Effect of Gel on the Green Strength of Natural Rubber

Abstract

Abstract The outstanding properties of natural rubber, e.g., green strength and rapid crystallization, were attributed to the chemical branching that formed at both chain ends of the rubber molecule during the preservation of the latex in the presence of ammonia. The gel content of natural rubbers from various clonal origins increased during the preservation, but decreased after deproteinization of the aged latex. The crystallization of acetone-extracted rubber was slightly suppressed as the gel content increased. The increase in green strength during the preservation was studied in connection with the gel content and degree of branching of the rubber.