Možnost izdelave lepljenega kompozita iz bambusa

diplomsko delo - univerzitetni študij

Luka Boltar (Author), Katarina Čufar (Reviewer), Milan Šernek (Mentor)

Abstract

Raziskovali smo primernost bambusa Phyllostachys vivax za izdelavo lepljenih kompozitov. Bambus smo nabrali v zaselku Pristava pri Novi Gorici. Pretežen del raziskovalnega dela smo posvetili raziskovanju interakcije med lepilom in bambusom. Kakovost lepljenja smo ovrednotili z merjenjem kontaktnega kota, strižnim testom lepilnega spoja in merjenjem efektivne globine penetracije lepila. Kontaktni kot fenol-formaldehidnega (FF) lepila smo ugotavljali s tenziometrom po Wilhelmy-jevi metodi. Strižno trdnost FF lepilnega spoja smo ugotavljali po standardu SIST EN 302-1 (2004). Efektivno globino penetracije FF lepila smo izmerili s pomočjo mikroskopa in osebnega računalnika s programom Image-Pro Plus 6.0. Ugotovitve iz teh raziskav smo nato preverili pri izdelavi lepljenega kompozita iz bambusa, iz katerega smo izdelali preizkušance za ugotavljanje mehanskih lastnosti. Modul elastičnosti in upogibno trdnost smo določili z upogibnim testom po standardu SIST EN 310 (1993). Ugotovili smo, da so bili kontaktni koti FF lepila na sveže zbrušenih bambusovih površinah zelo visoki. V primerjavi z rezultati predhodnih testiranj uporabljenega lepila smo dosegli visoke strižne trdnosti lepilnega spoja. Efektivna penetracija FF lepila v bambus je bila zelo plitva. Izdelan lepljen kompozit, slojnata bambusova plošča, je izkazoval visok modul elastičnosti ter visoko upogibno trdnost. To pomeni, da lahko iz proučevanega bambusa s pomočjo FF lepila izdelamo kvaliteten lepljen kompozit.

Keywords

bambus;lastnosti površine;lepljenje;kompozit;

Data

Language:	Slovenian
Year of publishing:	2009
Source:	Ljubljana
Typology:	2.11 - Undergraduate Thesis
Organization:	UL BF - Biotechnical Faculty
Publisher:	[L. Boltar]
UDC:	630*824.86
COBISS:	1744009
Views:	1061
Downloads:	260
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Potential of making a glued bamboo-based composite
Secondary abstract:	We tried to define the suitability of the Phyllostachys vivax bamboo for the manufacture of laminated composites. The bamboo was gathered at Pristava near Nova Gorica. Thesis focusses on the interaction between the adhesive and the bamboo. The quality of gluing was evaluated by measuring the contact angle and the effective depth of the glue penetration and with a shear test of the adhesive joint. The contact angle of the phenol-formaldehyde (PF) adhesive was defined by means of tensiometer according to the Wilhelmy method. The shear strength of the PF adhesive joint was determined according to the SIST EN 302-1 (2004) standard. The effective penetration of the PF glue was measured by means of a microscope and a personal computer with the Image-Pro Plus 6.0 program. The findings of the research were then tested at the making of bamboo-based laminated composites that served as test pieces for determining mechanical properties. The module of elasticity and bending strength were defined with a bending test according to the SIST EN 310 (1993) standard. The contact angles of the PF adhesive on freshly-sanded bamboo surfaces were very high. Compared to results of the previously tested adhesive this adhesive joint reached higher shear strength. The effective penetration of the PF adhesive into the bamboo was very low. The laminated composite, a laminated bamboo board, showed a high module of elasticity and high bending strength, so making a high-quality laminated composite when glued with the PF adhesive.
Secondary keywords:	bamboo;surface properties;gluing;composite;
Type (COBISS):	Undergraduate thesis
Thesis comment:	Univ. v Ljubljani, Biotehniška fakulteta, Odd. za lesarstvo
Pages:	X, 71 f., [6] f. pril.
Keywords (UDC):	applied sciences;medicine;technology;uporabne znanosti;medicina;tehnika;agriculture and related sciences and techniques;forestry;farming;wildlife exploitation;kmetijstvo ter sorodne vede in tehnologije;forestry;gozdarstvo;forest products and their utilization;gozdni proizvodi in njihova uporaba;
ID:	21605