Submitted to: International Journal of Polymeric Materials
Publication Type: Peer reviewed journal
Publication Acceptance Date: 4/16/2011
Publication Date: 4/27/2012
Citation: Jong, L. 2012. Mechanical properties of melt-processed polymer blend of amorphous corn flour composite filler and styrene-butadiene rubber. International Journal of Polymeric Materials. 61(6):448-465. Interpretive Summary: In order to improve sustainability, this research contributes to the development of agricultural renewable materials for industrial applications. To improve mechanical properties of polymers, amorphous corn flour was modified with rubber latex to form composite filler and melt-blended with additional rubber to form polymer composites. The developed polymer composites were found to be strong at higher elongation rates. Our effort contributes to the development of new markets for corn products and therefore will benefit corn producers. Our research will also have practical applications for technologists developing new environmentally friendly polymer composites.
Technical Abstract: The corn flour composite fillers were prepared by blending corn flour with rubber latex, dried, and cryogenically ground into powders, which were then melt-blended with rubber polymers in an internal mixer to form composites with enhanced mechanical properties. The composites prepared with melt-blending method were compared to that prepared with freeze-drying method. The composite fillers prepared with styrene-butadiene were compared to that made with carboxylated styrene-butadiene matrix. Dynamic effects showed that the corn flour composite fillers produced the composites with good tensile strength, elongation ratio, and toughness at 500 mm/min strain rate. Tear resistance of different composites was also studied.