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

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

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

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

Admicellar Polymerization 5 Water Admicelle Formation PolymerizationAdsolubilizationWashing Starch

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

Admicelle formation AdsolubilizationPolymerizationWashing Starch Surface Surfactant 7

Adsolubilization Monomer Admicelle formation Adsolubilization PolymerizationWashing 8 Starch Surface

Polymerization Adsolubilization Polymerization Washing Admicelle formation 9 Starch Surface Polymer film

Washing Polymer film AdsolubilizationPolymerization Washing Admicelle formation 10 Starch Surface

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

Experimental 12 Tensile Impact Flexural Moisture Absorption Biodegradable

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

Admicellar Polymerization 14

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

Admicellar Polymerization (Cont.) Modified Starch 16 PolymerizationWashing

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

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

Zeta Potential

FT-IR CH 2 bending (1470) CH 2 -CH 2 stretching ( ) -OH (3430) C=C (1600) Modified starch Unmodified starch

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

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

Tensile strength 23

Flexural strength 24

Impact strength 25

Moisture Absorption 26

Biodegradable 27

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.

LOGO

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

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

6 Initiator Properties Molecular formula(NH 4 ) 2 S 2 O 8 Molar mass 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

6 Adsorption isoterm of CTAB CMC

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

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

25% modified starch 30% modified starch 20% modified starch