• Elastomers and Composites
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• v.48 no.3
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• pp.216-220
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• 2013

The phase separation in Wood Flour-Polymer Composite (WPC) was investigated and the reasons for change in mechanical properties with the content of wood flour were explored. The wood flour-polypropylene composite samples with different wood flour contents were prepared. From differential scanning calorimetry (DSC) thermograms of WPC samples, the trend of crystallinity and melting temperature ($T_m$) were analyzed. The crystallinity and melting temperature increased and then decreased as the content of wood flour increased. From these results, it was confirmed that at the low wood flour content the wood flours were dispersed into the polypropylene matrix but at the high wood flour content, the phase separation between polymer and wood flour phases appeared. The tensile strength of WPC samples was continuously decreased with the increase of wood flour content. At a low wood flour content, the low interfacial bonding and the decrease in crystallinity were the main reasons for the decrease in tensile strength with the increase of wood flour content. At a high wood flour content, the decrease in tensile strength resulted from the interfacial defects between the polymer and wood flour phases. The impact strength of the WPC sample showed the maximum behavior with the content of wood flour. At a low wood flour content, the impact strength was enhanced owing to the decrease in brittleness, which results from the decrease in crystallinity. At a high wood flour content, however, the impact strength decreased due to phase separation.

• Journal of the Korean Wood Science and Technology
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• v.29 no.3
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• pp.59-67
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• 2001

Rice husk flours were analyzed by chemical composition and thermogravimetric methods in nitrogen atmosphere to discuss its feasibility as a raw material for manufacturing agricultural lignocellulosic fiber-thermoplastic polymer composite. It was revealed in the chemical composition analysis that rice husk flour was composed of moisture, 5.0%; lignin, 21.6%; holocellulose, 60.8%; ash, 12.6%. In the thermogravimetric analysis (TGA), thermal decomposition behavior of rice husk flour from room temperature to $350^{\circ}C$ was similar to that of wood flour, but rice husk flour was more thermally stable from 350 to $800^{\circ}C$ than wood flour because of higher silica content in the rice husk flour and smaller particle size of rice husk flour. The activation energy of thermal decomposition was evaluated using Flynn & Wall expression. As the thermal decomposition proceeded in rice husk flour, the activation energy of thermal decomposition appeared almost constant up to ${\alpha}=0.25$, but thereafter increased. Activation energy of thermal decomposition in wood flour, however, decreased steeply up to ${\alpha}=0.3$, but thereafter remained almost constant. From the results, rice husk flour was thought be a substitute for wood flour in manufacturing agricultural lignocellulosic fiber-thermoplastic polymer composite in the aspect of thermal decomposition.

• Journal of the Korean Society of Safety
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• v.12 no.1
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• pp.71-76
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• 1997

In this paper, it was described results of study on curing safety of molding meterial, about the variation of phenol resin contents, wood flour contents and moisture of wood flour, under the same condition. The experimental results are summarized as follows ; 1) When the curing temperature was high, the curing time was short in the case of 4～8wt% moisture of wood flour, but in the case of more than l2wt% moisture of wood flour, the curing time was long. 2) The curing time for curing temperature was more short when 6wt% moisture of wood flour than 4wt% moisture of wood flour. 3) The more wood flour content and moisture of wood flour content, the longer curing time and the more mineral filler content, the shorter curing time. 4) When the phenol resin content of main matrix increase, the curing time was short.

• Journal of the Korean Wood Science and Technology
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• v.34 no.5
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• pp.59-66
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• 2006

The thermal properties of wood flour, Hwangto, and maleated polyethylene (MAPE) reinforced HDPE composites were investigated in this study. The thermal behavior of reinforced wood polymer composites was characterized by means of thermogravimetric (TGA) and differential scanning calorimetric (DSC) analyses. Hwangto and MAPE were used as an inorganic filler and a coupling agent, respectively. According to TGA analysis, the increase of wood flour level increased the thermal degradation of composites in the early stage, but decreased in the late stage. On the other hand, Hwangto reinforced composites showed the higher thermal stability than virgin HDPE, from the determination of differential peak temperature ($DT_p$). Decomposition temperature of wood flour and/or Hwangto reinforced composites increased with increase of heating rate. From DSC analysis, melting temperature of reinforced composites little bit increased with the addition of wood flour or Hwangto. As the loading of wood flour or Hwangto to HDPE increased, overall enthalpy decreased. It showed that wood flour and Hwangto absorbed more heat energy for melting the reinforced composites. Hwangto reinforced composites required more heat energy than wood flour reinforced composites and virgin HDPE. Coupling agent gave no significant effect on the thermal properties of composites. Thermal analyses indicate that composites with Hwangto are more thermally stable than those without Hwangto.

