Utilization of Chicken Eggshell Waste as a Bio-Filler for Thermoplastic Polymers: Thermal and Mechanical Characterization of Polypropylene Filled with Naturally Derived CaCo<sub>3</sub>

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  • Ahmed Arabi Hassen
    University of Alabama at Birmingham, 1150 10th Avenue South BEC 254, Birmingham, AL, USA 35294-4461
  • Melike Dizbay-Onat
    University of Alabama at Birmingham, 1150 10th Avenue South BEC 254, Birmingham, AL, USA 35294-4461
  • Dhruv Bansal
    University of Alabama at Birmingham, 1150 10th Avenue South BEC 254, Birmingham, AL, USA 35294-4461
  • Theresa Bayush
    University of Alabama at Birmingham, 1150 10th Avenue South BEC 254, Birmingham, AL, USA 35294-4461
  • Uday Vaidya
    Department of Mechanical, Aerospace and Biomedical Engineering, The University of Tennessee, Knoxville, USA

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<jats:p> The processing and characterization of polypropylene/eggshell composites was the main objective of this study. Natural source-derived calcium carbonate (CaCO<jats:sub>3</jats:sub>) was extracted from waste chicken eggshell and compounded with polypropylene polymer. The compound was molded using the Extrusion Compression Molding (ECM) process. X-ray diffraction (XRD) and Fourier Transform Infrared Spectroscopy (FTIR) analysis were conducted on the eggshell to characterize its constituents. The effects of filler loading, 30 wt.% eggshell and 30 wt.% eggshell with 5 wt.% of maleic anhydride grafted polypropylene (MAPP) on the mechanical and thermal properties were studied. The addition of a small amount of MAPP during melt extrusion improved the dispersion and bonding of CaCO<jats:sub>3</jats:sub> particles in polypropylene. 7.49% decrease in tensile strength, 35.51% enhancement in flexural modulus and 66.05% increase in notched Izod impact energy were obtained by adding 30 wt.% eggshell with 5 wt.% MAPP to polypropylene. Adding 30-wt % of eggshell filler and 5 wt.% MAPP to polypropylene delayed the flame propagation time by 99 seconds. </jats:p>

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