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Article
Effect of Acetylation on the Mechanical and Thermal Properties of Soy Flour Elastomers
Journal of Renewable Materials
  • Kendra A. Allen, Iowa State University
  • Sarah Cady, Iowa State University
  • David Grewell, Iowa State University
Document Type
Article
Publication Version
Published Version
Publication Date
1-1-2017
DOI
10.7569/JRM.2017.634139
Abstract

Biobased fillers were utilized as components in soy-elastomer composites. Soy flour is lightweight, low cost, and high strength, which makes it an ideal alternative to petroleum-derived fillers. However, poor interfacial adhesion and low dispersion within the polymer matrix are limiting factors for composite performance. Soy flour chemically pretreated by acetylation was compounded with synthetic rubber elastomers. In general, soy flour (as received) concentration in the composite is proportional to the ultimate strength. However, soy-elastomer composites with acetylated filler performed similar to the neat elastomer. In addition, the pretreated composite's thermal stability increased and exhibited less phase seperation compared to the untreated composites.

Comments

This article is from Journal of Renewable Materials, Volume 5, Supplement 1, January 2017, pp. 124-126(3), https://doi.org/10.7569/JRM.2017.634139.

Access
Open
Creative Commons License
Creative Commons Attribution-Noncommercial-No Derivative Works 4.0
Copyright Owner
Kendra A. Allen et al.
Language
en
File Format
application/pdf
Citation Information
Kendra A. Allen, Sarah Cady and David Grewell. "Effect of Acetylation on the Mechanical and Thermal Properties of Soy Flour Elastomers" Journal of Renewable Materials Vol. 5 Iss. Supplement 1 (2017) p. 124 - 126
Available at: http://works.bepress.com/sdcady/11/