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and 800 °C for the CA and KA samples, no notable changes were observed in the C 1s peak. In contrast, Tao et al. 38 showed an additional peak at 292.8 eV a er burning, which is probably attributed to the CaCO 3 in the char residues and the peak at 295.9 eV was assigned to CaO. The CaCO 3 and CaO peaks should appear when heating at 600 °C in the CA600 sample and approximately 400 °C in the KA400 sample because the intensity of some peaks decreased. The physical barrier formed by CaCO 3 and CaO during combustion can be applied to the surface of fabrics to maintain heating and combustible gases while safeguarding the underlying bres. 38 4 Conclusions We successfully extracted sodium alginate from L. japonica and S. polycystum . FTIR results were used to con rm that alginate produced using our extraction method has the same chemical structure as commercial alginate. Then, a sodium alginate solution was applied to form alginate bres and a paper composite mixed with pulp bres. The results of tensile index analysis revealed that the paper composites containing 50% calcium alginate bres had a better tensile index than other paper composite ratios; however, all composite samples still showed a lower tensile index than the pure HBKP (without the addition of the calcium alginate bres). Thermal degradation analysis revealed an enhancement in the thermal stability of the composite papers compared to pure HBKP pulp. The XRD of the char residue con rmed the presence of CaCO 3 , Ca(OH) 2 , and CaO in char residues. These residues improved heat resistance, reduced mass loss, and enhanced both thermal stability and ame retardancy. This study successfully produced composite paper from a blend of calcium alginate and wood pulp bres. The ndings suggest that calcium alginate bres have potential for applica- tions such as important documents, food packaging, domestic furnishings like padding, interior ttings such as thermal and sound insulation for walls, wallpaper decoration, structural coatings for wooden beams, and shipping and transportation materials.
Con fl icts of interest
There are no con icts to declare.
Acknowledgements This research was partially supported by Science and Technology Research Partnership for Sustainable Development (SATREPS), Japan Science and Technology Agency (JST, JPMJSA2307)/Japan International Cooperation Agency (JICA). K. T. acknowledges the Ministry of Education, Culture, Sports, Science, and Technology (MEXT) of Japan for providing a scholarship under the Trans- World Professional Human Resources Development Program on Food Security & Natural Resources Management (TPHRD) for the Doctoral Course. We would like to thank the Open Facility Centre at the University of Tsukuba for allowing us to use their facilities and funding from the operating budget of the University of Tsukuba.
References
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Data availability
The datasets generated for this study are available on request from the corresponding author.
Author contributions RM. M. N. F. performed most of the experiments and wrote the manuscript. K. T. performed some experimental work and guided the experiments. A. N. and M. K. guided and assisted the experiments. T. E. supervised the study and revised the manu- script accordingly. All authors have given their nal approval for the publication of this manuscript.
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