The Effect of Extraction and Prehydrolysis on the Thermoplasticity and Thermal Stability of Chemically Modified Rice Straw.

Rice straw after exraction with organic solvents was subjected to benzylation and acetylation reactions. Products of mentioned reactions were characterized by their FTIR and 1H NMR spectra. Thermal stability of products were evaluated by TGA thermograms and it was observed that the thermal stability of products was higher than that of starting materials. Thermoplastic behaviour of products was characterized by TMA thermograms and it was observed that the thermoplasticity of products was higher than that of starting materials. As a second pretreatment, rice straw was hydrolyzed. Then it was subjected to benzylation and acetylation reactions. FTIR and 1H NMR spectra of products were recorded. TGA and TMA thermograms of products show that they have higher thermal stability and thermplasticity in comparrison with starting materials.