Study On Structure And Properties Of Cassava Starch/Nano-SiO₂/NR Composites

The structure and properties of the composites were tested and presented by using test methods such as SEM, TEM, and IR and analyzing the interface intensity, apparent crosslinking density, stress relaxation, creep feature, mechanical properties, and processing properties.This experiment proved the followings:The structure and properties of composites prepared by using different methods are greatly different. The composites prepared by using the paste starch coagulation method was better than composites prepared by using the mechanical blending method and raw starch coagulation method in terms of interface intensity, apparent crosslinking density, stress relaxation, creep feature, mechanical properties, and processing properties. The dosage of cassava starch affected the structure and properties of the Cassava Starch/NR composite. As the dosage of cassava starch increased, the interface intensity, apparent crosslinking density, and comprehensive mechanical properties and anti-creep feature of the Cassava Starch and NR matrix increases, the G’ of the rubber compound increases, and the Tan Delta decreased. The composite featured the optimal comprehensive properties when the dosage of the cassava starch was20%. Modifiers can improved the cross-linked network structure and optimized the properties of composites. The dosage of modifier Si-69affected the structure and properties of the Cassava Starch/NR composite. As the dosage of the modifier increased, the dispersity of the Cassava Starch in the NR matrix, interface intensity, and apparent crosslinking density increased. The G’ of the rubber compound increased, and the Tan Delta decreased. The mechanical properties, anti-creep feature, and anti-relaxation feature increased. The optimal modification effect was achieved when the dosage of the modifier is10.0%. The dosage of nano-SiO2affected the structure and properties of the Cassava Starch/nano-SiO2/NR composite. When100shares of NR and10shares of Cassava Starch were used and the dosage of the SiO2increased, the interface intensity, apparent crosslinking density, comprehensive mechanical properties, processing properties, anti-creep feature, and anti-relaxation feature of the composite increased. The G’ of the rubber compound increased, and the Tan Delta decreased. When20shares of SiO2were used, the composite featured the optimal comprehensive properties.