Explore the vast range of titles available.

A green composite was fabricated using bamboo fiber and 9,9′-bis(aryl)fluorene-modified cellulose nanofiber (FCNF). Cellulose nanofiber (CNF) and finely crushed bamboo fiber (CBF) were also used as binders. The mechanical properties of the composites were compared. It was found that the FCNF-bamboo fiber composite had the maximum flexural strength among these binders. This result was likely due to strong bonding by chemical reactions among fibers and the FCNF. The effect of fiber orientation accuracy on the mechanical properties of the composites was also investigated. When the bamboo fibers were carefully aligned, without fibers crossing each other, the mechanical properties increased by two times, compared to the composites with fibers crossing each other. In the accurately aligned bamboo composites, the cross sections of the fibers were largely deformed by compression stress during hot-press forming. Thus, the gaps among fibers decreased, and interfacial adherence was improved. The effect of fabrication temperature on the mechanical properties of the FCNF-bamboo composite was also examined. It was found that the maximum flexural modulus and strength of the composites were at approximately 250 °C, and the mechanical properties rapidly decreased above 270 °C due to thermal degradation of the bamboo fiber.

The global production of macadamia nuts has witnessed a significant increase, resulting in the accumulation of large quantities of discarded nutshells. These nutshells possess the properties of remarkable hardness and toughness, which are comparable to those of aluminum. Incorporating natural fillers to enhance the properties of composite materials for various applications, including light duty, structural, and semi-structural purposes, is a common practice. Given their inherent hardness and toughness, macadamia nutshells present an intriguing choice as fillers, provided that the manufacturing conditions are economically viable. With the urgent need to shift toward natural fillers and reduce reliance on synthetics, exploring macadamia nutshells as components of natural fiber composites becomes imperative. This review aims to comprehensively examine the existing body of knowledge on macadamia nutshells and their bio-synthetic polymer composites, highlighting key research findings, achievements, and identifying knowledge gaps. Furthermore, the article will outline prospective areas of focus for future research endeavors in this domain, aligning with the universal goal of minimizing synthetic materials.

This study focused on the increase of processing temperature of sugarcane bagasse fiber and polypropylene composites by removing sucrose and moisture in bagasse fibers. The relationship between the number of washing times and remaining sucrose in bagasse fiber were measured by high-performance liquid chromatography (HPLC). The analysis showed that original bagasse fibers, which had been obtained from a sugar cane mill, contained 4.0 wt% sucrose. To clarify the effect of the remaining sucrose and moisture on the limit of processing temperature in bagasse composites, the sucrose removed bagasse (40 wt%) or the original bagasse (40 wt%) was mixed with polypropylene (60 wt%), respectively. Then, the composite specimens were prepared with hot-press forming at various temperature. The observations of the composites appearances and their flexural tests were carried out. The results showed that the limit of processing temperature in the removing sucrose and moisture of bagasse composites was dramatically improved. The flexural properties in the sucrose and moisture removed bagasse composites did not decrease until 260 °C, while that in the original bagasse composites decreased at 240 °C.

A composite fabricated from 9,9′-bis(aryl)fluorene-modified nanocellulose (FCF) and bamboo fiber was studied to explore its processing conditions and limitations. The FCF acted as a binding agent, and bamboo fibers were used as structural reinforcement. Two types of FCF were fabricated and studied: hydroxy and epoxy functional groups with FCF. The FCF solution was homogenized and coated on bamboo fiber sheets. These sheets were laminated with FCF by hot-pressing at various temperatures, pressures, and weight fractions. Flexural modulus and strength were determined at each processing condition. Epoxy type FCF composites exhibited superior flexural performance compared to the hydroxy type. The epoxy type showed better homogeneous dispersion, which increased interfacial area between fibers. The optimal processing temperature was 230 °C. It was considered that thermal degradation occurred above 250 °C and chemical reaction between binder and bamboo was not enough below 210 °C. Flexural performance in the composites showed that approximately 10 MPa was structurally better due to increase of contact area among fibers, which was crushed flat by pressure.

Growing environmental concerns and the depletion of fossil-based resources have accelerated the demand for sustainable alternatives in engineering and construction materials. Among these, bio-based composites have gained attention for their use of renewable and eco-friendly resources. Macadamia nutshells, typically treated as agricultural waste, possess high strength, brittleness, heat resistance, and fracture toughness, making them attractive candidates for structural applications. Australia alone contributes nearly 40% of global macadamia production, generating significant shell by-products that could be repurposed into high-value composites. This study investigates the development of novel composite cores and sandwich structures using macadamia nutshell particles reinforced in an epoxy polymer matrix. Two weight ratios (10% and 15%) and two particle sizes (200–600 µm and 1–1.18 mm) were employed, combined with laminating epoxy resin and hardener to fabricate composite cores. These cores were further processed into sandwich specimens with carbon fabric skins. Flexural and short beam shear (SBS) tests were conducted to evaluate the mechanical behaviour of the composites. The results demonstrate that higher filler content with fine particles achieved up to 15% higher flexural strength and 18% higher stiffness compared to coarser particle composites. Sandwich structures exhibited markedly improved interlaminar shear strength (8–15 MPa), confirming superior load transfer and durability. The results demonstrate that higher filler content and finer particles provided the most favourable mechanical performance, showing higher flexural strength, stiffness, and shear resistance compared to coarser particle formulations. Sandwich structures significantly outperformed core-only composites due to improved load transfer and resistance to bending and shear stresses, with the 15% fine-particle configuration emerging as the optimal formulation. By transforming macadamia nutshells into value-added composites, this research highlights an innovative pathway for waste utilisation, reduced environmental impact, and sustainable material development. The findings suggest that such composites hold strong potential for structural applications in construction and related engineering fields, especially in regions with abundant macadamia production. This study reinforces the role of agricultural by-products as practical solutions for advancing green composites and contributing to circular economy principles.

This study focused on the increase of processing temperature of sugarcane bagasse fiber and polypropylene composites by removing sucrose and moisture in bagasse fibers. The relationship between the number of washing times and remaining sucrose in bagasse fiber were measured by high-performance liquid chromatography (HPLC). The analysis showed that original bagasse fibers, which had been obtained from a sugar cane mill, contained 4.0 wt% sucrose. To clarify the effect of the remaining sucrose and moisture on the limit of processing temperature in bagasse composites, the sucrose removed bagasse (40 wt%) or the original bagasse (40 wt%) was mixed with polypropylene (60 wt%), respectively. Then, the composite specimens were prepared with hot-press forming at various temperature. The observations of the composites appearances and their flexural tests were carried out. The results showed that the limit of processing temperature in the removing sucrose and moisture of bagasse composites was dramatically improved. The flexural properties in the sucrose and moisture removed bagasse composites did not decrease until 260 °C, while that in the original bagasse composites decreased at 240 °C.