch/NR composite
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AbstractThe starch/natural rubber composite was prepared by blending the modified starch by esterification with natural rubber latex. The modified starch particles are homogenously distributed throughout the natural rubber (NR) matrix. In comparison with the host NR, the thermal stability of composite is significantly improved. The thermal degradation temperatures (T) and reaction activation energy (E) of composite are higher than those of the pure NR. The hardness, stress at 500%, tensile strength, permanent deformation and tear strength of composite increase linearly with the increment of dosage of modified starch.
2014 ◽
Vol 941-944
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pp. 294-300
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2021 ◽
Vol 32
(4)
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2018 ◽
Vol 173
(5-6)
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pp. 427-434
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2018 ◽
Vol 1082
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pp. 012011
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2012 ◽
Vol 581-582
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pp. 663-667
2009 ◽
Vol 48
(7)
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pp. 696-700
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