Effect of Acetylation on the Mechanical and Thermal Properties of Soy Flour Elastomers
  • Kendra A. Allen1, Sarah Cady2, David Grewell1*
1 Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA 50011, USA
2 Department of Chemistry, Iowa State University, Ames, IA 50011, USA
* Corresponding author: dgrewell@iastate.edu
Abstract
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, soyelastomer 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.
Keywords
Acetylation, soy flour, thermoplastic, elastomer, composite
Cite This Article
Allen, K. A., Cady, S., Grewell, D. (2017). Effect of Acetylation on the Mechanical and Thermal Properties of Soy Flour Elastomers. Journal of Renewable Materials, 5(Suppl.1), 124–126.