BACKGROUND: The valorization of renewable agro‐industrial residues and their further utilization for production of polymers and polymer additives is a highly attractive alternative for replacement of oil‐based materials. RESULTS: Liquefied wood flour and rice bran derived esters were synthesized and evaluated as novel green plasticizers for polylactide (PLA). The liquefied wood flour ester (PWF) showed good miscibility with PLA and good plasticization efficiency as shown by differential scanning calorimetry (DSC) and tensile testing. Tensile strain at break increased from a few percent for pure PLA to over 100 and 300% for the materials containing 10 and 30 wt‐% of PWF. The addition of PWF accelerated the hydrolysis rate of PLA as shown by faster weight loss during aging in water and faster formation of water‐soluble lactic acid oligomers, which was shown by electrospray ionization mass spectrometry (ESI‐MS) analysis of the migrants. The liquefied rice bran based product (PRB) was not miscible with PLA and it did not improve the elongation at break of PLA. Rice bran is generally rich in arabinoxylans with only secondary less reactive alcohol groups. The larger number of un‐reacted hydroxyl‐groups in PRB was confirmed by Fourier transform infrared (FTIR) spectroscopy and could explain the immiscibility with PLA. CONCLUSIONS: The results demonstrate that the synthesized liquefied wood flour derived plasticizer could have great potential as a biobased polylactide plasticizer. © 2012 Society of Chemical Industry
Mechanical properties of tapioca starch-based films were tuned by different additives and additive combinations. The additives included plasticizers (glycerol, sorbitol, and citric acid), inorganic fillers (halloysite and kaolin), and agrowaste-based fillers (milled wood flour and rice bran). In addition, new biobased additives were prepared from wood flour and rice bran through liquefaction reaction. Through different additive combinations, starch-based materials with significant differences in tensile properties were designed. Addition of halloysite nanoclay resulted in materials with improved tensile strength at break and rather low strain at break. The effect of kaolin on tensile strength was highly dependent on the used plasticizer. However, in most combinations the addition of kaolin resulted in materials with intermediate tensile strength and strain at break values. The addition of milled wood flour and rice bran improved the tensile strength, while the addition of liquefied fillers especially liquefied rice bran increased the strain at break indicating that liquefied rice bran could have potential as a plasticizer for starch blends.
In composite science, desirable materials that are lighter but have the power and quality that can match or even exceed the material that has been there before. The purpose of this study was to investigate the effect of cellulose fiber addition from banana gedebok to tensile strength, compressive strength and damping of concrete composite sound. To achieve this objective, mixing of cellulose fibers with K-275 quality concrete mix with variation of 0% and 5% substitution in which the cellulose is varied in powder and wicker form. Delignification of lignin content from banana gedebok was done by soaking and drying method without any variation and yielding powder having cellulose content of 13,0388%, hemicellulose 18,2796% and lignin 0,6684%. This study produces concrete composites that have a tensile strength and a compressive strength lower than that of normal concrete. Normally reinforced concrete tensile strength value 94.5 kg / cm2, 71.4 kg / cm2 cellulose powder concrete and 90.3 kg / cm2 cellulose woven concrete. Normal concrete compressive strength value 334,22 kg / cm2, cellulose powder concrete 215,7 kg / cm2, and cellulose webbing concrete 157,98 kg / cm2. As for the power damping sound of cellulose webbing concrete has the highest damping power compared to other concrete with the absorbed sound intensity that is 52-68 dB
The objective of this study was analyzing the effect of the added pectin and microcrystalline cellulose (mcc) on the capsule shell quality. The method used in this study was by combining the pectin and microcrystalline cellulose composition on capsule shell manufacture. The formulation used to test the capsule shells was through 1 gram, 2 gram, 3 gram of pectin; 0 gram and 1.5 gram of microcrystalline cellulose; 1 gram of glycerol; and, 1 gram of carrageenan. The experiment tests used in this study were through the organoleptic test, the capsule weight test, the moisture test, the pH test, the dissolution time test, and the capsule-length test. The result of this study showed that the recommended formulation used to manufacture the hard capsule shells was through 3 gram pectin and 1.5 gram microcrystalline cellulose. The required temperature to heat the pectin and microcrystalline cellulose was at 90oC with 2.5-hour heating time. The characteristics of the manufactured capsule shells were that it had a turbid colour and irregular shape, the surface was not smooth and the disintegration time was 9 minutes and 21 seconds. Keywords: Capsule Shell, Microcrystalline Cellulose, Pectin, Variation, Testing
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