Effect of filler type on crystallinity of low-density polyethylene composites

Iji, Martins; Abba, Hamza; Okpanachi, Clifford

doi:10.22034/jchemlett.2021.271721.1018

Effect of filler type on crystallinity of low-density polyethylene composites

Document Type : Research Article

Authors

¹ Department of Chemistry, Abubakar Tafawa Balewa University, Bauchi.

² Department of Chemistry, Faculty of Physical Science, Ahmadu Bello University, Zaria, Kaduna State, Nigeria.

³ Department of Pure and Industrial Chemistry, Faculty of Natural Sciences, Kogi State University, Anyigba, Kogi State, Nigeria.

10.22034/jchemlett.2021.271721.1018

Abstract

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%.

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