The aim of this work is the preparation of a biodegradable polymeric blend
(LDPE/AD+S) to be used for eco-friendly packaging purposes. The polymer matrix
consists mainly of low density polyethylene( LDPE), starch (S), and low quantities of
additiv
es (AD) as compatibilizers. The additives are: maleic acid, acetic acid, benzoyl
peroxide, and zinc stearate. The polymer blend LDPE/AD+S was prepared by extrusion, in
three compositions according to the percentage of starch (15,20,40%). Then, films were
prepared from the blend by thermal hydraulic compression to study their microstructure by
optical microscopic at magnification of 055 The results showed that the starch granules
were homogeneously distributed within the polymer matrix, and the compatibility
additives played an important role in enhancing the microstructure of the prepared blends.
The results also indicate that the starch promotes the onset of the bioegradation process.
An experiment was carried out using 120 unsexed chicks of a
commercial broiler breed taken from a hatchery nearby the farm of
the experiment. When the chicks started to hatch the chicks were
collected without the need to complete the operation of
hatching to
ensure that the hatching chicks were hatched at the same time.
The chicks were distributed into four groups of each group divid into 6
sub groups each sub group contains 5 chicks. The chicks were fed
different diets.
Cornstarch has been added, with percentages of ( 5%, 10%, 15%,20% and 25%), to
flour beans both types paste (peeled and non-peeled) prepared for the manufacture of a
quick vermicelli preparation (noodles), in order to study the effect of the additi
on of some
chemical and organoleptic characteristics of this product and to determine the ideal
proportion of corn starch added.
The study has shown that there is an inverse relationship between the reduction of
protein content and the increase of the fat percentage and the increase of starch proportion
up to (25%) in both kinds of bean noodles: peeled and unpeeled.
Increasing the ratio of starch above 15% has affected negatively the resulted noodles
colour and some organoleptic characteristics such as taste and smell with the emergence of
a gradual improvement of the appearance of noodles that resulted from flour peeled beans.
Finally , it was found that the best ratio of added starch is 15%.
In the present work, the rheological and mechanical properties of
polypropylene /thermoplastic starch (PP/TPS) and acrylonitril-butadienestyrene/
thermoplastic starch (ABS/TPS) blends were investigated. Starch was
plasticized using glycerol, and b
lends were prepared using a laboratory scale
with single screw extruder. Rheological properties of the prepared blends were
determined using a capillary rheometer. Mechanical properties were studied in
term of tensile tests, stress at break, strain at break and Young's modulus were
determined.
In this work, Rheological and mechanical properties of acrylonitrile –
butadiene – styrene/ corn starch composites (ABS/starch) were studied. The
composites were prepared using a laboratory scale single screw extruder.
Rheological properties were
determined using the single screw extruder, and
apparent shear rate (γ), apparent shear stress (τ), apparent viscosity (η), non-
Newtonian index (n) and flow activation energy at a constant shear rate (Eγ)
and constant shear stress (Eτ) were determined. Mechanical properties in term
of tensile tests were performed using Testometric M350-10KN, stress at break,
strain at break and Young's modulus were determined. Rheological results
showed that the composites are pseudo plastic in behavior, and the apparent
viscosity of the composites increases with increasing starch content above the
additive rule which indicates a partial compatibility in the composite, also it
was found that the flow activation energy of the composite increases with
increasing starch content. Also it was found that the activation energy value at
a constant shear stress is more than that at a constant shear rate. The
mechanical results showed that the strain at break of the composite decreases
sharply by the presence of starch, whereas the young's modulus increases with
increasing starch content.
