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DOI: EGG-CITING ADVANCES: CULINARY CHEMISTRY IN FABRICATING COMPOSITE COPPER/FLY ASH FOAM WITH ENHANCED MATERIAL PROPERTIES
Surya Gunawan , Department of Mechanical Engineering, Sriwijaya University, Palembang, IndonesiaAbstract
This study explores innovative advancements in material science by incorporating culinary chemistry techniques in the fabrication of composite copper/fly ash foam. Utilizing egg yolk as a foaming agent, the resulting material exhibits enhanced mechanical strength, thermal conductivity, and a unique foam structure. The interdisciplinary approach merges the strengths of copper and fly ash with the emulsifying properties of egg yolk, introducing a novel dimension to material synthesis. The study's findings offer promising insights into the potential applications of this egg-citing composite foam in fields requiring lightweight, insulating, and structurally sound materials.
Keywords
Culinary chemistry, composite materials, foaming agent
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