Characterization of raw Egg shell powder (ESP)‎ as a good bio-filler

المؤلفون المشاركون

Bashir, Amal S. M.
Manusamy, Yamuna
Leng, Chew Thiam

المصدر

The fifth International Conference on Engineering and Sustainability : is scheduled on November 4-5, 2014

الناشر

الجامعة الإسلامية كلية الهندسة

تاريخ النشر

2014-11-30

دولة النشر

فلسطين (قطاع غزة)

عدد الصفحات

6

التخصصات الرئيسية

العلوم الهندسية والتكنولوجية (متداخلة التخصصات)

الملخص الإنجليزي

Chicken eggshell (ES) is an aviculture byproduct that has been listed worldwide as one of the worst environmental problems.

It constituted by a three-layered structure, namely the cuticle on the outer surface, a spongy (calcareous) layer and an inner lamellar (or mammillary) layer.

The chemical composition (by weight) of by-product eggshell consists of calcium carbonate (94 %), magnesium carbonate (1 %), calcium phosphate (1 %) and organic matter (4 %) such as type X-collagen, sulfated polysaccharides, and other proteins.

This study was conducted to investigate the various characteristics of ESP including scaning electron microscopy (SEM), particle size, surface morphology, FTIR and X-ray fluorescence (XRF), and thermo gravimetric analyzer (TGA).

Based on its unique characteristics, the potential use of ESP as a natural filler prepared from food waste incorporated with natural rubber latex foam (NRLF) was investigated.

نوع البيانات

أوراق مؤتمرات

رقم السجل

BIM-774835

• APA
• MLA
• AMA