Mechanical properties of epoxy resin toughened with cornstarch

We investigated the effect of starch modification on the mechanical properties of phenolic epoxy resin (EP). Corn starch admixture of 2.5, 5, 7.5, and 10 wt% were added into the EP. The tensile strength, elongation at break, and elastic modulus of different corn starch contents were compared. The containing of corn starch showed a positive effect on the toughness of the epoxy but showed little effect on strength when the additive content was less than 10 wt%. The strength and elastic modulus increased first and then decreased with the increase in starch content and reached their maximum values at a content of 2.5 wt%. The enhancement effect might be due to corn starch's mechanical properties, dispersibility, and interfacial interaction. With the increase in starch content, starch granules quickly contact each other, causing self-aggregation sedimentation and a decrease in strength and elastic modulus. The scanning electron micrographs of the toughened EP specimens showed ductile failure because of the starch particles. The surface morphology of the blend resin specimens was full of staggered and stepped cracks caused by the shearing damage, which is shown by obvious plastic fracture characteristics with plastic deformation ability. The initiation of micro-cracks in the EP matrix was induced by the incorporation of starch particles, which caused localized stepped shear damage in the matrix. More energy would be absorbed during this process, and the toughness of the EP would be enhanced. It is recommended that the best corn starch content should be 2.5 wt% to obtain excellent strength and good toughness.

Automated summary

The effect of starch modification on the mechanical properties of phenolic epoxy resin was investigated. It was found that the inclusion of corn starch had a positive effect on the toughness of the epoxy, while showing little effect on strength when the starch content was less than 10 wt%. The strength and elastic modulus increased first and then decreased with the increase in starch content, reaching their maximum values at a content of 2.5 wt%.