| Category | Type | Material |
| Fibers | Vegetable Fibers
show all Fibers types |
Banana fiber Coir Cotton Felt Flax Hemp Jute Ramie Sisal Starch |
| Quantity | Value | Unit |
| Young's modulus | 300 - 780 | MPa |
| Tensile strength | 453 - 550 | MPa |
| Elongation | 0.8 - 2 | % |
| Quantity | Value | Unit |
| Density | 1440 - 1460 | kg/m3 |
| Water absorption | 12 - 35 | % |
| Quantity | Value | Unit |
| Environmental remarks | Jute fiber production takes mainly place in India, Bangladesh, China and Thailand. The jute plant can be harvested after four months growing. On average the jute plant is composed of 12,5% leaves, 48% wood and 39,5 % ribbon. Jute fibers are gained from the ribbon by retting the the bast in water for about 5 to 22 days. Some pesticides and fertilisers are applied. on the jute fields, but jute cultivation causes no soil erosion, because of the short growing period and crop rotation with rice and potatoes. During the retting process the water is polluted with organic substances, which causes depletion. | |
| Author: | Idemat 2003, Design for Sustainability, Delft University of Technology | |
| Remarks | Bast fiber. One of the cheapest natural fibres. Poor resistance against moisture, brittles under influence of light, absorbs paint easily. Jute consists of very short elementary fibers (lenth 0,7-6 mm) wich are stuck together by lignin to form long brittle fibers (length of 300-400 mm). | |
Sample: Vegetable Fibers |
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Dear visitor, Matbase has not changed a lot over the last few years, but, as you may have noticed, read more
Richard Vennix MSc
co-founder of Matbase and innovation consultant
08-12-2009 08:33
Last november was a memorable month for us at Matbase, we passed the milestone of 1000 visitors per day. So I guess we were not that far of when we thought it would be a good idea to make the material database we used as students during our stay at the Delft University of Technology accessable to other people. Apparently, people appreciate the easy way they can lookup the material properties and how we present the data.
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