Method for preparing antiskid rubber by using mung bean starch and application thereof
A mung bean starch and non-slip technology, applied in the direction of starch adhesives, adhesive types, etc., can solve the problems of long packaging time, increased production costs, and high cost of packaging materials, and achieve the effect of short production time and low production cost
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Embodiment 1
[0016] a. The ratio of water to powder is 20:1 (v / w)
[0017] Weigh 1 g of mung bean starch, put it into a 50 mL beaker, add 20 mL of distilled water, and stir well to make a uniform mixture;
[0018] b. Gelatinization temperature at room temperature
[0019] Place the beaker containing the mixed solution at room temperature, and stir continuously during the gelatinization process, so that the mixed solution can be uniformly gelatinized;
[0020] c, gelatinization time 30 min
[0021] Stir for 30 minutes to allow the mung bean starch to fully gelatinize, and the fully gelatinized solution is the mung bean starch anti-skid glue.
Embodiment 2
[0023] a. The ratio of water to powder is 40:1 (v / w)
[0024] Weigh 1 g of mung bean starch, put it into a 50 mL beaker, add 40 mL of distilled water, and stir well to make a uniform mixture;
[0025] b. Gelatinization temperature 90℃
[0026] Put the beaker containing the mixed solution in a water bath and heat it to 90°C, and keep stirring during the heating process, so that the mixed solution can be uniformly gelatinized;
[0027] c, gelatinization time 20 min
[0028] Soak in a water bath for 20 minutes to fully gelatinize the mung bean starch, and the fully gelatinized solution is the mung bean starch anti-slip glue.
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