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Foam rubber from centrifuged and creamed latex

  • Rungrassamee Suksup , Yu Sun , Udomlak Sukatta and Wirasak Smitthipong EMAIL logo
Published/Copyright: February 15, 2019
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Abstract

The main aim of this work is to produce foam rubber using the Dunlop process from in-house creamed latex and compare it with commercial centrifuged latex. The dry rubber content of creamed latex is higher than that of fresh natural latex and traditional centrifuged latex. The creaming agent plays a major role during the preparation of foam rubber and therefore defines the density as well as the elastic and mechanical properties of the final product. Scanning electron microscopy images show lower porosity in rubber foam made from creamed latex compared to that from centrifuged latex. This methodology should have a highly positive impact on the rubber community in both upstream and downstream rubber industries.

Acknowledgments

This work was supported in part by the Graduate Program Scholarship from the Graduate School, Kasetsart University. The authors would like to thank Dr. Li Jia from the Department of Polymer Science, Faculty of Science, University of Akron, USA.

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Received: 2018-07-18
Accepted: 2018-12-21
Published Online: 2019-02-15
Published in Print: 2019-03-26

©2019 Walter de Gruyter GmbH, Berlin/Boston

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