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.
The starch xanthate/natural rubber (SX/NR) composite was prepared by directly mixing and co-coagulating NR latex and the modified starch paste with carbon bisulfide. The vulcanization kinetics of NR and SX/NR composite were investigated by using a rubber process analysis (RPA). The mechanism of SX/NR composite vulcanization was similar to that of pure NR. The values t0and tdisof XS/NR composite were shorter than that of NR, and the activation energy E1for the induction period was smaller. The activation energies E2and E3for the curing period were smaller than that of NR.
The characterization of the aging behavior of raw natural rubber (NR) coagulated by microorganisms (NR-m) was performed on a rubber processing analyzer (RPA) by tests of frequency sweep, strain sweep and stress relaxation, respectively. With the prolongation of the aging time, the storage modulus (G'), storage torque (S'), complex viscosity (η*) and stress relaxation time of raw NR-m decreased while the damping factor (tanδ) were increased. As the oscillation frequency was increasing, the G' rose gradually but the tanδ decreased. The η*diminished over the whole range of frequency shear rate (γƒ) values. Its change remained all almost the same at low strain shear rate (γs) but began to decrease sharply when the rate reached a higher value. The S' soared up in the region of less than 10°, but began to slow down after that point.
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