Abstract
The miscibility and PEO spherulite growth rate in PEO/starch blends (starch from cassava) were evaluated using the depression in the melting point (by DSC) and optical polarized microscope, respectively, and compared to pure PEO. The PEO/starch blend ratio changed from 100/0 to 60/40 (weight/weight). The starch induces changes in PEO crystallization on PEO/starch blends but the crystallization rates do not change linearly to the blend ratio. For 90/10, 80/20, 70/30, 65/35 and 60/40 ratios, lower values for the equilibrium melting temperature were observed as compared to the pure PEO. The obtained interaction parameter value was − 0.25 by the use of Nishi–Wang equation. The depression in the equilibrium melting temperatures and the negative value for the polymer–polymer interaction parameter suggest that the blends are miscible in the molten state in the range of investigated ratios, except for the 95/05 ratio in which the equilibrium melting temperature increased relative to the pure PEO. The miscibility should be due to the H-bonds among the hydroxyl groups from starch and oxygen atoms of repeat units of PEO.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
