ADAMSON UNIVERSITY

College of Engineering
Chemical Engineering Department
M a ni l a

Research Proposal

Preparation of Artocarpus heterophyllus Lam Seed Starch

Grafted with Polyvinyl Acetate by Emulsion
Polymerization

Proponents:

Alday, Maria Roselle C.

Almarez, Kayla Michelle B.

Calasanz, Billie Jean S.

Coritana, Angeli M.

Jaraula, Irving Dennis C.

Adviser:
Engr. Jerry G. Olay

2017
Table of Contents
Chapter I - Introduction ............................................................................................................................. 1
1.1 The Problem and Its Background ........................................................................................................ 1
1.2 Objectives ........................................................................................................................................... 2
1.3 Significance of the Study .................................................................................................................... 3
1.4 Conceptual Framework ....................................................................................................................... 3
1.5 Scope and Delimitation ....................................................................................................................... 6
1.6 Definition of terms .............................................................................................................................. 6
Chapter II – Review of Related Literature ............................................................................................... 8
2.1 Jackfruit.............................................................................................................................................. 8
2.2 Starch ................................................................................................................................................. 9
2.3 Polyvinyl Acetate ............................................................................................................................. 13
2.4 Graft Copolymerization .................................................................................................................. 15
2.5 Initiator ............................................................................................................................................. 20
2.6 Emulsifier ......................................................................................................................................... 21
2.7 Effects of Parameters ....................................................................................................................... 21
Chapter III - Methodology ....................................................................................................................... 26
3.1 Chemicals, Materials, and Equipment .............................................................................................. 26
3.1 Chemicals, Materials, and Equipment .............................................................................................. 26
3.1.1. Fourier Transform Infrared Spectroscopy (FTIR) ...................................................... 26
3.1.2. Scanning Electron Microscopy (SEM) ....................................................................... 26
3.1.3. Thermo-Gravimetric Analysis(TGA) ........................................................................ 26
3.1.4. Viscometer ................................................................................................................. 27
3.1.5 Differential Scanning Calorimetry (DSC) .................................................................. 27
3.1.6 Rapid Visco Analyzer ................................................................................................. 27
3.1.7. Oven ........................................................................................................................... 27
3.2 Experimental Set-up.......................................................................................................................... 28
3.3 Experimental Design ......................................................................................................................... 28
3.4 Methodology ..................................................................................................................................... 32
3.4.1 Extraction of Jackfruit Seed Starch............................................................................................ 32
3.4.2 Characterization of Starch ......................................................................................................... 32
3.4.3 Grafting of Starch with Polyvinyl Acetate ................................................................................. 33
 3.4.4 Measurement and Characterization of Jackfruit Seed Starch .................................................... 33
3.4.4.a. FT-IR Analysis .................................................................................................................. 33
3.4.4.b. TGA Analysis .................................................................................................................. 34
3.4.4.c. SEM Analysis.................................................................................................................... 34
3.4.4.d. Viscometer ....................................................................................................................... 34
3.4.4.e. DSC Analysis ................................................................................................................... 34
3.4.4.f. RVA Analysis ................................................................................................................... 35
3.5 Statistical Treatment ......................................................................................................................... 35