Image from Google Jackets

Thermoplastic starch plasticized by an ionic liquid

Tipo de material: TextoTextoSeries ; Carbohydrate Polymers, 82(2), p.256-263, 2010Trabajos contenidos:
  • Sankri, A
  • Arhaliass, A
  • Dez, I
  • Gaumont, A.C
  • Grohens, Y
  • Lourdin, D
  • Pillin, I
  • Pillin, I
  • Leroy , E
Tema(s): Recursos en línea: Resumen: Thermoplastic starch (TPS)plasticized by 1-butyl-3-methylimidazolium chloride ([BMIM]Cl)was obtained by melt processing. The resulting electrically conductive TPS samples were less hygroscopic than glycerol plasticized TPS samples. Despite this lower water uptake, [BMIM]Cl seems to be intrinsically a more efficient plasticizer of starch. [BMIM]Cl plasticized TPS samples show a much higher elongation at break in the rubbery state than the glycerol plasticized TPS samples. Their unusually low rubbery Young's modulus for thermoplastic starch (0.5 MPa)suggests a strong reduction of hydrogen bonds between the starch chains due to the presence of the ionic liquid. A detailed IR spectroscopy analysis supports this interpretation.
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Collection Call number Status Date due Barcode
Documentos solicitados Documentos solicitados CICY Documento préstamo interbibliotecario Ref1 B-12433 (Browse shelf(Opens below)) Available

Thermoplastic starch (TPS)plasticized by 1-butyl-3-methylimidazolium chloride ([BMIM]Cl)was obtained by melt processing. The resulting electrically conductive TPS samples were less hygroscopic than glycerol plasticized TPS samples. Despite this lower water uptake, [BMIM]Cl seems to be intrinsically a more efficient plasticizer of starch. [BMIM]Cl plasticized TPS samples show a much higher elongation at break in the rubbery state than the glycerol plasticized TPS samples. Their unusually low rubbery Young's modulus for thermoplastic starch (0.5 MPa)suggests a strong reduction of hydrogen bonds between the starch chains due to the presence of the ionic liquid. A detailed IR spectroscopy analysis supports this interpretation.

There are no comments on this title.

to post a comment.