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Ramkumar, D. H.S.; Bhattacharya, Mrinal

doi:10.1023/a:1018577800034

Cited by 30 publications

(14 citation statements)

References 9 publications

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“…This kind of decrease in crystallite area and hence the mechanical properties is due to formation of bulky groups, which leads to an increase of amorphous content in the blends. Similar behaviors with starch/synthetic polymers are reported by Ramkumar et al25 However, the crystallite area increases after 30% of starch loading probably due to the phase separation between PEO and starch. This phase separation at higher dosage of starch may be due to the immiscible nature of blends.…”

Section: Resultssupporting

confidence: 86%

Structure property relations in polyethylene oxide/starch blended films using WAXS techniques

Jagadish

Raj

Parameswara

et al. 2012

J of Applied Polymer Sci

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A series of polyethylene oxide (PEO)/starch blends were prepared by extrusion and their films were prepared by compression molding. It was observed that the presence of characteristic peaks of PEO and starch at 845 and 1643.7 cm À1 , respectively, in FTIR spectra of PEO/starch blends favors the blending of PEO/starch. The physicomechanical and optical properties of PEO/starch-blended films were measured. The tensile strength of the blended films decreased, whereas the haze values increased with an enhanced starch concentration in PEO/starch blends. The results obtained were correlated with microstructural parameters such as, crystallite size and lattice strain determined using wide angle X-ray scattering (WAXS) data. The X-ray line profile analysis shows that the crystallite shape area is maximum in PEO and decreases with the addition of starch.

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Section: Resultssupporting

confidence: 86%

Structure property relations in polyethylene oxide/starch blended films using WAXS techniques

Jagadish

Raj

Parameswara

et al. 2012

J of Applied Polymer Sci

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“…The starch in the starch/rubber blends prepared by co‐coagulation did not show any crystalline peak. It is assumed that the starch dispersed at the molecular level in the rubber matrix and/or the fine gelatinized starch granules probably cause this result 12,13. In order to further make sure of the starch dispersion, we observed the tensile fracture surfaces of starch/rubber composites prepared by the two different methods by SEM.…”

Section: Resultsmentioning

confidence: 99%

Preparation, Structure, and Properties of Starch/Rubber Composites Prepared by Co‐Coagulating Rubber Latex and Starch Paste

Wang

et al. 2004

Macromol. Rapid Commun.

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“…The crystallinity level in the stored films made of the blend starch/polyethylene decreased in the first weeks but thereafter increased. This pattern is related to starch degradation with the concomitant increase in crystallinity of the synthetic polymer 33. Films prepared with the blend polypropylene/modified starch showed similar melting temperature and enthalpy in the control sample and in those buried in the soil for 20, 120, and 180 days 30.…”

Section: Resultsmentioning

confidence: 84%

Biodegradation of low‐density polyethylene‐banana starch films

Torres¹,

Zamudio‐Flores²,

Salgado-Delgado³

et al. 2008

J of Applied Polymer Sci

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Films were prepared by extrusion using acetylated and oxidized banana starches at different concentrations mixed with low-density polyethylene, and their biodegradation (buried in soil) at different storage times was studied. Morphological, thermal, and mechanical characteristics of the films after degradation were tested. Films made of acetylated banana starch degraded most rapidly and those prepared with oxidized starch had the slowest degradation time. The type of chemically modified starch plays an important role in degradation of film. Burying the films produced a decrease in degradation temperature at the longest storage time, and there was a longer interval in the films prepared with native banana starch, followed by those made of acetylated starch. The buried in soil films had a broad phase transition and, consequently, an increase in enthalpy. This is due to degradation of amorphous starch zones with an increase in the crystallinity. Electron scanning microscopy analysis revealed greater degradation at longer storage time and a more marked effect in the films made of modified banana starch. Mechanical properties of the films were affected by degradation, and these varied depending on the modified banana starch used. The use of biodegradable polymers such as chemically modified banana starch might be feasible for making films with a high rate of degradation. V V C

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Cited by 30 publications

References 9 publications

Structure property relations in polyethylene oxide/starch blended films using WAXS techniques

Structure property relations in polyethylene oxide/starch blended films using WAXS techniques

Preparation, Structure, and Properties of Starch/Rubber Composites Prepared by Co‐Coagulating Rubber Latex and Starch Paste

Biodegradation of low‐density polyethylene‐banana starch films

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