Home|Journals|Articles by Year|Audio Abstracts

Original Research

JPAS. 2019; 19(1): 72-82


Martins Iji,Hamza Abba,Paul Mamza.


In the present study, bagasse and sweet potato peel reinforced polyethylene composites were compounded using an internal mixer with the filler content varying from 10% to 50% by weight of the composites. Three sets of composites were made with bagasse, sweet potato peel and a hybrid of bagasse and sweet potato peel respectively. Mechanical properties of the composites were investigated with respect to the filler content of the various polymer composites and compared to the unfilled polyethylene which acts as the control sample. There was obvious improvement of some mechanical properties due to the reinforcing ability of the fillers. The elastic deformation characteristics of the composites were investigated using different methods for determining load-elongation behavior of composites. The SPP-filled composites showed a better trend of behavior which is attributed to a better interfacial interaction. The SEM micrographs confirmed this by showing a significantly higher interfacial interaction between the components of the SPP-filled composites as compared to the bagasse-filled and the hybrid composites. On the basis of filler loading, 40% filler content gave the optimum set of mechanical properties for the composites produced.

Key words: Polyethylene; Polymer composites; Mechanical properties; Morphology

Full-text options

Share this Article

Online Article Submission
• ejmanager.com

ejPort - eJManager.com
Refer & Earn
About BiblioMed
License Information
Terms & Conditions
Privacy Policy
Contact Us

The articles in Bibliomed are open access articles licensed under Creative Commons Attribution 4.0 International License (CC BY), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.