THE PROPERTIES OF MATERIALS MADE FROM THE COMPOSITE OF POTATO STARCH AND ETHYLENE-CO-ACRYLIC ACID WITH POLYETHYLENE.

The properties of materials made from the composite of potato starch and ethylene-co-acrylic acid with polyethylene or glycerine added in different amounts were studied. As it has been found, the increasing proportion of easily degradable starch composite increased its solubility in water, methanol and chloroform. Besides, water absorption and resistance to break also increased, but elongation at break and flow coefficient were reduced. The decreasing proportion of polyethylene reduced suitability of the material for commercial use, but in the majority of samples, the reduction was not linear. When polyethylene addition was reduced to 40-50%, the properties of the material obtained were still acceptable.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.