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Polymers 2017, 9(8), 323;

Effect of Bamboo Flour Grafted Lactide on the Interfacial Compatibility of Polylactic Acid/Bamboo Flour Composites

School of Materials and Mechanical Engineering, Beijing Technology& Business University, Beijing 100048, China
Beijing Key Laboratory of Quality Evaluation Technology for Hygiene and Safety of Plastics, Beijing Technology and Business University, Beijing 100048, China
Author to whom correspondence should be addressed.
Received: 21 June 2017 / Revised: 20 July 2017 / Accepted: 25 July 2017 / Published: 30 July 2017
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Bamboo flour (BF) was grafted onto lactide (LA) in the molten state using stannous octoate as a catalyst to form BF-g-LA. Then, polylactic acid (PLA) was blended with BF (PLA/BF, 85/15 wt %) to prepare PLA/BF/BF-g-LA composites using BF-g-LA as a compatibilizer. The grafting rate of BF was characterized using infrared testing and elemental analysis. To investigate the effect of BF-g-LA on the performance of PLA/BF/BF-g-LA composites, the phase morphology, thermal stability, and mechanical properties of the composites were characterized using scanning electron microscopy, thermogravimetric analysis, and universal material testing, respectively. The addition of BF-g-LA improved the interface compatibility between PLA and BF. When the BF-g-LA content was 2 phr, the tensile and impact strengths of PLA/BF/BF-g-LA composites were 55.3 MPa and 9.56 kJ/m2, representing 30% and 27% increases, respectively, relative to corresponding values for PLA/BF composites. View Full-Text
Keywords: bamboo flour; lactide; graft; polylactic acid; compatibility bamboo flour; lactide; graft; polylactic acid; compatibility

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Song, X.-Y.; Wang, M.; Weng, Y.-X.; Huang, Z.-G. Effect of Bamboo Flour Grafted Lactide on the Interfacial Compatibility of Polylactic Acid/Bamboo Flour Composites. Polymers 2017, 9, 323.

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