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In this study, it is aimed to produce wood plastic composite material with eggshell additives and to investigate the mechanical properties of these materials. Mechanical properties such as tensile strength and modulus of elasticity, elongation at break, flexural strength and modulus of elasticity and impact resistance of new materials produced by adding eggshell to wood plastic composite at different rates were investigated. It was determined that tensile strength values gradually decreased due to the increase in the amount of eggshell in the composites produced. The modulus of elasticity of the composite material in tensile strength increases with the increase in the amount of eggshell in the mixture. With the increase of the eggshell ratio used, the elongation values of the plastic composite at break are reduced. The eggshell material used in wood plastic composite reduces the bending strength of the material. The eggshell reduces the modulus of elasticity of the composite material in bending. The eggshell composite material did not cause a significant change in impact resistance. [ABSTRACT FROM AUTHOR]

This study investigated the tensile properties and thermal behavior of virgin and hot press molded HDPE composites filled with different particle size and content of used beverage cartons which were the Tetra Pak® cartons. The mechanical properties of the composites were positively influenced by particle size of the used beverage carton, such that the smallest particle size gave the highest tensile strength and tensile modulus. The tensile strength of the specimens decreased with increasing filler content (40 to 70 wt%), while the tensile modulus rose. Furthermore, the filler size and its content affected the thermal behavior of the specimens. Calorimetry analysis of composite specimens showed that melting temperature and enthalpy values of virgin HDPE and recycled-HDPE decreased with increasing Tetra Pak® content. In all composite groups produced by adding Tetra Pak®, the degree of crystallinity decreased as a function of Tetra Pak® addition compared to the pure HDPE. Increasing particle size adversely affected the crystallization degree, which decreased with increasing particle size while the HDPE maintained its crystalline form. As for the recycled-HDPE composites, the degree of crystallization was reduced by increasing the Tetra Pak® content, but this was still noticeably higher than that of the HDPE. [ABSTRACT FROM AUTHOR]

This study focused on the potential use of hazelnut husk (HH) flour, agricultural by-product, as filler in the PLA biocomposite films. The tensile strength and elongation at break of the biocomposites films decreased with the increasing content of the HH flour. As the amount of the HH flour in the PLA was increased by 10 wt%, the tensile strength decreased from 33 to 26.3 MPa. A sharp decrease in the tensile strength (6.33 MPa) of the specimens was determined as the amount of the HH flour was increased by 20 wt%. There was no significant difference in the tensile strength as the HH content increased from 20 to 40 wt%. The main reason for the lower tensile strength was mainly attributed to them due to the weak interfacial bond between HH flour with higher polar surface and the PLA with lower polar surface. The hydrophilic nature of the HH leads to a tendency for HH fibers to mingle or form agglomerations, which resulted in the lower tensile strength, especially at high HH filler loadings. The increase in the filler content improved the thermal stability of biocomposites. [ABSTRACT FROM AUTHOR]