Impact of Microorganisms on Mechanical Properties Changes of Composite Materials with Sawdust as Organic Filler

Piotr Mazur



Jarosław Szuszkiewicz

University of Warmia and Mazury in Olsztyn


Abstrakt

The beginning of the XXIst century is characterized by rapid development of polymer materials, including polymer composite materials, which consist of a natural organic filler (wood flour, sawdust, cellulose fiber, flax fiber, sisal fiber) and reinforcement carrier (polymer). In case of that kind of the fillers under the influence of weathering (humidity, temperature) they might be subject to biodegradation due to effect of microorganisms, including funguses, which are responsible for degradation of natural organic fillers. In case of the low melting temperature polymers (e.g. PE-LD) the processing temperature does not entirely eliminate some of the fungal spores. The paper has presented the research results of twelve months. The development of the microorganisms in the natural conditions was examined in a pure filler (sawdust) as well as in a composite. Simultaneously, change of one of the fundamental strength properties, which is the impact strength, was being tested. For the investigated composite the PE-LD as the matrix and a sawdust mixture of pine, larch and oak were used. The sawdust formed the composite in 30% vol. The research results confirmed that in the natural conditions the microorganisms development depends on weathering which varies in the time of the year. The value of the V notch impact strength changed from 12.5 kJ/m2 for the composite in initial phase to the value of 6.7 kJ/m2 after twelve months operation, which is close to 54%.


Słowa kluczowe:

polymer, composite, organic filler, microorganisms, impact strength, polyethylene


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Opublikowane
12-03-2021

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Mazur, P., & Szuszkiewicz, J. (2021). Impact of Microorganisms on Mechanical Properties Changes of Composite Materials with Sawdust as Organic Filler . Technical Sciences, 24(1), 5–11. https://doi.org/10.31648/ts.5845

Piotr Mazur 

Jarosław Szuszkiewicz 
University of Warmia and Mazury in Olsztyn



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Creative Commons License

Utwór dostępny jest na licencji Creative Commons Uznanie autorstwa 4.0 Międzynarodowe.





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