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Experimental Research on the Water Repellency Property of Beeswax Treated and Bacterial Cellulosic Material
Publication year - 2019
Publication title -
international journal of engineering and advanced technology
Language(s) - English
Resource type - Journals
ISSN - 2249-8958
DOI - 10.35940/ijeat.f1179.0986s319
Subject(s) - beeswax , coco , wax , bacterial cellulose , context (archaeology) , pulp and paper industry , cellulose , polymer science , food science , chemistry , biology , engineering , organic chemistry , computer science , paleontology , artificial intelligence
In the recent years, worldwide and environmental issues have prompted the developers to re-direct their to bio-based resources even in the medical sector. In this context, bacterial cellulose based materials are the upcoming area of research due to its potential medical application in the wound healing field. On the contrary, there are several natural antiseptic materials available out of which the Beeswax, a wellknown material which suits requirements for the development of a medical textile material for the purpose of wound healing. Beeswax is a natural animal wax which has various properties in addition to its biocompatible nature. The chemical constituents of beeswax varies according to the geographic region. Beeswax enhances water repellency and emulsifies insoluble particles in textile fabrics. Vitamin A, which is an essential for human cell development is a major composition in the Beeswax. Nata de Coco, a typical bacterial cellulose is the most popular one in the production of nata. Nata is the fermentation product of the bacteria, AcetobacterXylinium referred to as Nata de Coco, Nata de Pina whereby their flavors are controlled by the coconut water based and pineapple based cultures respectively. Nata de Coco marks a remarkable application in the wound healing process for the second degree burns. In this present study, the superficial water-repellency for the beeswax coated fabrics and the artificial developed bacterial cellulose material called Nata de Coco is being compared which will further take the development process to the next stage.

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