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In this study, five types of starches (sago, corn, tapioca, potato, and wheat starches) were blended with low-density polyethylene (LDPE) via melt blending technique followed by injection molding to manufacture LDPE/starch composites. Each starch content varied from 5-30 wt% of LDPE. Starch inclusion in LDPE reduced tensile strength, elongation at break, and impact strength, while tensile modulus increased significantly with increasing starch content. To provide fine starch dispersion, glycerol (30 wt% based on the starch content) was used as a plasticizer and compatibilizer. The effect of thermoplastic starch content on the properties of LDPE composites was investigated. The presence of a plasticizer or compatibilizer in the LDPE/starch composite produced better properties for sago starch-filled composite than other starches-filled composites, indicating better dispersion and homogeneity of starch in the matrix. Morphological studies of fractured surfaces using scanning electron microscopy (SEM) have revealed that the miscibility of such a blend depends on the type of starch used. The thermal testing results show that the addition of thermoplastic starch in the LDPE can increase the degradation temperature as well as the decomposition temperature and melting temperature of these composites did not change but the degree of crystallinity of the LDPE phase was slightly decreased. The water uptake of composite increased with soaking time and the application of thermoplastic sago starch samples was found to be the lowest water absorption compared to other starches. However, outdoor weather tests can show that the biodegradability of thermoplastic starch composites has increased with increasing degradation time.
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