Title: EFFECTS OF EGGSHELL ON THE MICROSTRUCTURES AND PROPERTIES OF PURPLE SWEET POTATOES EGGSHELL BIOCOMPOSITE
Abstract: ABSTRACT
The eggshell as a filler for the matrix is a potential source to improve the
properties of biocomposite. The renewable and biodegradable of biocomposite
make this material very safe for the environment.
The purple sweet potatoes are new material as the matrix of biocomposite.
The addition of eggshell as a filler 0 %, 1 %, 2 %, and 3 % is used to improve the
properties of biocomposite.
Increasing of eggshell powder improves the mechanical properties of
biocomposite such as tensile strength and stiffness. The maximum tensile strength
is 12.80 MPa in 1 % addition of eggshell powder. While the tensile strength of
purple sweet potatoes is 5.77 MPa. The addition of 2 % and 3 % eggshell powder
reduce the tensile strength of biocomposite. The tensile strength of PSP ES 2 %
and 3 % are 4.88 MPa and 5.41 MPa respectively, but the elasticity and
modulus elasticity are lower.
The agglomeration and pores that are observed on scanning electron
microscope (SEM) lead to low adhesion of filler-matrix and reduction of tensile
strength. These also make the water absorption of biocomposite increase due to
the easiness of water to absorb by PSP ES biocomposite. It is shown by the
increasing of hydrogen bonding of PSP ES biocomposite on FTIR analysis.
Keywords: biocomposite, purple sweet potatoes, eggshell, tensile strength,
scanning electron microscope (SEM), FTIR, and water absorption.
Publication Year: 2017
Publication Date: 2017-04-17
Language: en
Type: dissertation
Access and Citation
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot