Hybridisation of Carbon Black: Cashew Nut Shell Powder as Fillers on the Mechanical Properties of Natural Rubber Composites
Volume 2, Issue 2, December 2018, Pages: 49-54
Received: Dec. 4, 2018;
Accepted: Dec. 26, 2018;
Published: Jan. 22, 2019
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Okele Abdul-wahab Ilavbare, Department of Polymer Technology, Nigerian Institute of Leather and Science Technology, Samaru-Zaria, Nigeria
Gimba Casmir Emmanuel, Department of Chemistry, Ahmadu Bello University, Zaria, Nigeria
Mamza Paul Andrew Ptileri, Department of Chemistry, Ahmadu Bello University, Zaria, Nigeria
Abba Hamza, Department of Chemistry, Ahmadu Bello University, Zaria, Nigeria
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Cashew nut shell powder and carbon black were used as hybrid fillers to reinforce Natural rubber compound. The fillers; cashew nut shell powder and carbon black were loaded at 0, 30:0, 25:5, 20:10, 15:15, 10:20, 5:25 and 0:30 respectively. The cashew nut shell was carbonized and characterized for particle size, pH and moisture content, the results were 316.7d.nm, 8.13 and 0.58% respectively. The mechanical analysis viz; tensile strength, hardness, compression set and abrasion resistance were also carried out, the obtained results showed that hybridized compound with CNSP25/CB5 gave the best tensile strength of 5 Mpa as against the unfilled compound with 0.3 Mpa, this was also the same trend with the abrasion resistance with compound hybridized with CNSP25/CB 5 with the best abrasion resistance of 0.54% and was also the same compound with the best hardness result with hardness value of 47 IRHD, similar result was also obtained for compression set with the same composition with the best compression result of 6.3% compression set.
Hybridisation, Cashew Nut Shell Powder, Carbon Black, Particle Size and Nano
To cite this article
Okele Abdul-wahab Ilavbare,
Gimba Casmir Emmanuel,
Mamza Paul Andrew Ptileri,
Hybridisation of Carbon Black: Cashew Nut Shell Powder as Fillers on the Mechanical Properties of Natural Rubber Composites, Composite Materials.
Vol. 2, No. 2,
2018, pp. 49-54.
Copyright © 2018 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/
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