Abstract
Vegetable flour (Spartium junceum) reinforced polymer composites provide the customers with more alternatives in the material market due to their unique advantages. The effects of Spartium junceum (SJ) flour content and coupling agent concentration on the composite properties were studied. The above samples were characterized by differential scanning calorimetry (DSC), thermogravimetric analysis (ATG), X-ray diffraction (XRD), and scanning electron microscopy. The results obtained from XRD indicated that the incorporation of SJ flour involves a shift to lower 2θ of the other polypropylene peaks.
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