Sugar can bagasse(SCB)was mechanically activated by a self-made stirring-type ball mill. The effects of dosage of aluminate ester and activation time on the activation grade

contact angle of modified SCB and viscosity of SCB/paraffin oil system were investigated. In addition

the crystal structure and functional groups of bagasse were characterized by X-ray diffraction(XRD)and Fourier transform infrared spectroscopy(FTIR).The results showed that after modification with aluminate ester

the activation grade and contact angle of SCB increased

while viscosity of SCB/paraffin oil system decreased.  The optimal effect was achieved when the dosage of aluminate ester was 3% of SCB. It was found that the reaction of SCB and aluminate ester was strengthened obviously by mechanical activation. The activation grade and contact angle of mechanically activated SCB increased obviously

and the viscosity of activated SCB/paraffin oil system decreased greatly after modification with aluminate ester. The optimal mechanical activation time was 120 min. After modification with aluminate ester

the dispersion of SCB in organic phase increased greatly

and the effect of mechanically activated SCB modified with aluminate ester became more remarkable. XRD analysis showed  that mechanical activation decreased the degree of crystallinity of cellulose

made it more accessible to aluminate ester

and improved the reactivity of cellulose. FTIR analysis showed that chemical reaction of the hydroxy group on the surface of SCB and the alkoxyl group of aluminate ester took place during the modification

forming a new chemical bond Al—O—C

 and a molecule layer of aluminate ester was also formed on the surface of SCB.