scholarly journals Strength behaviour of kerosene coated coir fiber-reinforced expansive soil

2014 ◽  
Vol 12 (2) ◽  
pp. 113-120 ◽  
Author(s):  
Godavarthi Ramasubbarao
Keyword(s):  
Water Absorption ◽  
Expansive Soil ◽  
Dry Weight ◽  
Absorption Capacity ◽  
Reinforced Soil ◽  
Coir Fiber ◽  
View Point ◽  
Strength Behavior ◽  
Coir Fibers ◽  
Reinforcing Material

Coir fibers are extracted from the husks surrounding the coconut. Coir fibers can be effectively used as reinforcing material but it has less durability and hence coir fiber coated with kerosene is used as reinforcement in the present study. The objective of the present investigation is to study the strength behavior of expansive soil reinforced with 5mm long randomly distributed kerosene coated coir fibers in 0% (unreinforced), 0.5%, 1% and 1.5% by dry weight of soil. Water absorption (WA) tests were conducted on uncoated and kerosene coated coir fibers. The WA tests were also conducted on kerosene coated coir fibers mellowed for a period of 1 day, 2day and 3 day. Water Absorption Capacity (WAC) of kerosene coated coir fiber reduced as compared to that of uncoated coir. It is found that 1% of coated coir fiber is the Optimum Coir Content (OCC) from view point of Unconfined Compressive (UCC) strength. Splitting tensile strength of OCC reinforced soil is increased by 50% that of unreinforced soil.

scholarly journals EFFECT OF FIBER LENGTH VARIATIONS ON PROPERTIES OF COIR FIBER REINFORCED CEMENT-ALBUMEN COMPOSITE (CFRCC)

2011 ◽  
Vol 12 (1) ◽  
pp. 63-76 ◽  
Author(s):  
Zuraida Ahmad ◽  
Sopyan Iis ◽  
Zahurin Halim ◽  
Norshahida Sarifuddin
Keyword(s):  
Moisture Content ◽  
Water Absorption ◽  
Fiber Length ◽  
Partial Replacement ◽  
Experimental Investigations ◽  
Coir Fiber ◽  
Fiber Reinforced ◽  
Coir Fibers ◽  
Reinforced Cement ◽  
Cement Mixture

This paper evaluated the effect of fiber length on the mechanical and physical performance of coir fiber reinforced cement-albumen composites (CFRCC). Albumen protein was added as a binder and the coir fibers with the lengths of 0, 2.5, 5, 10 and 20 mm was used as partial replacement of the cement mixture. Flexural and compressive strength, bulk density, moisture content and water absorption were investigated. The experimental investigations reveal that increasing in length of fiber augment the flexural strength. Incorporation of long fiber into the cement paste however, decreased the workability and thus introduced voids which results in low density. In fact, the water absorption and moisture content were also increased.

Hybridization effect of coir fiber on physico-mechanical properties of polyethylene-banana/coir fiber hybrid composites

2018 ◽  
Vol 25 (1) ◽  
pp. 133-141 ◽  
Author(s):  
Nirupama Prasad ◽  
Vijay Kumar Agarwal ◽  
Shishir Sinha
Keyword(s):  
Mechanical Properties ◽  
Thermal Stability ◽  
Water Absorption ◽  
Hybrid Composites ◽  
Relative Weight ◽  
Weight Fraction ◽  
Absorption Capacity ◽  
Coir Fiber ◽  
Banana Fiber ◽  
Composite Samples

AbstractIn this paper, an attempt has been made to investigate the effect of coir fiber addition along with the banana fiber in low-density polyethylene (LDPE) to develop cost-effective and high-performance composite material. The composite samples were prepared at fixed fiber content (25 wt%) and with varying relative weight fraction of banana and coir fiber using compression molding technique. The effect of hybridization was analyzed through the mechanical properties (tensile, flexural, and impact), thermal stability, morphological behavior, and water absorption behavior. Additionally, scanning electron microscopy studies had been carried out on the tensile fractured surface for all composite samples to examine the fracture behavior of the composite samples. The results showed that the incorporation of coir fiber into the banana fiber composites of up to 50% by weight led to enhancement of the mechanical properties and thermal stability and to reduction of the water absorption capacity of the banana fiber/LDPE composites.

