Properties of antibacterial bioboard from bamboo macromolecule by hot press

Abstract

Bamboo macromolecules were pretreated with bamboo vinegar, which has an antibacterial property, and processed into antibacterial bioboard (ABB) by hot pressing. The ABB was then analyzed by conducting Fourier-transform infrared spectroscopy, thermogravimetric analysis and differential thermal analysis. Results showed that ABB samples had average density of 1.0 g/cm3, which is appropriate for application. The physical and mechanical properties were best for the ABB sample pretreated with bamboo vinegar and hot pressed at 165 °C for 10 min. Fourier-transform infrared spectroscopy revealed that the optimum conditions for hot pressing were a temperature of 165 °C, duration of 10 min, and the addition of bamboo vinegar. Thermogravimetric analysis/differential thermal analysis curves indicated that the thermal degradation of the ABB was less than that of bamboo, revealing that hot pressing increased the thermal stability of ABB samples. Analysis revealed that pretreatment with bamboo vinegar improved the antibacterial property of the ABB. Keywords: Bamboo vinegar, Bamboo macromolecule, Antibacterial bioboard, Fourier-transform infrared spectroscopy, Thermogravimetric analysis/differential thermal analysis