Publication:
Effect of gel on the green strength of natural rubber

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dc.contributor.authorSeiichi Kawaharaen_US
dc.contributor.authorYoshinobu Isonoen_US
dc.contributor.authorJitladda T. Sakdapipanichen_US
dc.contributor.authorYasuyuki Tanakaen_US
dc.contributor.authorEng Aik-Hweeen_US
dc.contributor.otherNagaoka University of Technologyen_US
dc.contributor.otherMahidol Universityen_US
dc.contributor.otherTechnology and Engineering Divisionen_US
dc.date.accessioned2018-07-24T03:02:15Z
dc.date.available2018-07-24T03:02:15Z
dc.date.issued2002-01-01en_US
dc.description.abstractThe 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.en_US
dc.identifier.citationRubber Chemistry and Technology. Vol.75, No.4 (2002), 739-746en_US
dc.identifier.doi10.5254/1.3544999en_US
dc.identifier.issn00359475en_US
dc.identifier.other2-s2.0-3042591815en_US
dc.identifier.urihttps://repository.li.mahidol.ac.th/handle/20.500.14594/20241
dc.rightsMahidol Universityen_US
dc.rights.holderSCOPUSen_US
dc.source.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=3042591815&origin=inwarden_US
dc.subjectMaterials Scienceen_US
dc.titleEffect of gel on the green strength of natural rubberen_US
dc.typeArticleen_US
dspace.entity.typePublication
mu.datasource.scopushttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=3042591815&origin=inwarden_US

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