Publication: Effect of gel on the green strength of natural rubber
Issued Date
2002-01-01
Resource Type
ISSN
00359475
Other identifier(s)
2-s2.0-3042591815
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Mahidol University
Rights Holder(s)
SCOPUS
Bibliographic Citation
Rubber Chemistry and Technology. Vol.75, No.4 (2002), 739-746
Suggested Citation
Seiichi Kawahara, Yoshinobu Isono, Jitladda T. Sakdapipanich, Yasuyuki Tanaka, Eng Aik-Hwee Effect of gel on the green strength of natural rubber. Rubber Chemistry and Technology. Vol.75, No.4 (2002), 739-746. doi:10.5254/1.3544999 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/20241
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Title
Effect of gel on the green strength of natural rubber
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Abstract
The outstanding properties of natural rubber, e g, green strength and rapid crystallization, were attributed to the chemical branching that formed at both chain ends of the rubber molecule during the preservation of the latex in the presence of ammonia The gel content of natural rubbers from various clonal origins increased during the preservation, but decreased after deproteinization of the aged latex. The crystallization of acetone-extracted rubber was slightly suppressed as the gel content increased The increase in green strength during the preservation was studied in connection with the gel content and degree of branching of the rubber.