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Thermal and Mechanical Properties of Bloodmeal‐ B ased Thermoplastics Plasticized with Tri(ethylene glycol)
Author(s) -
Bier James M.,
Verbeek Casparus J. R.,
Lay Mark C.
Publication year - 2014
Publication title -
macromolecular materials and engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.913
H-Index - 96
eISSN - 1439-2054
pISSN - 1438-7492
DOI - 10.1002/mame.201200460
Subject(s) - materials science , ultimate tensile strength , composite material , toughness , brittleness , ethylene glycol , extrusion , thermoplastic , ductility (earth science) , plasticizer , chemical engineering , creep , engineering
Thermoplastic protein produced from bloodmeal (BM) becomes brittle as moisture desorbs from the material. Tensile tests, DMA, DSC and WAXS are used to determine the effect of replacing water with TEG. Specimens containing 0–30 pph BM TEG and combined water and TEG content prior to extrusion of 60 pph BM are extruded, injection‐moulded and conditioned. TEG increases the strain at break while reducing strength. 20 pph BM is chosen as an appropriate compromise between strength and ductility with a tensile strength of 6 MPa, a Young's modulus of 250 MPa, a toughness of 2.8 MPa and a strain at break of 0.53. When TEG is held at 20 pph BM and the amounts of other additives varied urea has the largest effect on conditioned properties, showing that H‐bonding still dominates protein/protein interactions.