Effect of Part Replacement of Mercaptobenzothiazole with Locust Bean Cake on the Thermal and Electrical Conductivities of Natural Rubber Vulcanizates

Authors

  • B.F. Adeosun Science Technology Department, Federal Polytechnic, PMB 5351, Ado-Ekiti, Nigeria
  • A.E. Oyeleke Science Technology Department, Federal Polytechnic, PMB 5351, Ado-Ekiti, Nigeria
  • E.G. Olumayede Lems Department, Ondo State Polytechnic, PMB 1019, Owo, Nigeria

Keywords:

mercaptobenzothiazole, locust bean cake, natural rubber, thermodynamic parameters, rubber vulcanizates

Abstract

The effect of part replacement of mercaptobenzothiazole (MBTS) with locust bean cake (LBC) on the thermo- dynamic parameters, thermal and electrical conductivities of natural rubber (NR) composite, was examined. Generally, all the thermodynamic parameters, the thermal conductivity and the electrical conductivity of the NR vulcanizates were altered on the inclusion of the MBTS/LBC mix in the formulations of the composites. The degree of alteration of these properties increased with increasing LBC contents in the MBTS/LBC mix. It appears that upto 50/50, MBTS/LBC mix, the lower the entropy change of the molecules of the composite, the higher was the crosslink density of the composite, and the better was the ability of the composite to conduct heat and electricity. It is, therefore, advantageous to replace MBTS with LBC upto 50% in the formulations of NR composites for improved thermal and electrical insulation.

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Published

2005-04-25

How to Cite

Adeosun, B., Oyeleke, A., & Olumayede, E. (2005). Effect of Part Replacement of Mercaptobenzothiazole with Locust Bean Cake on the Thermal and Electrical Conductivities of Natural Rubber Vulcanizates. Biological Sciences - PJSIR, 48(2), 131–134. Retrieved from https://v2.pjsir.org/index.php/biological-sciences/article/view/1361

Issue

Vol. 48 No. 2 (2005): Pakistan Journal of Scientific and Industrial Research

Section

Articles