Effect of Dilution Level and Leaching Temperature on the Protein Content in Natural Rubber Gloves

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dc.contributor.authorKumari, T.B.K.
dc.date.accessioned2021-05-03T08:17:33Z
dc.date.available2021-05-03T08:17:33Z
dc.date.issued2013
dc.description.abstractNatural rubber latex is an invaluable raw material in the present world, but the synthetic rubber products have come in to the arena of rubber product designing and it compete with natural rubber latex products. The major problem associate with natural rubber latex products is the ' type I allergy' caused by the proteins leached by the sweat or other body fluids. The reason is proteins present in natural rubber latex. The main aim of this study was to introduce two alternative methods to tackle the protein allergy in natural rubber products. Acid treatments, potassium hydroxide treatments and addition of water soluble polymers like strategies have already been introduced to reduce extractable proteins in natural rubber products. In this study two different experiments were conducted.First treatment was dilution of natural rubber latex with two different dilution levels as dry rubber content of 30% and 25% in field latex and prepares films for protein testing before centrifuging, after centrifuging and after manufacturing of gloves. Second treatment was treated the gloves with different leaching temperature levelsas 50°C, 60°C, 70°C, 80°C, 90 °C and protein testing. Results showed that the extractable protein content of the films reduced with increasing dilution and increasing leaching temperature. Dilution treatment and leaching treatments were found effective in reducing extractable protein content in natural rubber latex films.en_US
dc.identifier.otherUWU/PLT/09/0019
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/6680/UWULD%20PLT%2009%200019-18042019092609.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.relation.ispartofseries;UWU/PLT/09/0019
dc.subjectPalm and Latex Technology and Value Addition Degree Programme ( PLT)en_US
dc.titleEffect of Dilution Level and Leaching Temperature on the Protein Content in Natural Rubber Glovesen_US
dc.title.alternativeResearch Article – PLT 2013en_US
dc.typeThesisen_US
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