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

Joint Authors

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

Source

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

Publisher

Islamic University of Gaza Faculty of Engineering

Publication Date

2014-11-30

Country of Publication

Palestine (Gaza Strip)

No. of Pages

6

Main Subjects

Engineering & Technology Sciences (Multidisciplinary)

English Abstract

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.

Data Type

Conference Papers

Record ID

BIM-774835

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