Strength Analysis of Rubber Latex Composite Mixed with Custard Apple and Tamarind Seed Powder

Abstract

This project of strength analysis of natural rubber mixed with custard apple and tamarind seed powder deals with the mechanical property enhancement of natural rubber latex sample. This project aims to intimate that the biodegradable and easily available materials like seed powders exhibit better mechanical properties when mixed with natural rubber latex. In this project varying proportional samples of custard apple seed powder and tamarind seed powder are mixed together with natural rubber latex solution along with formic acid (CH₂O₂). The natural rubber latex is mixed with both seed powders under four varying proportions, say 2.5%,5%,7.5% and 10%. With respect to the proportions of seed powders added certain proportional mixtures proved to be effective comparing to the pure sample mixture. The observations of the tests provided valuable insights on the enhanced properties of natural rubber latex and found suitable for applications in automotive, packing and manufacturing industries. This composition of natural rubber latex composite leads to the development of eco-friendly rubber composite based materials and helps in local and industrial manufacturing rubber composite products. The composite material made with natural rubber latex, custard apple and tamarind seed powder fabricated by hand layup process. By making totally of 13 samples (including the pure one) under various proportions (say 2.5%, 5%, 7.5% and 10%) tests such as tensile tear and compression tests are taken and the results are noted. The tensile test proves that the pure sample is the strongest proportion among all the 13 samples with a tensile strength of 0.849 N/mm². The mix sample of 2.5% proportion each resulted in a tensile strength of 0.825 N/mm² which is 2.59% less than that of tensile strength of pure sample. The tear test proves that the pure sample contains the lowest tear strength of 0.291 N/mm². The mix sample of 10% (5% custard apple seed powder and 5% tamarind seed powder) resulted in highest tear strength of 0.343 N/mm² which is 17.86% more than that of the tensile strength of pure sample. The compression test proves that the pure sample has the lowest compressive strength of 25.62 N/mm². The proportion of 10% custard apple seed powder resulted in a compression strength of 32.11 N/mm² which is 25.33% more than that of the compression strength of the pure sample.