scholarly journals Influence of Jute Fibre on CBR Value of Expansive Soil

2020 ◽  
Vol 6 (6) ◽  
pp. 1180-1194
Author(s):  
Sanjeev Kumar ◽  
Anil Kumar Sahu ◽  
Sanjeev Naval
Keyword(s):  
Soil Stabilization ◽  
Agricultural Waste ◽  
Expansive Soil ◽  
Cost Effective ◽  
Dry Weight ◽  
Reinforced Soil ◽  
Soil Reinforcement ◽  
Fibre Content ◽  
Jute Fibre ◽  
Test Results

Construction of structures on expansive soil is highly risky due to its susceptible behavior towards differential settlements. Different soil stabilization techniques including soil reinforcement have been adopted to improve the properties of the unsuitable soils. In this present study, randomly distributed jute fibres have been used to improve geotechnical properties of expansive soil collected from South Delhi (India). California Bearing Ratio (CBR) tests were carried out on the expansive soil blended with jute fibres. Jute fibres of length 10 mm and 30 mm were included in different percentages viz. 0.25, 0.50, 0.75, 1.00, 1.25 and 1.50 by the dry weight of the soil. The test results indicate that the inclusion of randomly distributed jute fibres significantly improves the CBR value of the soil. The Optimum value of fibre content is found to be 1.25%. An improvement of 226.92% in CBR value of the reinforced soil as compared to unreinforced soil has been observed at the optimum jute fibre content. Since Jute is agricultural waste, the present study provides a cost-effective solution to problematic clayey soils.

The effect of sugar beet fiber addition on the chemical properties of tortilla chips

2012 ◽  
pp. 385-388 ◽  
Author(s):  
Azadeh Saadatmandi ◽  
Mohammad Elahi ◽  
Reza Farhoosh ◽  
Mahdi Karimi
Keyword(s):  
Sugar Beet ◽  
Water Absorption ◽  
Protein Content ◽  
Chemical Properties ◽  
Absorption Capacity ◽  
Ash Content ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Overall Acceptability ◽  
Tortilla Chips

The incorporation of sugar beet fiber (0–5%) to tortilla chips and the effects on the chemical and sensory properties were studied. Addition of sugar beet fiber (SBF) led to an increasing of water absorption capacity, ash content and darkness while lowering the protein content and oil absorption. Sensory evaluation showed that the overall acceptability of tortilla chips reduces if adding more than 2% SBF.

Proximal and Functional Properties of Edible Ripened Split Beans of Coastal Wild Legume Canavalia maritima

2019 ◽  
Vol 15 (3) ◽  
pp. 228-233
Author(s):  
Prabhavathi Supriya ◽  
Kandikere R. Sridhar
Keyword(s):  
Water Absorption ◽  
Functional Properties ◽  
Crude Protein ◽  
Functional Foods ◽  
Protein Solubility ◽  
Calorific Value ◽  
Absorption Capacity ◽  
Total Lipids ◽  
Crude Fibre ◽  
Protein Rich

Background: Utilization of wild legumes has received prime importance in the recent past to compensate the scarcity of protein-rich foods as well as to tackle the protein energy malnutrition. Ripened split beans of Canavalia maritima devoid of seed coat and testa serve as traditional nutraceutical source for the coastal dwellers of Southwest India. Objective: The present study projects proximal and functional attributes of uncooked and cooked ripened split beans of C. maritima to be used in the preparation of functional foods. Methods: Proximal properties (moisture, crude protein, total lipids, crude fibre, carbohydrates and calorific value) and functional properties (protein solubility, gelation capacity, water-absorption, oilabsorption, emulsion qualities and foam qualities) of split beans were evaluated by standard methods. Results: Cooking did not significantly changed the crude protein, total lipids, ash, carbohydrates and calorific value, while it significantly increased the crude fibre. The protein solubility, water-absorption capacity, foam capacity and foam stability were significantly higher in uncooked than cooked beans. The cooked beans were superior to uncooked beans in least gelation concentration, low oil-absorption capacity, emulsion activity and emulsion stability. Conclusion: The functional properties of split bean flours were influenced by the proximal components like crude protein, total lipids and crude fibre. The energy-rich ripened split beans of C. maritima can serve as a new potential source for production of value added functional foods owing to their rich protein, rich carbohydrates, low-lipid and potential bioactive attributes.

scholarly journals Characteristics of Biodegradable Gelatin Methacrylate Hydrogel Designed to Improve Osteoinduction and Effect of Additional Binding of Tannic Acid on Hydrogel

