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example 1
1.1 Gelatinization
[0135]Cornstarch 75 g (27% w / w amylose, 73% w / w amylopectin) 0.463 mol was added to 1.5 L of distilled water in a 2 L round-bottom flask. The mixture was then gelatinized in an oil bath at 110° C. with continuous stirring for 3 hours. As the person skilled in the art will understand gelatinization conditions will depend on the starch type. High amylose (70% amylose) cornstarch for example will preferably be performed at a higher temperature (˜140° C.).
1.2 Retrogradation
[0136]Gelatinized cornstarch prepared in 1.1 was poured into 4×500 ml powder glass jars. While still hot, lids were attached forming a barrier against microbial activity. Samples were then labelled and placed in a fridge at 5° C. for 3 weeks. As the person skilled in the art will understand, also retrogradation stage depends on the starch type. High amylose (e.g. 70% amylose) cornstarch for example will retrograde sufficiently after only one or two days, as already described above.
1.3 Solvent Exchang...
example 2
2.1 Determination of Surface Area of Starch.
[0143]Nitrogen adsorption / desorption measurements of the starches was undertaken on a Micromeritics ASAP 2010 instrument at 77K with approximately 0.1 g of material. Prior to analysis, all samples were out-gassed for a minimum of 3 hours at 65° C. and corrected for mass differences after the experiment. Surface areas were calculated using the BET equation.
2.2 Determination of Starch Esterification—Titration Method.
[0144]Titration is the methodology that is most accepted in the field. The repeating unit of starch (α-D-glucopyranose) has three hydroxyl groups; therefore the maximum degree of substitution (D.S.) for starch is usually quoted as being three. However, the D.S. could exceed three as end units can have four ester-groups, for example acetyl groups, attached. The titration method employed to determine the DS of the esterified (expanded) starch was based on the procedure employed by Wurzburg (Wurzburg, O., (Ed. Whistler, R.), Methods...
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