Özet:

In this work, the effects of Chicken egg shell powder (ESP) on the properties of Poly(Lactic Acid) PLA/ESP composite films (products) were examined. 4 wt.% PLA solution prepared and ESP added to solution at wt. %10, %20, %30, %50. PLA and PLA/ESP films prepared by the film-casting method. The mechanical and thermal behaviours of the composites were investigated using fourier transform infrared spectroscopy (FTIR), xray diffraction analysis (XRD), thermogravimetric analysis (TGA), dynamic mechanic anaylsis (DMA) and polarized optical microscopic analysis. While ESP added in different amounts into the PLA film also increases the crystal density the composite film as the amount of substance increases. Also, as the amount of ESP in the product increased, the thermal stability of the composite films increases and a sharper and roughness structure is occurs. % 10 and % 20 ESP added composites had elasticity properties as PLA, while high-strength composite film formation was observed at % 30 and %50 ESP added composites. So, the storage modulus is seen at a higher level than normal PLA. These composites could be used in packaging application because of reducing light permeability properties and high-strength composite film formation.

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