Tensile and structural properties of natural rubber vulcanizates with different mastication times

Polimeros,Ciencia e Tecnologia

article

Nabil Hayeemasae¹  Siriwat Soontaranon²  Mohamad Syahmie Mohamad Rasidi³  Abdulhakim Masa⁴ 

[1] Department of Rubber Technology and Polymer Science, Faculty of Science and Technology, Prince of Songkla University, Pattani Campus, ThailandResearch Unit of Advanced Elastomeric Materials and Innovations for BCG Economy (AEMI), Faculty of Science and Technology, Prince of Songkla University, Pattani Campus;Synchrotron Light Research Institute;Faculty of Chemical Engineering Technology, Universiti Malaysia Perlis (UniMAP), Centre of Excellence (CEGeoGTech), Universiti Malaysia Perlis (UniMAP);Research Unit of Advanced Elastomeric Materials and Innovations for BCG Economy (AEMI), Faculty of Science and Technology, Prince of Songkla University, Pattani Campus, ThailandRubber Engineering and Technology Program, International College, Prince of Songkla University

关键词: mastication;    natural rubber;    strain-induced crystallization;    tensile properties;   

DOI  :  10.1590/0104-1428.09120

来源: Brazilian Academy Of Neurology

【 摘 要 】

Mastication reduced the molecular weight of natural rubber (NR). This would affect the tensile properties and straininduced crystallization of the rubber vulcanizates due to the structural changes of the rubber molecules. In this study, influences of mastication time on tensile response, deformation-induced crystallization, and structural effects of crosslinked NR were investigated. The crystallization behavior and structural changes during stretching were studied by means of wide angle X-ray scattering (WAXS) and small angle X-ray scattering (SAXS). Increased mastication time significantly affected modulus at specified strain and upturn point of strain-induced crystallization of the crosslinked samples while the tensile strength was influenced slightly by mastication. During stretching, degree of crystallinity at given strain was found to decrease with increasing mastication time, while the crystallite size was reduced. Moreover, the size of crosslinked network structures induced by crosslinking also decreased slightly with increasing mastication time, as suggested by SAXS measurement.

【 授权许可】

Unknown