Preparation and characterization of carboxymethyl cellulose/fish waste thermoplastic blend

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Date
2019-05
Authors
Nur Aifa Bt Abdul Rani
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The usage of polymer or plastic product which is made up of petroleum based materials is everywhere. However, petroleum is an unsustainable resource as it is a form of non-renewable resource. Therefore, other alternatives such as utilizing biodegradable plastics are very crucial nowadays. In this study, the effect of blending protein based thermoplastics from fish waste thermoplastic (FWT) and cellulose, carboxymethyl cellulose (CMC) was investigated. This study aims to prepare and characterize the FWT/CMC blends to assess its potential in extending their application areas in polymer industry. Sardin waste was cooked and made into powder before it was blended with CMC using heated two roll mill. The blends were then prepared into specimens according to ASTM D638 Type I by using compression moulding. The blend samples prepared were next been characterized for their mechanical properties, presence of bonding and functional groups, morphology, water absorption test and moisture content determination. The results revealed that the mechanical properties of FWT were improved with the addition of CMC. The tensile strength and tensile modulus of the blends increased with addition of CMC. From Fourier-transform Infrared (FTIR) characterization, it was found that the presence of bonding which present in the structure of protein decreased with increasing CMC content. Other than that, the addition of CMC into the blend changed the morphology of the blends from one phase to two-phase structure and good dispersion of CMC throughout the FWT matrix could be seen. From water absorption test, CMC helped to enhance the stability of the structure of the blends when they were immersed in water. The moisture content of FWT reduced as CMC was introduced into the blend. However, increasing in CMC content increased both the water absorption and moisture content of the blends due to hydrophilicity of CMC.
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