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In this work, post-consumer poly(ethylene terephthalate) (PET) bottles were gathered, separated from other materials, and re-extruded. In order to evaluate the effect of re-extrusion on the structure of PET, Fourier transform infrared spectroscopy was utilised. No significant effect of the re-extrusion process on the structure of the PET sample was noticed. Obtained samples were also characterised by differential scanning calorimetry (DSC) in order to determine characteristic thermal transitions of PET. DSC results indicated the influence of re-extrusion; extruded PET started to melt at lower temperatures, and the crystallisation of re-extruded PET took place at significantly higher temperatures in comparison to PET. Likewise, thermogravimetric analysis (TG) was used to evaluate the effect of re-extrusion process on the thermal stability of samples. TG analysis revealed that the re-extrusion process had no effect on the thermal stability of the investigated PET samples. Finally, the activation energy of thermal degradation of the investigated samples was calculated using iso-conversional Flynn-Wall-Ozawa and Friedman method. Consequently, higher activation energies were noticed for the re-extruded PET sample in comparison to the PET bottle sample, which is a good argument in support of PET bottle recycling.

Silk fibroin (SF), a unique and promising natural material extracted from silkworm, has gained much attention for its use as biomedical material, because of its biocompatibility, biodegradability, and nontoxicity. Despite its strength, SF alone is not appropriate because of its poor flexibility. Thermoplastic polyurethane (TPU) is a very desirable material for medical applications because of its flexibility. A solution to the problem of SF’s poor flexibility can be achieved by mixing flexible TPU with SF. The aim of this work was to examine the influence of FS content on the physical and thermal properties of TPU/FS blends. Blends of SF and TPU were prepared with melt mixing of TPU with 5, 10, 15, and 20 wt% of SF in a laboratory Brabender kneading chamber. The specimens of the neat components and their blends were moulded in a hydraulic press. The structural characteristics, thermal, and viscoelastic properties of neat TPU, SF and their blends (TPU/SF blends) were examined by Fourier transform infrared (FTIR) spectroscopy, differential scanning calorimetry (DSC), dynamic mechanical analysis (DMA), and thermogravimetric analysis (TGA). The FTIR results showed that the SF was successfully introduced to TPU matrix. Results obtained with DSC and DMA measurements showed that, when the SF content increased in the TPU/SF blends, the Tg, expressed as Teig, Tmg, and Tefg of the TPU, slightly shifted to lower temperature due to the incorporation of the amorphous phase of FS (aspartic acid) in the amorphous phase of TPU, and mobility of polymer chains increased. The melting temperature (Tm), expressed as Teim, Tpm, and Tefm, decreased because of the less organised crystal structure with the addition of SF. Thermal stability was determined by TGA, which showed that, with the addition of SF, the thermal stability decreased because of the lower thermal stability of SF. [ABSTRACT FROM AUTHOR]

The aim of current work was to carry out a fine characterisation of the structural, physicochemical, and thermal properties of octenyl succinic anhydride (OSA)-modified waxy maize starch known under the marketed name Gel ‘N’ Melt™. Both Fourier transform infrared spectroscopy and proton nuclear magnetic resonance analyses revealed the presence of new absorption bands and confirmed the structure of OSA-modified starch in comparison with those of native starch. The results of proton nuclear magnetic resonance analysis were consistent with those obtained using the titration method. The molecular weight obtained was regarded as higher than those found for other starch modified sources; an inverse correlation between the degree of substitution and the molecular weight was deduced: a decrease in the degree of substitution was followed by an increase in the molecular weight. In addition, X-ray diffraction and scanning electron microscopy revealed the loss of the ordered A-type crystalline structure, which is characteristic of polymers with low degree of substitution. Also, a coexistence of individual and aggregate particles was observed, supported by the extent of the fusion of grains. These results were corroborated by thermal analysis experiments, which showed a total loss of the crystallinity of the heated grains.