Chemical Treatment of Rice Husk with Acetic Acid substitute for MAPE Compatibilizer in Rice Husk/High Density Poly Ethylene Composites
In this study, chemical treatments of rice husk flour on physical and mechanical properties of rice husk flour / high density polyethylene composites were studied. Rice husk was milled and its flour through the sieve of 60 meshes was selected for using. Initially, dried rice husk flour was subjected...
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| Formato: | article |
| Lenguaje: | FA |
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Regional Information Center for Science and Technology (RICeST)
2015
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/4b7b7b4dde2f4e998c9fa4dddb68966b |
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| Sumario: | In this study, chemical treatments of rice husk flour on physical and mechanical properties of rice husk flour / high density polyethylene composites were studied. Rice husk was milled and its flour through the sieve of 60 meshes was selected for using. Initially, dried rice husk flour was subjected to chemical treatment with acetic acid and then, was mixed with powder of high density polyethylene at weight ratio of 60% filler loading in an internal mixer. After milling of mixed matreials, samples of composites were made by injection moulding method. Physical and mechanical properties of treated rice husk flour / high density polyethylene composites were compared to untreated composite and a composite including a PE-g-MA coupling agant (MAPE) that were produced in the same method. Dynamic Mechanical-Thermal Analyze (DMTA) of specimens in the temperature range of -50 to +150 ◦C were taken and storage modulus and loss modulus were measured. FT-IR spectra of chemical treatments of rice flour husks were also investigated to what extent changes in the functional groups being studied. Results of FT-IR indicated that the chemical treatment of rice husk led to a change of OH group absorbance on 3436 cm-1 and a peak in the region of 1741 cm-1 related to functional group of C=O. Results of tests also indicated that all of properties in composites including of treated rice husk flour with acetic acid were improved. |
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