ABSTRACT
The present work is planned to research the properties of fibers extracted from the stem of Malva sylvestris in detail. Cellulose and hemicellulose contents, surface atomic concentrations, surface chemical bonds and functional groups of Malva sylvestris fibers were determined by means of chemical characteristics. X-ray diffraction (XRD), thermogravimetric analysis (TGA), and scanning electron microscopy (SEM) were utilized to further analyze the fibers. Fiber density measurement and single fiber tensile test were performed. Malva sylvestris fibers were found to be thermally stable until 301 C which is a key parameter when processing with thermoplastic polymers. Thermal analysis also showed a char yield of 30.31%. The relatively lower density (1.104 g/cm3) can make it usable for light-weight applications. The crystallinity index (60.9%), cellulose content (75.7%) and maximum degradation temperature (355 C) are comparable with both common and new natural cellulosic fibers. Morphological observations confirmed its rough surface in untreated form. Malva sylvestris fibers are confirmed to be an appropriate material in manufacturing of green composites as reinforcement and/or additive.
摘要
本研究计划详细研究从马尔瓦·斯里维斯茎中提取的纤维的性质. 通过化学特性测定了锦葵纤维的纤维素和半纤维素含量、表面原子浓度、表面化学键和官能团. 利用X射线衍射 (XRD), 、热重分析 (TGA), 和扫描电子显微镜 (SEM), 对纤维进行了进一步分析. 进行了纤维密度测量和单纤维拉伸试验. Malva sylvestris纤维在301℃之前具有热稳定性, 这是热塑性聚合物加工时的一个关键参数. 热分析还表明, 半焦产率为30.31%。相对较低的密度 (1.104 g/cm3), 可用于轻量应用. 结晶度指数 (60.9%), 、纤维素含量 (75.7%), 和最高降解温度 (355℃), 与普通和新型天然纤维素纤维相当. 形态学观察证实其表面粗糙, 未经处理. Malva sylvestris纤维被证实是制造绿色复合材料作为增强材料和/或添加剂的合适材料.
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Author contribution
The manuscript was written through contributions of all authors. All authors have given approval to the final version of the manuscript.
Data Availability
All the data plots (or curves) relating to TG/DTG, XRD, XPS and FTIR spectra and SEM images of related research are original and presented using Microsoft Office software.
Animal Research
This paper does not contain any studies with animals performed by any of the authors.
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Correction Statement
This article has been republished with minor changes. These changes do not impact the academic content of the article.