4.7 Article

Properties of polymethyl methacrylate-based nanocomposites: Reinforced with ultra-long chitin nanofiber extracted from crab shells

Journal

MATERIALS & DESIGN
Volume 56, Issue -, Pages 1049-1056

Publisher

ELSEVIER SCI LTD
DOI: 10.1016/j.matdes.2013.11.057

Keywords

Ultra-long chitin nanofiber; Reinforcement; Optical properties; Mechanical properties; Thermal properties

Funding

  1. Doctorate Fellowship Foundation of Nanjing Forestry University
  2. National Natural Science Foundation of China [NSFC 31170514, 31370557]
  3. Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)
  4. Graduate Cultivation Innovative Project of Jiangsu Province [CXZZ11-0525]
  5. Doctorate Tutor Foundation of Department of Education [20113204110011]

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Ultra-long chitin nanofibers were incorporated into polymethyl methacrylate (PMMA) resin to prepared PMMA/Chitin nanocomposites with improved properties. Transmission electron microscopy (TEM) images showed that through the introduced 4-step all-mechanical treatment, the average aspect ratio of the obtained chitin fiber was up to 1000 with the length at dozens of micron range. Due to the laminated structure formed by layer-by-layer'' effect, tensile strength and Young's modulus of the prepared composite were significantly enhanced after the filling of chitin nanofibers, as compared with neat PMMA. Light transmittance test indicated that increasing the fiber content causes little light scattering because the nano-scalar network which is smaller enough than the visible wavelength could well preserve the original transparency of PMMA. Furthermore, chitin nanofiber film with extremely low thermal expansion improved the thermal stability of PMMA in a great degree. This could lead to various commercial applications including flexible electronic printing, organic thin-film photovoltaic devices, and is a significantly environmental move towards the sustainable utilization of marine-river crab shell wastes. (C) 2013 Elsevier Ltd. All rights reserved.

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