Polymers ◽  
2021 ◽  
Vol 13 (15) ◽  
pp. 2535
Author(s):  
Ji-Bong Choi ◽  
Yu-Kyoung Kim ◽  
Seon-Mi Byeon ◽  
Jung-Eun Park ◽  
Tae-Sung Bae ◽  
...  
Keyword(s):  
Mechanical Strength ◽  
Water Absorption ◽  
Tannic Acid ◽  
Absorption Capacity ◽  
Animal Testing ◽  
High Concentration ◽  
Cell Compatibility ◽  
Property Evaluation ◽  
Bone Minerals ◽  
Cell Adhesion And Proliferation

In this study, a hydrogel using single and double crosslinking was prepared using GelMA, a natural polymer, and the effect was evaluated when the double crosslinked hydrogel and tannic acid were treated. The resulting hydrogel was subjected to physicochemical property evaluation, biocompatibility evaluation, and animal testing. The free radicals generated through APS/TEMED have a scaffold form with a porous structure in the hydrogel, and have a more stable structure through photo crosslinking. The double crosslinked hydrogel had improved mechanical strength and better results in cell compatibility tests than the single crosslinked group. Moreover, in the hydrogel transplanted into the femur of a rat, the double crosslinked group showed an osteoinductive response due to the attachment of bone minerals after 4 and 8 weeks, but the single crosslinked group did not show an osteoinductive response due to rapid degradation. Treatment with a high concentration of tannic acid showed significantly improved mechanical strength through H-bonding. However, cell adhesion and proliferation were limited compared to the untreated group due to the limitation of water absorption capacity, and no osteoinduction reaction was observed. As a result, it was confirmed that the treatment of high-concentration tannic acid significantly improved mechanical strength, but it was not a suitable method for improving bone induction due to the limitation of water absorption.

scholarly journals Coir Fibers Treated with Henna as a Potential Reinforcing Filler in the Synthesis of Polyurethane Composites

Materials ◽  
2021 ◽  
Vol 14 (5) ◽  
pp. 1128
Author(s):  
Sylwia Członka ◽  
Anna Strąkowska ◽  
Agnė Kairytė
Keyword(s):  
Mechanical Properties ◽  
High Energy ◽  
Dynamic Mechanical Properties ◽  
Milling Process ◽  
Coir Fiber ◽  
Lawsonia Inermis ◽  
Coir Fibers ◽  
Mechanical Performances ◽  
The Impact ◽  
Reinforcing Filler

In this study, coir fibers were successfully modified with henna (derived from the Lawsonia inermis plant) using a high-energy ball-milling process. In the next step, such developed filler was used as a reinforcing filler in the production of rigid polyurethane (PUR) foams. The impact of 1, 2, and 5 wt % of coir-fiber filler on structural and physico-mechanical properties was evaluated. Among all modified series of PUR composites, the greatest improvement in physico-mechanical performances was observed for PUR composites reinforced with 1 wt % of the coir-fiber filler. For example, on the addition of 1 wt % of coir-fiber filler, the compression strength was improved by 23%, while the flexural strength increased by 9%. Similar dependence was observed in the case of dynamic-mechanical properties—on the addition of 1 wt % of the filler, the value of glass transition temperature increased from 149 °C to 178 °C, while the value of storage modulus increased by ~80%. It was found that PUR composites reinforced with coir-fiber filler were characterized by better mechanical performances after the UV-aging.

scholarly journals Water Absorption Capacity Determines the Functionality of Vital Gluten Related to Specific Bread Volume

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 228
Author(s):  
Marina Schopf ◽  
Katharina Anne Scherf
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Wheat Flour ◽  
Specific Volume ◽  
Disulfide Bonds ◽  
Protein Composition ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Water Addition ◽  
Wheat Flours

Vital gluten is often used in baking to supplement weak wheat flours and improve their baking quality. Even with the same recipe, variable final bread volumes are common, because the functionality differs between vital gluten samples also from the same manufacturer. To understand why, the protein composition of ten vital gluten samples was investigated as well as their performance in a microbaking test depending on the water content in the dough. The gluten content and composition as well the content of free thiols and disulfide bonds of the samples were similar and not related to the specific bread volumes obtained using two dough systems, one based on a baking mixture and one based on a weak wheat flour. Variations of water addition showed that an optimal specific volume of 1.74–2.38 mL/g (baking mixture) and 4.25–5.49 mL/g (weak wheat flour) was reached for each vital gluten sample depending on its specific water absorption capacity.

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