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Title page for etd-0820115-102954


URN etd-0820115-102954 Statistics This thesis had been viewed 795 times. Download 0 times.
Author Wei-Cheng Zhao
Author's Email Address No Public.
Department Materials Engineering
Year 2014 Semester 2
Degree Master Type of Document Master's Thesis
Language zh-TW.Big5 Chinese Page Count 103
Title Study on the Mechanical Properties of Sebacic Acid, Maleic Anhydride, Bacterial Cellulose and Exopolysaccharides Modified Thermoplastic Starch/Polyurethane Blends
Keyword
  • Sebacic acid (SA)
  • Maleic anhydride (MA)
  • Bacterial cellulose (BC)
  • Exopolysaccharides (EPS)
  • Tapioca starch (TPS)
  • Tensile stress
  • Tensile stress
  • Tapioca starch (TPS)
  • Exopolysaccharides (EPS)
  • Bacterial cellulose (BC)
  • Maleic anhydride (MA)
  • Sebacic acid (SA)
  • Abstract In this study, the sebacic acid(SA) and maleic anhydride(MA) were used to modify tapioca starch(ST), then the thermoplastic polyurethane(TPU), bacterial cellulose(BC), exopolysaccharides(EPS) and glycerol(GA) were added into modified starch, to prepare a new blends. The mechanical properties, thermal properties and physical properties of blends were studied.
     In this study, the sebacic acid(SA) and maleic anhydride(MA) were dissolved into glycerol, and then the tapioca starch was modified by this solution. And then the thermoplastic polyurethane(TPU), bacterial cellulose(BC) and exopolysaccharides(EPS) were added into modified starch to prepare the blends by using single-screw extruder. The FT-IR patterns indicated that the characteristic peak of C=O in ester was observed at 1730cm-1. It proved that SA and MA were reactd with glycerol by esterification and used to plasticize blends during extrusion. In addition, the blends would improve the hydrolysis and thermal stability. The water contact angle increased from 48° to 78°.
     As the blends contain sebacic acid(SA), maleic anhydride(MA), thermoplastic polyurethane(TPU), bacterial cellulose(BC) and exopolysaccharides(EPS), the strain of blends increased from 80% to 580%. The stress of blends increased from 4 MPa to 4.7 MPa.
     On the other hand, the esterification effect caused the multi-molecules GA to form and increased the thermal resistance property. For this reason, the multi-molecules of GA could be catched in blends to increased the processing ability of blends.
    Advisor Committee
  • Chi-Yuan Huang - advisor
  • Fu-De Lai - co-chair
  • Ming-Lih Roan - co-chair
  • Files indicate not accessible
    Date of Defense 2015-07-30 Date of Submission 2015-08-20


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