• Journal of the Korean Applied Science and Technology
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• v.25 no.2
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• pp.160-167
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• 2008

Nanocomposites with polypropylene/clay/wood flour were prepared by melt blending and injection molding. Thermal, mechanical and morphological properties were characterized. The addition of ballmilled clay, compatibilizer and wood flour significantly improved the thermal stability of the hybrids. The tensile modulus and strength of most hybrids was highly increased with the increased loading of clay, maleated polypropylene (MAPP) and wood flour (WF), compared to the PP/WF hybrids. The tensile modulus and strength of most hybrids were highly increased with the increased loading of ballmilled clay, MAPP and wood flour, compared to the hybrids with PP/WF. The transmission electron microscopy (TEM) photomicrographs illustrated the intercalated and partially exfoliated structures of the hybrids with ballmilled clay, MAPP and wood flour.

• Journal of the Semiconductor & Display Technology
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• v.17 no.1
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• pp.1-5
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• 2018

Wood Polymer Composites(WPC) have attracted significant attention because of ecological and environmental concerns. However, the structure of Wood Flour containing many hydroxyl groups(-OH) reduces the interface adhesion to Phenol-formaldehyde(PF) and it decreases the mechanical properties of the PF/Wood Flour Composites. The present work involves the modification of Wood Flour using silanes reinforced with Phenol-formaldehyde to enhance the mechanical properties of the composites. The spectroscopic properties of the composites were analyzed using FT-IR, XPS(X-ray Photoelectron Spectroscopy) and the mechanical properties i.e., tensile strength, flexural strength and impact strength were studied. We confirmed the modification effect of silanes by spectroscopic analysis, and the mechanical properties of the composites using wood flour modified by silanes were significantly improved.

• Polymer(Korea)
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• v.38 no.3
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• pp.327-332
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• 2014

Polymer/wood flour composites are recently attracting a lot of interest because they are economic and ecofriendly. In this study, the effects of wood flour size on the thermal and mechanical properties of a polypropylene/wood flour composite were investigated. Mechanical properties of the composite samples prepared by melt-mixing and compression molding were tested by UTM and an izod impact tester, and thermal properties of them were measured by TGA, DMA, DSC and TMA. The best coupling agent was selected by testing three kinds of maleic anhydride modified polypropylene coupling agents, and under the same condition, the effects of wood flour size on the physical properties of the composite were investigated. According to the test results for four different wood flour sizes of 600, 250, 180 and $150{\mu}m$, flexural strength, flexural modulus, crystallinity and water-resistivity of the composite increased with decreasing wood flour size.

• Polymer(Korea)
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• v.36 no.5
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• pp.573-578
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• 2012

In general, most physical properties of wood/polyvinyl chloride (PVC) composites are lower than those of corresponding neat PVC resin because of poor interfacial adhesion between the hydrophilic wood flour and hydrophobic PVC. Therefore, in this study, we treated wood flour with three aminosilanes to improve wood/PVC interfacial adhesion strength, and eco-friendly wood/PVC/nanoclay composites were prepared by melt blending the aminosilane-treated wood flour, a heavy metal free PVC compound, and a type of nanoclay. The effects of treating wood flour with the aminosilanes and adding the nanoclay on the mechanical properties of the composites were investigated. Mechanical properties of the composites were investigated by universal testing machine (UTM), izod impact tester, dynamic mechanical analyzer (DMA), and thermomechanical analyzer (TMA). The tensile properties of the composites with the aminosilane-treated wood flour were considerably higher than those of the composites with neat wood flour. Furthermore, a small amount of the nanoclay improved mechanical properties of the composites. The performance of the wood/PVC composites was considerably improved by using the aminosilane-treated wood flour and the nanoclay.

• Journal of the Korean Wood Science and Technology
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• v.31 no.3
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• pp.42-49
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• 2003

The objective of this research was to investigate the possibility of using rice husk flour as a partial substitute for the wood particles used as the raw material for manufacturing particleboards, by examining the physical and mechanical properties of the rice husk flour-wood particleboard as a function of the type of urea-formaldehyde resin used. Commercial wood particles and two types of rice husk flours (A type (30 ㎛), B type (300 ㎛)) were used. E₁ and E₂ class urea-formaldehyde resin was used as the composite binder, combined with 10 wt.% NH₄Cl solution as a hardener. Rice husk flour-wood particleboards with dimensions of 27×27×0.7 (cm) were manufactured at a specific gravity of 0.7 with rice husk flour contents of 0, 5, 10, and 15 (wt.%). We examined the physical properties (specific gravity and moisture content), mechanical properties (three point bending strength and internal bonding) of the composite. In general, it can be concluded that composites made from rice husk flours are of somewhat poorer quality than those made from wood; however, blending in small amounts of rice husk flour (e.g., 5% to 10% by weight) may have no significant impact on quality.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.48 no.2
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• pp.99-105
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• 2016

The increase of wet web solid content after wet press and dry compressive strength were observed in lab study by judicious application of wood flour and starch for the old corrugated container (OCC). Pearl starch was better than cationic starch in strength development, but cationic starch was better for drainage. Application of vacuum on the mixed solution of wood flour and starch helped strength development further without loss of other properties. The effect of wood flour addition on wet web solid content improved as the wet pressing pressure increased. The use of wood flour and starch mixture improved wet web solid contents further.