Location: Plant Polymer ResearchTitle: Effect of strain rate on mechanical properties of melt-processed soy flour composite filler and styrene-butadiene blends) Author
Submitted to: Proceedings of American Chemical Society National Meeting
Publication Type: Proceedings
Publication Acceptance Date: 12/17/2010
Publication Date: 3/31/2011
Citation: Jong, L. 2011. Effect of strain rate on mechanical properties of melt-processed soy flour composite filler and styrene-butadiene blends. Proceedings of American Chemical Society National Meeting, Division of Polymeric Materials: Science and Engineering. paper no. 382. Interpretive Summary:
Technical Abstract: Polymer composites were prepared by melt-mixing polymer and soy flour composite fillers in an internal mixer. Soy flour composite fillers were prepared by blending aqueous dispersion of soy flour with styrene-butadiene rubber latex, dried, and cryogenically ground into powders. Upon crosslinking, the heterophase composite filler was integrated into rubber polymers and exhibited enhanced mechanical properties. The composites reinforced by the composite fillers prepared with different polymer matrices showed that the composite filler made of carboxylated styrene-butadiene instead of styrene-butadiene matrix produced composites with greater tensile strength and Young’s modulus, comparable toughness, and smaller elongation ratio. Effect of strain rate on the composite properties showed that the soy flour composite fillers produced composites with greater tensile strength, elongation ratio, Young’s modulus, and toughness than carbon black composites at a strain rate of 500 mm/min.