This article is a continuation of work on the use of plastic waste (such as PP, PS, LDPE, HDPE, and their mixtures) processed in the proprietary pyrolysis process as asphalt additives. The article carried out detailed tests of the mixes of selected additives with pen-graded bitumen 50/70, taking into account, among others, the influence of impurities and the ratio of PE to PP in the additives as well as short- (RTFOT) and long-term (RTFOT + PAV) ageing. An extensive research program was carried out, including functional and rheological tests in a wide range of temperatures. First, tests of stability and adhesion to various types of aggregates were carried out, demonstrating the usefulness of the proposed additives. Then, the elastic recovery and the impact of technological ageing on penetration, Fraass breaking temperature, and plasticity range were assessed. The same binder mixes were subjected to rheological tests in a wide range of technological and operational temperatures, assessing, among others, viscosity, the norm of the complex shear modulus, elastic recovery and compliance in the MSCR test, and stiffness in the bending beam rheometer. This entire class of tests was carried out for clean samples and those containing impurities, indicating their impact on individual material parameters.
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http://dx.doi.org/10.3390/ma17143451 | DOI Listing |
RSC Adv
January 2025
Department of Life Science and Applied Chemistry, Graduate School of Engineering, Nagoya Institute of Technology Gokiso-cho, Showa-ku Nagoya Aichi Japan 466-8555
We recently proposed a concept of self-transformation from thermoplastic polyesters into vitrimers intermolecular bond exchange as the cross-linking reaction. Key was the use of polyesters bearing hydroxyl side groups, which were cross-linked without additional cross-linkers through intermolecular transesterification in the presence of a suitable catalyst. In our previous study, a linear polyester was synthesized as the starting polymer by reacting dithiol monomers containing ester bonds (2-SH) with diepoxy monomers (2-epoxy) a thiol-epoxy reaction, generating hydroxyl side groups along the polyester chain.
View Article and Find Full Text PDFCurr Res Food Sci
December 2024
School of Pharmacy, Queen's University Belfast, 97 Lisburn Road, Belfast, BT9 7BL, UK.
This study explores the feasibility of using raw Greek honey-infused cacao-based formulations for three-dimensional printing (3DP). It evaluates their physicochemical properties, thermal stability, and rheological behaviour. Three honey varieties, one of which was Lavender Honey (LH), were incorporated into cacao printlets to assess their impact on structural integrity and compatibility with Vitamin D3 (VitD3), a bioactive compound known for immune system enhancement.
View Article and Find Full Text PDFRSC Adv
January 2025
Dept. of Chemical Engineering, McGill University 3610 Rue Universite Montreal QC H3A 0C5 Canada
Compositions of ethylene glycol dicyclopentenyl ether methacrylate (EGDEMA), a vegetable oil based alkyl methacrylate (C13MA), and furfuryl methacrylate (FMA) were terpolymerized for dual-crosslinked networks with tailored mechanical and thermal properties. Specifically, initiators for continuous activator regeneration (ICAR) atom transfer radical polymerization (ATRP) afforded materials with tailored glass transition temperature ( ) and incorporation of furan and norbornene functionalities within a single chain. The terpolymer with high furan and norbornene functionality (Ter2: = 0.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, United States.
Protein-polysaccharide complex carrier can solve the problem of insufficient stability of Monascus pigments (MPs), a kind of natural pigments, against heat and light. It also has the function to stabilize Pickering emulsion (PE) that can be used as fat replacer in meat products. In this study, heat denatured whey protein (HWP) and pectin modified by octenyl succinic anhydride (OSA-pectin) were prepared into complex by adding Ca loaded with MPs.
View Article and Find Full Text PDFFood Chem
December 2024
College of Food and Health, Zhejiang Agriculture and Forestry University, No. 666 Wusu Road, Linan District, 311300 Hangzhou, Zhejiang Province, China. Electronic address:
This study aimed to investigate the effects of freezing duration and matcha concentration on the rheological properties, moisture distribution, and multiscale structure of dough. The results indicated that both freezing and high concentrations of matcha (≥1 %) significantly reduced the stiffness of the dough matrix, restricted its ability to expand during fermentation, and disrupted the structure of gluten protein. Furthermore, freezing induced moisture redistribution within the dough.
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