Banca de QUALIFICAÇÃO: ÍNGRID AMÉLIA DOS SANTOS MATUSINHO

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : ÍNGRID AMÉLIA DOS SANTOS MATUSINHO
DATE: 21/12/2022
TIME: 14:00
LOCAL: INFLUÊNCIA DO TIPO DE AMIDO NAS PROPRIEDADES DE BLENDAS BIODEGRADÁVEIS Contendo POLI (butileno-adipa
TITLE:

INFLUÊNCIA DO TIPO DE AMIDO NAS PROPRIEDADES DE BLENDAS BIODEGRADÁVEIS Contendo POLI (butileno-adipato- co- tereftalato)

KEY WORDS:

Starch, blend, poly(butylene-adipate-co-terephthalate)

PAGES: 80
BIG AREA: Ciências Exatas e da Terra
AREA: Química
SUBÁREA: Físico-Química
SUMMARY:

In recent years, environmental issues are increasingly in evidence in society, especially in relation to plastic waste and environmental pollution related to them (UNEP, 2016). According to studies carried out by the WWF (World Wide Fund for Nature), Brazil is the 4th country that generates the most plastic waste in the world, producing about 11.3 million tons of waste, behind only the United States, China and India (WWF, 2019). The study and development of biodegradable polymers are a possibility to circumvent this problem (Muthuraj et al, 2017). Biodegradable polymers offer a number of advantages for environmental conservation as they degrade in a reasonably short period of time without causing environmental problems. In this work, it is proposed to produce and characterize blends of modified thermoplastic starch (TPSR) and poly(butylene-adipate-co-terephthalate)-PBAT, to evaluate the effect of the origin of the starch, having as source: Sweet Potato Starch and Cassava, and the influence of the variation of PBAT contents in the percentages of 10, 20, 30 and 40% m/m on the properties of the blends produced. The blends will be characterized in terms of thermal, structural, morphological and mechanical properties.

BANKING MEMBERS:
Presidente - JOAO PAULO CAMPOS TRIGUEIRO
Interno - BRENO RODRIGUES LAMAGHERE GALVAO