A Review on Tensile and Flexural Properties of Natural/Glass Fiber Reinforced Polymer Composites

Authors

  • Vatsal Maisuriya Research Scholar, Department of Chemical Engineering, S. N. Patel Institute of Technology and Research Centre, Umrakh, Gujarat Technological University, Bardoli, Gujarat, India
  • Raj Maisuriya Research Scholar, Department of Chemical Engineering, S. N. Patel Institute of Technology and Research Centre, Umrakh, Gujarat Technological University, Bardoli, Gujarat, India

Keywords:

Mechanical properties, natural fibers (FRP) composites, rule of mixture, treated and nontreated fiber

Abstract

In the most recent decade, natural plant fibers like (jute, sisal, banana, hemp, kenaf, and so on) are getting consideration from numerous analysts and academicians to use it as a substitute support of engineered fiber strengthened polymer composites. Composite assume huge job as designing material and their utilization has been expanding step by step because of their particular properties, for example, high solidarity to weight proportions, high modulus to weight proportion, erosion obstruction, and wear opposition. In present work, an endeavor is made to hybridize the material utilizing synthetic (glass) just as characteristic filaments (synthetically treated and untreated fiber), with the end goal to decrease the general utilization of manufactured support, to lessen the general expense, and to upgrade the mechanical properties. In this, correlation additionally appeared with untreated hybridization. Every single composite example with various weight rates of strands were made utilizing hand lay-up procedure and testing was finished by utilizing ASTM norms. The impact of treated fibers on flexural properties was more than that of elastic properties, which was because of more noteworthy firmness of fibers strands. Compound treatment of filaments bring down the water ingestion and result improved, in extra of natural fiber decrease the general expense also the continue fibers show higher strength than chopped.

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Published

2020-12-28

Issue

Vol. 8 No. 3 (2020)

Section

Articles

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