This study paves to way to investigate the fundamental
characteristics including the crystalline melting temperature, percent crystallinity,
crystal structure, unit cell parameters, crystal size, mechanical behaviour,
ultimate strength, Modulus and impact strength in the IPP based composites
formed by blending of IPP with the varying content levels (5, 10, 15, 20 and
30%) of ulexites having different particle sizes (45 and 75µm). The
characterizations of the prepared IPP
based composites containing ulexite were performed by means of conventional
measurement methods such as Differential Scanning Calorimeter (DSC), X-ray
diffractions and several mechanical tests. The obtained results depicted that
the content and particle size of boron mineral presenting in IPP based
composites had significant effects on the crucial properties of IPP. Namely,
the crystalline melting temperature of IPP increased initially (165.46°C to
168.54°C) when adding 5% of 45µm ulexite into IPP and then, dramatic decrease
was observed with the content increment. The addition of 75µm ulexite into to
IPP matrix led to consistent decreasing of crystalline melting temperatures of
IPP domains. Furthermore, a and b unit cell dimensions of monoclinic
structures initially showed the expansions, but then contracted consistently
with the increasing of ulexite content. The serious decrement in c unit cell
parameter was observed with the increasing of ulexite content for the both
particle sizes.Moreover, the remarkable reinforcements were achieved in the
ultimate strengths, Young's Modulus and impact strength of the IPP based
composites. The maximum improvements in mechanical properties were obtained
with the composites containing 5% of 45µm ulexite and mainly 15% of 75µm
ulexite. These developments presumably were caused from advance in the
alignments and orientations of the IPP chains in the matrix due to presence of
ulexite particles.
ulexite boron mineral size effect IPP based composites thermal properties unit cell parameters mechanical reinforcement
Bolu Abant Izzet Baysal University
This work was supported by department of chemistry at Bolu Abant Izzet Baysal University (BAIBU). Furthermore, the authors especially thanks to chemistry department of Middle East Technical University and Innovative Food Technologies Development Application and Research Center (YENIGIDAM) for valuable supports.
Birincil Dil | İngilizce |
---|---|
Konular | Malzeme Üretim Teknolojileri |
Bölüm | Araştırma Makalesi |
Yazarlar | |
Yayımlanma Tarihi | 1 Şubat 2020 |
Gönderilme Tarihi | 5 Ekim 2019 |
Kabul Tarihi | 10 Aralık 2019 |
Yayımlandığı Sayı | Yıl 2020 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.