By S K De, K Naskar, J White
This publication presents a beginning in rubber expertise and discusses the newest advancements within the topic. The publication is written through specialists of their respective fields.The fourteen chapters hide traditional rubber, artificial rubber, thermoplastic elastomers, fillers, compounding ingredients, blending, engineering layout, checking out, tyre know-how, automobile functions, sneakers, rubbers in building, sturdiness of rubber items and rubber recycling.
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Additional info for Rubber Technologist's Handbook, 2
Sample text
8 Crop processing Fresh field latex and the field coagula are not suitable for storage and are open to bacterial attack and degradation. Therefore, these two forms of the crop need processing into a form which is suitable for long-term storage and marketing. These primary processing operations are carried out in the plantation itself. The various marketable forms of raw natural rubber include preserved field latex and concentrated latex, ribbed smoked sheet (RSS) and air dried sheet (ADS), block rubber or TSR, PLC and estate brown crepe (EBC) and other low grade crepes made from field coagulum.
Such stiffened rubber requires thawing at 40– 50 °C before processing. The temperature at which the last traces of crystallinity disappears is described as the melting temperature, Tm. Although a value of 28 °C has been assigned for the Tm of NR, values of 30 °C and higher depending on storage temperature and duration, have been occasionally reported. 31 Rubber Technologist’s Handbook All polymeric materials will, at some temperature, undergo a glass transition (Tg), and change from a glassy to a rubbery state.
The clonal variation in molecular weight and MWD was also studied by Subramaniam [41]. A small portion of the rubber undergoes crosslinking even in the latex present within the latex vessels of the tree. The usual concentration of this microgel is 7–30% and influences the melt viscosity of the rubber. The gel content of raw NR which has been stored for some time is much higher and is known as macrogel, and is responsible for the increased viscosity during storage. The presence of certain active chemical groups such as carbonyl groups on the rubber chain is believed to cause formation of branched chains.