Submitted:
10 May 2025
Posted:
12 May 2025
You are already at the latest version
Abstract
Keywords:
1. Introduction
2. Materials and Method
2.1. Materials
2.2. Preparation of Biodegradable Aldehyde via Oxidation of Starch
2.3. Preparation of Oxidized Starch-Lignin (OSTL) Adhesive
2.4. Fourier Transform Infrared (FT-IR) Spectroscopy Investigation
2.5. Proton Nuclear Magnetic Resonance (1H-NMR) Investigation
2.6. X-Ray Photoelectron Spectroscopy (XPS) Investigation
2.7. Evaluation of Three-Layer Plywood Samples
2.8. Estimation of the Hydrolysis Residue Weight of the Cured Adhesive
2.9. Antifungal Performance of the Adhesive
2.10. Differential Scanning Calorimetry (DSC) Investigation
2.11. Dynamic Mechanical Analysis (DMA) Investigation
2.12. Thermogravimetric Analysis (TGA)
3. Results and Discussion
3.1. Structural Analysis of OST
3.2. Structural Characterization of the OSTL Adhesive
3.3. Evaluation of the Antifungal Performance of Adhesives
3.4. The Effect of Different Oxidation Times on the Performance of OSTL Adhesives
3.5. Effect of Oxidizing Agent Dose on the Performance of OSTL Adhesives
3.6. The Impact of Different Mass Ratios of Starch to Lignin on the Performance of OSTL Adhesives
3.7. Effect of Different Hot-Pressing Temperatures on the Performance of OSTL Adhesives
4. Conclusion
Author Contributios
Acknowledgments
References
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| Name | peak | FWHM (eV) | Area(P) CPS. eV | Atomic (%) |
| C-C | 284.80 | 1.21 | 46384.29 | 35.70 |
| C-O | 286.52 | 1.51 | 69450.80 | 53.45 |
| C-O-C | 288.12 | 1.84 | 14109.65 | 10.86 |
| Name | peak | FWHM (eV) | Area(P) CPS. eV | Atomic (%) |
| C-C | 284.80 | 1.34 | 23135.67 | 16.07 |
| C-O | 286.35 | 1.38 | 98516.11 | 68.44 |
| C=O | 287.76 | 1.21 | 16834.70 | 11.70 |
| O-C=O | 288.60 | 1.48 | 5449.34 | 3.79 |
| Name | peak | FWHM (eV) | Area(P) CPS. eV | Atomic (%) |
| C-O | 532.80 | 1.85 | 212974.74 | 93.92 |
| C=O | 531.30 | 1.29 | 13710.86 | 6.05 |
| O-C=O | 534.90 | 1.30 | 86.48 | 0.04 |
| Name | peak | FWHM (eV) | Area(P) CPS. eV | Atomic (%) |
| C-O | 532.70 | 2.48 | 158164.89 | 99.62 |
| C=O | 529.00 | 0.54 | 225.13 | 0.14 |
| O-C=O | 534.82 | 0.54 | 373.98 | 0.24 |
| Time/h |
Starting temperature/℃ |
Maximum exothermic peak/℃ |
Termination temperature/℃ |
Enthalpy/ (J.g-1) |
| 3 | 162.0 | 166.8 | 174.2 | 951.7 |
| 6 | 128.1 | 137.0 | 145.1 | 951.4 |
| 9 | 169.7 | 176.9 | 184.5 | 1156.0 |
| 12 | 159.4 | 165.4 | 172.2 | 1024.0 |
| Additions /% |
Starting temperature/℃ |
Maximum exothermic peak/℃ |
Termination temperature/℃ |
Enthalpy/ (J.g-1) | ||
| 9 | 142.8 | 148.1 | 153.5 | 666 | ||
| 11 | 144.0 | 154.8 | 162.1 | 997.4 | ||
| 13 | 128.1 | 137.0 | 145.1 | 951.4 | ||
| 15 | 125.5 | 141.1 | 150.1 | 814.2 | ||
| 17 | 126.3 | 140.5 | 149.8 | 779.8 | ||
| Starch |
Starting temperature/℃ |
Maximum exothermic peak/℃ |
Termination temperature/℃ |
Enthalpy/ (J.g-1) | |||
| 0.6 | 110.5 | 127.5 | 137.9 | 689.2 | |||
| 0.8 | 128.1 | 137.0 | 145.1 | 988.2 | |||
| 1.0 | 128.3 | 137.8 | 144.9 | 970.2 | |||
| 1.2 | 128.7 | 138.1 | 145.1 | 978.0 | |||
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