Acetylation of Chinese bamboo flour and thermoplasticity

Abstract

Chinese bamboo flour was chemically modified by acetylation with acetic anhydride by using trichloroacetic acid as an activation agent and the optimized condition for acetylation of bamboo flour was determined as the trichloroacetic acid amount 6.0 g per 1.5-g bamboo flour, ultrasosonication duration 40 min and the reaction time 1 h at 65°C. The composition, microstructure and thermal behavior of acetylated bamboo flour were preliminarily characterized by FT-IR, DSC and SEM etc. The acetylated bamboo flour can be molded into sheets at 130°C and 10 MPa, indicating the modified bamboo flour possesses thermalplastic performance.

Keywords

acetylation / thermoplasticity / bamboo flour / modification / trichloroacetic acid