Mechanical Properties of Seashell Structure under Different Drying Temperature

Abstract

This study investigates the mechanical properties of seashell structure samples with different composition of sucrose as binder. It consists of 10%, 20% and 30% of sucrose with 2% wt for water and total weight of 14grams for each specimen. The size of seashell powder is between 150m - 200m and compacted in the mould with 8 ton pressure. Samples went through a sintering process for an hour in the oven with 100ºC and let it cool in room temperature for 24 hours. The mechanical properties were investigated by using a three-point bending test and Charpy impact test. For the three-point bending test, the standard used is ASTM C1161-13 at head speed at 1mm/s.  The result for three-point bending test and Charpy impact test showed that the value increased simultaneously with increases in a percentage of sucrose. Porosity and density test were also done to support the results of physical properties for each specimen.

 Keywords: seashell, binder, mechanical properties, cockle shell, low velocity impact