The aim of this study is to analyze the various compositions of polyvinyl
alcohol (PVA) and starch blends. The blends have been cross-linked with glyoxal
to enhance its properties. The hydroxyl groups of PVA and starch react with
glyoxal via formation of acetal bonds; hence crosslinking could take place. The cross-linking of glyoxal is
observed in various analytical methods such as DSC and FTIR. The cross-linked
blends showed better thermal and mechanical properties. Viscosity, tensile
shear strength, pencil hardness and ultimate stress were evaluated to estimate
the changes due to cross-linking. It was observed that the cross-linking is
directly proportional to starch, since the starch hydroxyl groups are easily
accessible for reacting. The cross-linked blend showed better cohesion between
its chains, thereby increasing glass transition temperature. It was reflected
in the subsequent increase in tensile strength properties.
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