A Study on Mechanical Properties of Natural Fiber Bag Mixed Natural Rubber Latex

Abstract

This research objective is to study the mechanical properties of composite materials reinforced with Natural Fiber Bag Mixed Natural Rubber Latex in a general environment. By mixing the fresh latex and the fermented fruit juice from Nong Bua Subdistrict, Ban Khai District, Rayong Province, the mixed material is organic, friendly, and 100% natural while being capable of preventing the erosion of the bank. The investigation operated by mixing fresh latex with the fermented fruit juice at the ratio of 100:0, 95:5, 90:10, 85:15 and 8 0:20 by weight, then coordinated with the natural fiber bag and kept its shape by three different methods. The first method is letting it dry in the normal air. The second and third methods were baking in the hot air oven at 60 and 100 degrees Celsius for 60 minutes, respectively. Then, the investigation examined the specimens for tensile strength. The molded natural rubber, composite material, and water permeability coefficient were referred to as the standard of ASTM D412, ASTM D3039, ASTM D5084, and ASTM D5856, respectively. The results of the tensile strength test of molded natural rubber showed that all ratios had similar tensile strength. Differently, the stretching of the molded rubber with the 90:10 by weight proportion gave the best outcome, followed by specimens with ratios of 95:5, 85:15, 100:0 and 80:20 by weight respectively. As for composite materials, the stretching rate was similar. But the difference was that the tensile force ratio of 95:5 by weight gave the most tensile strength, followed by specimens with ratios of 85:15, 90:10, 100:0 and 80:20 by weight respectively. When considering the tensile strength from rubber
quality improvement, the investigation found that the hot air treatment at 60 degrees Celsius for 60 minutes provided the highest result, followed by the workpiece that was heated at 100 degrees Celsius for 60 min and dried naturally to the lowest tensile strength, respectively. As for the water permeability coefficient, the investigation found that every ratio had a very low coefficient of water permeability or impermeability.