Improving the Mechanical Properties of Epoxy by Adding Sub-micron Cantaloupe Peel Fibers

Main Article Content

Rand B. Lutfi
Widad H. Jassim


The use of bio-fruit waste has more attention in recent years because of the low cost of bio-fibers and the protection of the environment. In this study, the epoxy was reinforced with fruit residues (cantaloupe peel powder) in proportions (1%, 2%, 3%, 4%, 5%, 7.5%, and 10% by weight) as results of mechanical tests such as impact, hardness, flexural and compression.

Adding sub microns particle size cantaloupe peels particles with a weight ratio of 7.5% improves the epoxy mechanical properties, like impact strength, hardness, flexural strength, and compression strength by 59.43%, 5.8%, 45.7%, and 118.2%, respectively.

Using X-ray diffraction, the crystallite size ( D) of cantaloupe peel the powder was about (3 nm).

In this research, Scanning electron microscopy was used to examine the morphology of the (epoxy/7.5 % cantaloupe peel powder) composite and to interpret the improvement in epoxy mechanical properties.

Article Details

How to Cite
Lutfi, R. B. ., & Jassim, W. H. . (2023). Improving the Mechanical Properties of Epoxy by Adding Sub-micron Cantaloupe Peel Fibers. Ibn AL-Haitham Journal For Pure and Applied Sciences, 36(1), 139–148.


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