Utilization of fermented cacao drippings as coagulant of rubber latex
1995
Abrazado, A.F. | Lumbao, J.A. (Department of Agriculture, Region 12, Amas, Kidapawan 9400, Cotabato (Philippines). Central Mindanao Integrated Agricultural Research Center)
A study was conducted in 1989 to determine the coagulation of rubber latex using fermented cacao drippings as coagulant. Cacao seeds, when extracted and fermented, produce drippings which is a first class organic acid and are usually turned waste by cacao farmers. These drippings, when collected and fermented, could be a substitute to glacial acetic acid, a commercial rubber latex coagulant widely used by rubber farmers and producers. Cacao drippings fermented for 15 to 60 days and applied as coagulant at 10 cc per liter of rubber latex coagulate from 2.43 to 2.80 hrs and produce a quality of air dried sheets (ADS). Moreover, the longer the fermentation period of cacao drippings, the shorter the time of coagulation, the clearer the serum, the whiter the coagulum and the better the quality of ADS produced. By utilizing cacao drippings as rubber latex coagulant, farm cost decreases in terms of coagulant, thus increases income of rubber and cacao farmers and finally create resourcefulness in utilizing other farm resources
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