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首页> 外文期刊>Journal of Composite Materials >Epoxidized natural rubber toughened polylactic acid/talc composites: Mechanical, thermal, and morphological properties
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Epoxidized natural rubber toughened polylactic acid/talc composites: Mechanical, thermal, and morphological properties

机译:环氧天然橡胶增韧聚乳酸/滑石粉复合材料:机械,热学和形态学性能

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摘要

The aim of present study is to develop a toughened polylactic acid/talc composite. Talc and epoxidized natural rubber (ENR-50) were compounded with polylactic acid using counter-rotating twin-screw extruder followed by preparation of samples through injection molding. The effect of silane-treated talc and epoxidized natural rubber on mechanical, thermal, and morphological properties of polylactic acid was investigated. The Young0s and flexural modulus of polylactic acid improved while the impact strength values dropped with increasing talc content (20–30 wt%) indicating that talc increased the stiffness of polylactic acid with a sacrifice in toughness. Subsequently, the blending of epoxidized natural rubber (20 wt%) to polylactic acid/talc (30 wt%) revealed that the impact strength of polylactic acid/talc composites improved 448% with considerable drop in Young’s and flexural modulus. Polylactic acid/talc/epoxidized natural rubber composite contains 60% polylactic acid, 30 wt% talc, and 10 wt% ENR display optimum stiffness and impact strength. Scanning electron micrographs demonstrates that talc agglomerates at higher loadings. Thermogravimetric anlaysis indicated that thermal stability of polylactic acid/talc composite was reduced by the addition of epoxidized natural rubber due to increasing talc agglomeration.
机译:本研究的目的是开发增韧的聚乳酸/滑石复合材料。使用反向旋转双螺杆挤出机将滑石粉和环氧化天然橡胶(ENR-50)与聚乳酸混合,然后通过注塑成型制备样品。研究了硅烷处理的滑石粉和环氧化天然橡胶对聚乳酸的机械,热学和形态学性能的影响。随着滑石含量(20-30 wt%)的增加,聚乳酸的杨氏值和挠曲模量得到改善,而冲击强度值下降,这表明滑石增加了聚乳酸的硬度,而牺牲了韧性。随后,将环氧化天然橡胶(20 wt%)与聚乳酸/滑石粉(30 wt%)掺混,发现聚乳酸/滑石复合材料的冲击强度提高了488%,并且杨氏和挠曲模量大大降低。聚乳酸/滑石粉/环氧化天然橡胶复合材料包含60%的聚乳酸,30 wt%的滑石粉和10 wt%的ENR,显示出最佳的刚度和冲击强度。扫描电子显微照片表明,滑石在较高的负载下会聚结。热重分析表明,由于滑石附聚的增加,通过添加环氧化天然橡胶降低了聚乳酸/滑石复合材料的热稳定性。

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