Abstract
Tensile properties are among the measures that give rubber products value. In this study, the effect of ingredient loading and temperature on the tensile properties of surfactant-loaded natural rubber vulcanizates (NRV) are investigated. Rubber dogbone samples are compounded using an L12 orthogonal array of Taguchi design of experiment, where ingredients are treated as factors varied at low and high loadings. Rubber specimens for each formulation are thermally aged for 20 days in ovens with temperatures of 40, 50, and 60 °C. Results show that zinc oxide (ZnO), paraffin wax, sulfur, mercaptobenzothiazole (MBT), and diphenylguanidine (DPG) significantly have the highest effect on increasing the elastic modulus while decreasing the tensile strength, tensile strain, and tensile set. Used oil has the highest effect on decreasing the elastic modulus but has the highest effect on increasing tensile strength, tensile strain, and tensile set. High loading of cocamide diethanolamide (coca DEA) significantly increases tensile strength at 60 °C. High loading of glycerol monostearate (GMS) significantly decreases tensile strength and strain at 40 °C. Highest elastic modulus, tensile strength, strain, and set are achieved when NRV are thermally aged at 50 °C.
Published Version
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