本研究是以個別塑化聚乙烯醇與糊化玉米澱粉，再進行摻合的方式製造合膠。討論在不同的甘油比例（4%-24%）的塑化下，對不同比例之擬可塑性聚乙烯醇（13%）／擬熱可塑性糊化澱粉（0-20%）合膠，進行各項性質分析。在製程比較中，可知澱粉糊化越久，可得較軟性質的合膠，由掃描式電子顯微鏡圖中也顯示，可得較完整之斷面。在不同濃度比較，由抗張測試可知，隨著甘油的增加，機械性出現下降的趨勢，但在斷裂點延伸率上，添加8%甘油得到最大值，故本實驗8%甘油為最佳之塑化濃度。另外添加的澱粉濃度增高，最大應力與楊氏係數也有增大的趨勢。熱動分析中，熱裂解分析重量損失會隨著澱粉增加而減小，增加熱穩定性。微觀形態學方面，可發現裂紋與孔洞是造成機械性質不佳的主因。
The purpose of this study was individually plasticizing PVA and gelatinized corn starch, and blended these materials together, respectively. Different amount of glycerol for plasticizing and variable ratio of starch blending PVA, were also investigated in this study. On comparsing different manufacturing processes, revealed starch gelatinizing time extended would cause samples softer. FE-SEM (Field emission scanning electron mircoscope) pictures shows the clear fracture, which can be perfectly obtained. On comparising different hybrid material forming ratio, the results of tensile test showed amount of glycerol increasing would cause mechanical properties decreasing. The maximum elongation at break appeared at glycerol amount arrived 8%. Tensile strength and Young's modulus were advanced by increasing the amount of starch. From TGA analysis, thermal stability was advanced by increasing starch content. Hardness will increase in the second dried process. In morphology, cracks and holes would lead pigments to a poor mechanical properties.
