Bacterial cellulose reinforced with skim/fresh natural rubber latex for improved mechanical,chemical and dielectric properties

Cellulose - Bacterial cellulose (BC) was reinforced via immersion in diluted skim natural rubber (SNR) latex and fresh natural rubber (FNR) latex to improve the mechanical, chemical and dielectric...     

An intelligent approach to predicting the effect of nanoparticle mixture ratio,concentration and temperature on thermal conductivity of hybrid nanofluids

Journal of Thermal Analysis and Calorimetry - Hybrid nanofluids are better heat transfer fluids than conventional nanofluids because of the combined properties of two or more nanoparticles. In this...     

Influence of gel content on the physical properties of unfilled and carbon black filled natural rubber vulcanizates

Recently, gel content has been considered as a standard property for evaluating commercial grade natural rubber (NR). In this study, NR containing various amounts of gel was prepared by accelerated storage hardening as a model to clarify the influence of gel content on the physical properties of both unfilled and carbon black filled vulcanizates. Furthermore, the NR samples were investigated to determine the effect of gel fraction on Mooney viscosity and the structure of the gel after mastication. The results revealed that Mooney viscosity was related to the percentage of gel fraction that has been proven to be the result of interactions between proteins and phospholipids at chain ends. After mastication, although the gel fraction of NR can be decomposed to ∼0% w/w, the interactions of proteins and phospholipids at the chain ends still existed, corresponding to the gel content of the raw rubber. In the case of unfilled vulcanizates, the gel content showed no effect on cure characteristics, crosslink density and ultimate tensile strength, whereas the upturn of stress occurred at a smaller strain when the gel content increased. However, in the case of carbon black filled vulcanizates, the gel content played a dominant role in the carbon black dispersion, which was poorer when gel content increased, contributing to a decrease of crosslink density and ultimate tensile strength.     

A model study on effect of glucose on the basic characteristics and physical properties of natural rubber

Glucose at various concentrations was incorporated into sugar free purified natural rubber (PNR) latex to model the effect of carbohydrate on the basic characteristics and physical properties of natural rubber (NR). PNR samples treated with various concentrations of glucose were characterized for the basic properties of unvulcanized NR, i.e., gel content, molecular weight distribution and Mooney viscosity to evaluate the effect of sugar on these parameters. In addition, the effect of glucose on the physical properties of vulcanizates derived using sulfur and peroxide vulcanization was investigated. Glucose was shown to affect the viscosity of unvulcanized NR and the discoloration of vulcanized NR. Moreover, glucose was found to have a strong effect on crosslink density, as well as tensile and dynamic properties of sulfur vulcanizates, while those properties of peroxide vulcanizates was not much affected by glucose.     

A numerical and exergy analysis of the effect of ternary nanofluid on performance of Photovoltaic thermal collector

Journal of Thermal Analysis and Calorimetry - Hybrid nanofluids have been known to provide perceptibly increased heat transfer characteristics over conventional fluid, and so have been...