General Compounding

Moneypenny, H. G.; Menting, Karl‐Hans; Gragg, F Michael

doi:10.1201/9781420030464.ch8

Cited by 5 publications

(13 citation statements)

References 13 publications

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“…The rate and extent of incorporation are determined by their chemical structures, T g and melting temperatures (T m ). [17] The molecular size of monosaccharides is smaller than that of disaccharides. Moreover, T g and T m of monosaccharides (glucose: T g = 31 C, T m = 146 C and fructose: T g = 26 C, T m = 102 C) are lower than those of disaccharides (sucrose: T g 62 C, T m = 186 C and maltose: T g = 87 C, T m = 165 C).…”

Section: Resultsmentioning

confidence: 99%

“…Peptizing agents can give an effective decrease in viscosity of NR by way of oxidative chain scission during the mastication period. [15,17] On the other hand, these agents can also increase the fraction of very-low-molecular-weight rubber, resulting in a detrimental effect on the dynamic heat buildup and tan δ increase when processing NR. [17] Our previous work demonstrated the lubricating effect of sugar (i.e., glucose) on the viscosity of purified NR.…”

Section: Introductionmentioning

confidence: 99%

“…[15,17] On the other hand, these agents can also increase the fraction of very-low-molecular-weight rubber, resulting in a detrimental effect on the dynamic heat buildup and tan δ increase when processing NR. [17] Our previous work demonstrated the lubricating effect of sugar (i.e., glucose) on the viscosity of purified NR. [18] However, a study of other sugars on the viscosity of regular NR containing non-rubber constituents cannot be neglected.…”

Section: Introductionmentioning

confidence: 99%

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Reducing and stabilizing the viscosity of natural rubber by using sugars: Interference of the Maillard reaction between proteins and sugars

Nimpaiboon

Sriring

Sakdapipanich

2020

J of Applied Polymer Sci

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This work is an extension of previous work elucidating the reduction and stabilization of solid natural rubber (NR) viscosity by using sugars. Various amounts of glucose, fructose, sucrose, and maltose were incorporated into fresh NR (FNR), deproteinized NR (DPNR), and synthetic polyisoprene (IR) latexes. The results revealed that all sugars cannot decrease the Mooney viscosity of FNR, while only monosaccharides, that is, glucose and fructose, can significantly decrease the Mooney viscosity of both DPNR and IR by way of a lubrication mechanism. The proteins in FNR can diminish the capability of glucose and fructose to decrease the Mooney viscosity. Furthermore, glucose was found to reduce the occurrence of storage hardening in DPNR by interacting with polar groups of phospholipids at the rubber chain ends. Measurements of browning intensity as well as analysis of Maillard reaction products together with the NR protein–glucose model compound were utilized to confirm that the reduction and stabilization of the viscosity of NR using monosaccharides were interfered by the Maillard reaction between the proteins in NR and the monosaccharides.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Reducing and stabilizing the viscosity of natural rubber by using sugars: Interference of the Maillard reaction between proteins and sugars

Nimpaiboon

Sriring

Sakdapipanich

2020

J of Applied Polymer Sci

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“…O óxido de zinco (ZnO) é o ativador inorgânico mais amplamente usado (óxido de chumbo e óxido de magnésio são também empregados, porém em menor escala). Em muitas composições, hoje em dia, o ácido esteárico (CH3(CH2)16COOH) é utilizado em conjunto com o ZnO (DICK, 2001;MONEYPENNY et al, 2004 A cera de abelha, produzida por abelhas africanizadas (poli-híbridos do cruzamento da abelha africana Apis mellifera scutellata com a abelha europeia Apis mellifera caucásica), foi obtida mediante doação do Sítio Pé da Serra, localizado em São Pedro da Aldeia, Rio de Janeiro, RJ. De acordo com informações do apicultor, a cera foi derretida em uma panela, coada em peneira para retirada de impurezas e conformada em uma vasilha não tendo sido retirada a própolis.…”

Section: Materiaisunclassified

“…Diversas classes de substâncias podem ter mais de uma aplicação. A ASTM D5899, publicada em 1996, por exemplo, dá 18 diferentes classificações funcionais para os ingredientes de uma composição de borracha (DICK, 2001;MONEYPENNY et al, 2004;MARINHO, 2005).…”

Section: Introductionunclassified

Influência Dos Óleos Vegetais E Da Cera De Abelha Sobre a Vulcanização Do Copolímero De Estireno-Butadieno (Sbr)

Costa

Ramos²,

Sirqueira

2017

JCEC

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RESUMO: Nesta investigação, o ácido esteárico presente em composições da borracha de estireno-butadieno (SBR) foi substituído por óleos vegetais (amendoim, coco ou linhaça) INTRODUÇÃOA vulcanização é a tecnologia chave de uma vasta indústria que produz artefatos variados em borracha. Porém, a preparação de um produto comercial específico através da vulcanização de um elastômero requer a seleção de matérias-primas básicas e a obtenção de uma formulação ou composição. A arte e a ciência da seleção de vários ingredientes para uma formulação, assim como a definição da quantidade de cada ingrediente, permite o

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Ranking Plasticizers for Polymers with Atomistic Simulations: PVT, Mechanical Properties, and the Role of Hydrogen Bonding in Thermoplastic Starch

Özeren

Guivier

Olsson

et al. 2020

ACS Appl. Polym. Mater.

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Virgin biopolymers are often brittle and therefore need the addition of plasticizers to obtain the required mechanical properties for practical applications, for example, in bags and disposable kitchen items. In this article, based on a combined experimental and modeling approach, it is shown that it is possible to rank molecules with respect to their plasticization efficiency (depression in glass transition temperature with PVT data and reduced stiffness and strength) by using molecular dynamics simulations. Starch was used as the polymeric matrix material due to its promising potential as a sustainable, eco-friendly, biobased replacement for fossil-based plastics. Three polyols (glycerol, sorbitol, and xylitol), two ethanolamines (tri-and diethanolamine), and glucose were investigated. The results indicate that molecular simulations can be used to find the optimal plasticizer among a set of candidates or to design/identify better plasticizers in a complex polymer system. Glycerol was the most efficient of the six plasticizers, explained by it forming the least amount of hydrogen bonds, having the shortest hydrogen bond lifetimes and low molecular rigidity. Hence, not only was it possible to rank plasticizers, the ranking results could also be explained by the simulations.

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General Compounding

Cited by 5 publications

References 13 publications

Reducing and stabilizing the viscosity of natural rubber by using sugars: Interference of the Maillard reaction between proteins and sugars

Reducing and stabilizing the viscosity of natural rubber by using sugars: Interference of the Maillard reaction between proteins and sugars

Influência Dos Óleos Vegetais E Da Cera De Abelha Sobre a Vulcanização Do Copolímero De Estireno-Butadieno (Sbr)

Ranking Plasticizers for Polymers with Atomistic Simulations: PVT, Mechanical Properties, and the Role of Hydrogen Bonding in Thermoplastic Starch

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