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Rheological, mechanical and morphological properties of acrylonitrile butadiene styrene composite filled with sunflower seed (Helianthus annuus L.) husk flour

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Abstract

The effect of sunflower seed husk flour amount on the rheological, morphological and mechanical properties of acrylonitrile-butadiene-styrene (ABS) terpolymer was determined in current research. Sunflower seed husk flour was incorporated to pure ABS at various weight percentages (5, 10, 15 and 20 wt%). Tensile properties (strength, modulus and elongation at break), impact strength, flexural properties (strength, strain and modulus), morphological properties and melt flow index (MFI) were determined. It was found that sunflower seed husk flour was favourable for improving flexural and tensile modulus. Elongation at break, tensile strength, impact strength, flexural strain and flexural strength of ABS diminished with the addition of sunflower seed husk flour. However, the addition of sunflower seed husk flour caused an increment in MFI value in comparison to pure ABS. The more the amount of sunflower seed husk flour in ABS polymer was, the more the reduction in the impact strength, flexural strength and flexural strain were. Increasing sunflower seed husk flour contents in the composites increased flexural modulus and MFI. It was concluded that sunflower seed husk flour filled polymer composites were usable in applications where lower cost was desirable and some reduction in the mechanical properties were acceptable.

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Acknowledgements

This article is dedicated to the author’s family. The author thanks to Mehmet Kuram for providing of natural fillers and Ahmet Nazim for helping SEM observations.

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  1. Department of Mechanical Engineering, Gebze Technical University, 41400, Gebze, Kocaeli, Turkey

    Emel Kuram

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  1. Emel Kuram
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Correspondence to Emel Kuram.

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Kuram, E. Rheological, mechanical and morphological properties of acrylonitrile butadiene styrene composite filled with sunflower seed (Helianthus annuus L.) husk flour. J Polym Res 27, 219 (2020). https://doi.org/10.1007/s10965-020-02211-4

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  • DOI: https://doi.org/10.1007/s10965-020-02211-4

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