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Effects of Anchovy, Mussel, and Shrimp Powders on the Flame Retardancy of Bacterial Cellulose
- Kim, Hyunjin;
- Minn, Juneyoung;
- Kim, Hye Rim
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本研究旨在通过应用鳀鱼、贻贝和虾粉来制备具有改进阻燃性的细菌纤维素. 元素分析证实，生海粉中含有氮和硫元素，这些元素在增强细菌纤维素的阻燃性方面起着重要作用. 热重分析表明，在包埋和交联海洋粉末后，细菌纤维素的热稳定性得到了改善. 用海洋粉末制备的细菌纤维素具有与用商用阻燃剂九水合偏硅酸钠处理的细菌纤维素相似的阻燃水平，这通过垂直可燃性测试和极限氧指数得到了证实. 炭形态分析显示，样品表面有膨胀炭，证实了海洋粉末对细菌纤维素阻燃性的影响. 此外，海洋粉末被包裹并与细菌纤维素纳米结构交联，细菌纤维素的化学和晶体结构得以保留. 本研究提出了一种通过包埋和交联相结合的方法引入海洋粉末来提高细菌纤维素阻燃性的有效方法.
키워드
Bacterial cellulose; marine powder; flame retardancy; entrapment; crosslinking; (sic)(sic)(sic)(sic)(sic); (sic)(sic)(sic); (sic)(sic)(sic); (sic)(sic); (sic)(sic); THERMAL-DEGRADATION; MECHANICAL-PROPERTIES; COTTON FABRICS; CITRIC-ACID; PROTEIN; COMPOSITE; PHOSPHORUS; FILMS; NANOCOMPOSITE; NANOPARTICLES
- 제목
- Effects of Anchovy, Mussel, and Shrimp Powders on the Flame Retardancy of Bacterial Cellulose
- 저자
- Kim, Hyunjin; Minn, Juneyoung; Kim, Hye Rim
- 발행일
- 2024-12
- 유형
- Article
- 권
- 21
- 호
- 1