تأثير مسحوق قشور البيض على الخواص التخميدية والانتفاخ لمتراكبات نانوية (خليط مطاطي/أسود الكاربون)
Effect of Egg Shell Powder on Damping and Swelling Properties (Rubbery Blends/Carbon Black) in Nano Composite
- الباحث
- فلاح شاكر عبد الزهرة علي
- المشرف
- سمير حسن هادي
- الجامعة
- جامعة بابل
- الكلية / القسم
- كلية التربية للعلوم الصرفة / فيزياء المواد وتطبيقاتها
- الشهادة
- دبلوم عالي
- السنة
- 2023
- لغة الرسالة
- انكليزي
- الكلمات المفتاحية
- Egg shell powder; Rubber blends; Damping properties; Swelling
Abstract
This research overlapping rubber composite batches consisting of Natural Rubber (50NR) and Acrylonitrile Butadiene Rubber (50NBR) as a matrix material and the egg shell powder was added (ESP) and granular size less than (222 μm ) and with loading ratios (0,10,30 and 50 pphr ) also , carbon black material (C.B) as a support material and with loading ratios (20pphr ). Where two groups of composites were obtained: Group A consists of (50NBR/50NR/ESP). Group B consists of (50NBR/50NR/ESP/CB–20pphr). Some mechanical properties such as hardness have been studied, as they were measured using a device (shore A) and according to the specification ASTM D1415 and Swelling ratio for these rubber composites according to the specification ASTM D471 – 98 as well as damping properties such as Rebound Resilience and damping time using a device (Trips meter) by the specification Dunlop trips meter equipment. The results showed a slight increase in the hardness values with an increase in the loading ratio for the two groups (A and B), and increase is more for the group (B). The results also showed that there is a clear decrease in the values of Rebound Resilience and damping time with an increase in the loading ratio (ESP) for both groups, and this decrease increases with respect to group (B). With respect to swelling with salt water, it was found that these superposition have a slight increase or swelling a slight increase when immersion in saline water.
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