Properties of composite laminates based on basalt fibers with epoxidized vegetable oils
نویسندگان
چکیده
منابع مشابه
Investigation of Mechanical Properties of Lithium-Based Geopolymer Composites Reinforced with Basalt Fibers
Recently, geopolymer binders have been considered because of low cost, simple processes for synthesis and many raw materials in nature. Geopolymer with brittle nature does not have high strength and cannot be used alone for structural materials. Therefore, to use in different structures, the composite which is reinforced with fibers such as carbon, glass, basalt, etchasbeen used. In this resear...
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Plasticized poly(lactic acid) PLA with epoxidized vegetable oils (EVO) were prepared using a melt blending method to improve the ductility of PLA. The plasticization of the PLA with EVO lowers the Tg as well as cold-crystallization temperature. The tensile properties demonstrated that the addition of EVO to PLA led to an increase of elongation at break, but a decrease of tensile modulus. Plasti...
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Cross-ply laminates reinforced with basalt fibers and functionalized multi-walled carbon nanotubes (MWCNTs) were fabricated from unidirectional epoxy prepregs. MWCNTs with varied surface conditions were prepared by oxidization or esterification, and then dispersed into a DGEBA epoxy system. The dispersion of the MWCNTs in the epoxy was improved by surface modification, resulting in improved com...
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امروزه لباس در نظر ورزشکاران و کسانی که برای اوقات فراغت خود و یا برای رسیدن به اندامی متعادل، ورزش می کنند؛ بسیار با اهمیت است. احساس مطلوب از لباس در زمره خصوصیات راحتی پوشش می باشد. خصوصیات انتقال رطوبت لباس، در ارزیابی راحتی حسی و حرارتی منسوجات تولید شده از آن ها بسیار مهم است. هدف از این تحقیق، معرفی پارچه جدید است که متشکل از الیاف استبرق با خواص منحصر به فرد می باشد. استبرق لیف طبیعی تو...
Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages.
This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12%...
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ژورنال
عنوان ژورنال: Materials & Design
سال: 2015
ISSN: 0261-3069
DOI: 10.1016/j.matdes.2015.02.002