ملخص الدراسة:

Chicken eggshell (ES) is an aviculture byproduct that has been listed worldwide as one of the worst environmental problems. It constituted by a three-layered structure, namely the cuticle on the outer surface, a spongy (calcareous) layer and an inner lamellar (or mammillary) layer. The chemical composition (by weight) of byproduct eggshell consists of calcium carbonate (94%), magnesium carbonate (1%), calcium phosphate (1%) and organic matter (4%) such as type X-collagen, sulfated polysaccharides, and other proteins. This study aimed to investigate the various characteristics of ESP including scaning electron microscopy (SEM) to study the particle size, surface morphology, FTIR and X-ray fluorescence (XRF), and Thermo gravimetric Analyzer (TGA). Based on its unique characteristics, the potential use of ESP as a natural filler prepared from food waste incorporated with natural rubber latex foam (NRLF) was investigated.

توثيق المرجعي (APA)

Bashir, Amal S.m.,& Manusamy, Yamuna (2014). Characterization of Raw Egg Shell Powder (ESP) as A Good Bio-filler. The Fifth International Conference on Engineering and Sustainability (ICES5), The Islamic University of Gaza. 28177