Characterization and properties of Alkali treated flax

  1. Get@NRC: Characterization and properties of Alkali treated flax (Opens in a new window)
DOIResolve DOI:
AuthorSearch for: ; Search for:
Proceedings titleApplied Mechanics and Materials
Conference2013 International Conference on Renewable Energy and Environmental Technology, REET 2013, 21 September 2013 through 22 September 2013, Jilin
Pages11281132; # of pages: 5
SubjectAlkali treatment; Concentration region; Fiber structures; Natural materials; Polymer composite; Properties of composites; Reinforcing materials; Single fiber; Characterization; Environmental technology; Fibers; Flax; Linen; Mechanical properties; Removal; Stress concentration; Tensile testing; Yarn
AbstractFlax, a kind of natural fiber, has been widely applied as reinforcing materials for polymer composites because of its superior tensile properties. It normally contains noncellulose portions and other impurities, which could act as stress concentration regions to affect negatively the mechanical properties of composites. In this work, canadian linseed flax (F1) was treated by alkali to remove the noncellulose portions and impurities. The treated F1 was characterized in detail applying SEM, FTIR, TGA and single fiber tensile test for its promising application in composites as natural materials. The proper condition of alkali treatment was explored and determined to be 2% of NaOH for 1h at 80°C. Under this condition, the mechanical property of the fiber was 10% better than that of untreated F1, and the non-cellulose portion removing ratio was more than 25% without hurting fiber structure. © (2014) Trans Tech Publications, Switzerland.
Publication date
AffiliationNational Research Council Canada (NRC-CNRC)
Peer reviewedYes
NPARC number21270817
Export citationExport as RIS
Report a correctionReport a correction
Record identifierf8656dfd-f966-452b-b9bb-8a858fc5a758
Record created2014-02-17
Record modified2016-05-09
Bookmark and share
  • Share this page with Facebook (Opens in a new window)
  • Share this page with Twitter (Opens in a new window)
  • Share this page with Google+ (Opens in a new window)
  • Share this page with Delicious (Opens in a new window)
Date modified: