Document Type : Research Article
Department of Chemistry, Abubakar Tafawa Balewa University, Bauchi.
Department of Chemistry, Faculty of Physical Science, Ahmadu Bello University, Zaria, Kaduna State, Nigeria.
Department of Pure and Industrial Chemistry, Faculty of Natural Sciences, Kogi State University, Anyigba, Kogi State, Nigeria.
In this study, crystallinity was investigated for Low-Density Polyethylene composites of bagasse and sweet potato peel (SPP) compounded with an internal mixer as compared to the pure low-density polyethylene that acted as the control sample. This investigation was carried out for total filler content of 30% by weight of the composites for three types of composites being; bagasse-filled, SPP-filled and hybrid composites of Low-Density Polyethylene filled with both bagasse and SPP. XRD analysis showed a decrease in the degree of crystallinity of the composites as compared to the pure Low-Density Polyethylene. This is a general trend with composites where the introduction of fillers brings about a reduction in the crystallinity of polymer materials. The bagasse composite, sweet potato peel composite and the hybrid composites had degrees of crystallinity of 33.25%, 33.15% and 34.15% respectively, as against that of the pure LDPE which was 36.41%.