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Effect of Acetylation on the Mechanical and Thermal Properties of Soy Flour Elastomers

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Biobased fillers were utilized as components in soy-elastomer composites. Soy flour is lightweight, low cost, and high strength, which makes it an ideal alternative to petroleum-derived fillers. However, poor interfacial adhesion and low dispersion within the polymer matrix are limiting factors for composite performance. Soy flour chemically pretreated by acetylation was compounded with synthetic rubber elastomers. In general, soy flour (as received) concentration in the composite is proportional to the ultimate strength. However, soy-elastomer composites with acetylated filler performed similar to the neat elastomer. In addition, the pretreated composite's thermal stability increased and exhibited less phase seperation compared to the untreated composites.
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Keywords: ACETYLATION; COMPOSITE; ELASTOMER; SOY FLOUR; THERMOPLASTIC

Document Type: Research Article

Publication date: 01 January 2017

This article was made available online on 03 June 2017 as a Fast Track article with title: "Effect of Acetylation on the Mechanical and Thermal Properties of Soy Flour Elastomers".

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