Comparison of bacterial cellulose produced from nata-de-coco and kombucha
Ładowanie...
Data
2022
Tytuł czasopisma
ISSN czasopisma
Tytuł tomu
Wydawca
Wydawnictwo Politechniki Łódzkiej
Lodz University of Technology Press
Lodz University of Technology Press
Abstrakt
In the current study, two different bacterial cellulose including nata-de-coco bacterial cellulose (NBC)
and kombucha bacterial cellulose (KBC) were compared. The morphological features, functional groups
and crystals were carried out by scanning electron microscopy (SEM), attenuated total reflectance
Fourier transform infrared spectroscopy (ATR-FTIR) and X-ray diffraction (XRD). Thermogravimetric
analysis was used to investigate the stability. Mechanical property and water content were evaluated by
tensile strength tester and gravimetric method. Results revealed slightly loose fibril arrangement in KBC
compared to NBC. The crystallinity, thermal and mechanical properties of KBC were lower than those
of NBC. Water content of KBC was slightly higher than that of NBC.
Opis
Słowa kluczowe
nata-de-coco bacterial cellulose (NBC), kombucha bacterial cellulose (KBC), structure, crystallinity, thermal stability, mechanical property, celuloza bakteryjna Nata-de-coco, celuloza bakteryjna kombucha, struktura, stabilność termiczna, właściwości mechaniczne
Cytowanie
Wang K., Ma Q., Zhao Ju-M., Cao M., Shu-Dong Wang Shu-D., Comparison of bacterial cellulose produced from nata-de-coco and kombucha. W: AUTEX 2022 : 21st World Textile Conference AUTEX 2022 - AUTEX Conference Proceedings, Lodz University of Technology Press, Lodz 2022, s. 201-205, ISBN 978-83-66741-75-1, doi: 10.34658/9788366741751.42.