1. LOGO Modification of Cassava Starch As Filler For Polypropylene Compound Department of Chemical Engineering, Faculty of Engineer King Mongkut’s University of Technology North Bangkok Nuchanart Charoennit

2. Contents  Background  Objective  Experimental  Result and discussion  Conclusion 2

3. Cassava Starch 3  (C 6 H 10 O 5 ) n Cassava starch Starch Contents85.00% Moisture13% pH5 – 7 Ash0.20% Viscosity600 B.U. SO 2 30 ppm. ColourWhite

4. Polypropylene 4  High melting point  Good stiffness  Low specific gravity

5. Admicellar Polymerization 5 Water Admicelle Formation PolymerizationAdsolubilizationWashing Starch

6. Adsorption Isotherm Period 1Period 2 Period 3 Period 4 Micelles Admicelle CMC 6

7. Admicelle formation AdsolubilizationPolymerizationWashing Starch Surface Surfactant 7

8. Adsolubilization Monomer Admicelle formation Adsolubilization PolymerizationWashing 8 Starch Surface

9. Polymerization Adsolubilization Polymerization Washing Admicelle formation 9 Starch Surface Polymer film

10. Washing Polymer film AdsolubilizationPolymerization Washing Admicelle formation 10 Starch Surface

11. Objective 11 Poor Compatibility Admicellar Polymerization ImproveCompatibilityImproveCompatibility Starch Polypropylene Improve mechanical properties Improve Modified starch

12. Experimental 12 Tensile Impact Flexural Moisture Absorption Biodegradable

13. Material 13 Chemical Raw Material Cassava starch powder Polypropylene (EL-PRO P600F) SurfactantCetyl-trimethyl ammonium bromide (C 16 H 33 )N(CH 3 ) 3 Br) MonomerIsoprene (C 5 H 8 ) InitiatorAmmonium persulfate (NH 4 ) 2 S 2 O 8

14. Admicellar Polymerization 14

15. (NH 4 ) 2 S 2 O 8 Admicellar Polymerization (Cont.) EthanolIsoprene 15 Starch Admicelle Formation PolymerizationAdsolubilization

16. Admicellar Polymerization (Cont.) Modified Starch 16 PolymerizationWashing

17. Preparation of starch/PP blends 17  Preheat 5 min.  Set at 180  C  Compress for 5 min.  Cool down at 180  C

18. Characterization Zeta Potential Morphology Film Formation Zeta potential analyzer SEM FT-IR 18

19. 19 1 2 3 4 5 6 7 8 9 10 Zeta Potential

20. FT-IR 20 4000 3500 3000 2500 2000 1500 1000 500 CH 2 bending (1470) CH 2 -CH 2 stretching (2700-2900) -OH (3430) C=C (1600) Modified starch Unmodified starch

21. Morphology 21 (b) Modified starch (a) Unmodified starch

22. Mechanical Testing Tensile strength Impact strength Flexural strength Universal testing machine ASTM D638 Resil Impactor ASTM D638 Universal testing machine ASTM D638 22 Moisture absorption Biodegradable % Moisture absorption % Weight loss

23. Tensile strength 23

24. Flexural strength 24

25. Impact strength 25

26. Moisture Absorption 26

27. Biodegradable 27

28. Conclusion 28 The formation of polyisoprene film on starch surface by admicellar polymerization was successfully and polyisoprene film was confirmed by FTIR analysis. The mechanical properties including tensile, flexural properties and impact strength of modified starch/PP compound were better than those of the unmodified starch/PP compound. % Moisture absorption of modified starch/PP was significantly less than unmodified starch/PP while the biodegradability was slightly lower than that of unmodified starch/PP compound.

29. LOGO

30. Non-ionic Amphoteric _+_+ Anionic _ Hydrophilic Hydrophobic Surfactant 7 Cationic _

31. In this work the room temperature initiator needed. Conditions:  Heat and excess water  Dissolve in solvent; alkali, DMSO, aq. CaCl 2 Conditions:  Heat and excess water  Dissolve in solvent; alkali, DMSO, aq. CaCl 2 Gelatinization Heat 5 Starch source Temp. (  C) Corn70-89 Potato57-87 Wheat50-86 Cassava68-92 Gelatinization Native GranulesSwollen Granules

32. 6 Initiator Properties Molecular formula(NH 4 ) 2 S 2 O 8 Molar mass228.18 g/mol AppearanceSolid white crystals Density 1.98 g/cm 3 Melting point 120 °C (393 K) decomp. Solubility in water80 g/100 ml (25°C) pH 2-3 (250 g/l) (20°C) Ammonium persulfate is a strong oxidizing agent. use : Initiator for polymerizations, oxidizing agent

33. 6 Adsorption isoterm of CTAB CMC

34. 6 MS & Bio Bio %weight loss W 1 = Initial weight W 2 = final weight MS %moisture absorption M 1 = Initial weight M 2 = final weight

35. 6 Appearences of starch/PP blends 5% modified starch0% modified starch 15% modified starch 10% modified starch

36. 25% modified starch 30% modified starch 20% modified starch