Modified wheat flour–natural rubber blends. II

摘要

AbstractEffect of cyanoethylation of starch on the properties of starch xanthide–NR vulcanizates has been studied. Significant improvements in compounding, tensile modulus, tensile strength, and retention of wet strength of the vulcanizates have been recorded. Equilibrium swelling of vulcanizates by water is also greatly suppressed. The role of cyanoethylation of starch in imparting such specific effects has been analyzed in the light of the polarity of the cyanoethyl group and its effect in lowering the critical yield stress of the modified starch for efficient dispersive mixing in NR matri