Coagulability of corn starch adhesive (stability of viscosity) is directly related to oxidation depth.
玉米淀粉粘合剂凝冻性(粘度稳定性)与氧化深度有直接关系。
On the base of establish oxidation process of corn starch, the preparation of corn starch adhesive was studied.
在确定氧化工艺的基础上，研究了淀粉胶粘剂的制备工艺。
The paper introduces preparation way of expanded corn starch, formula and production sequence of expanded corn starch Adhesive.
介绍了膨化玉米淀粉的制备方法，膨化玉米淀粉粘合剂的配方及生产工艺。
The effects of adhesive formulation and process conditions upon the performance of modified corn starch adhesive were explored in this study.
本论文主要研究了改性玉米淀粉胶粘剂的主要成分配比及工艺条件对产品性能的影响。
This paper introduces an improvement method for corn starch adhesive preparation, expounds its feasibility in theory and proves its superiority in practice.
介绍了一种制作玉米淀粉胶粘剂的改良方法，并从理论上论证了该法的可行性。从实践上证明了该法的优越性。
Discuss making up methods of economic corn starch adhesive, which not only reduce the costs, but also save the time of action. At the same time provide basic producing data for factory.
叙述了一种经济型玉米淀粉粘合剂的制法，它不仅降低了成本，而且极大的节省了反应时间，同时为生产厂家提供了基本的生产数据。
This paper discusses how to improve the performance of oxidized corn starch adhesive, including low green bond, bad consistent glue viscosity, bad water-resistance and slowly dry speed.
针对氧化淀粉胶粘剂初粘力低、干燥速度慢、稳定性差、抗水性差等缺点进行改性研究。
A corn starch adhesive, with moderate viscosity, good adhesion and flowability is prepared at room temperature in the presence of KMnO 4 as the oxidant via oxidation, pasting and crosslinking.
采用高锰酸钾作氧化剂，经氧化、糊化、交联等步骤，可于室温制备出一种粘度适中，粘性、流动性及稳定性较好的玉米淀粉胶粘剂。
The paper systematically studies the manufacture of aqueous vinyl polymer solution-isocyanate adhesive (API) through utilizing esterified corn starch.
对利用酯化玉米淀粉，制造水性高分子-异氰酸酯胶粘剂(api)的配方进行了系统的研究。
The oxo reactionary processes are investigated , in which the oxidation corn starch and adhesive are made of corn starch and reactive positions by oxidant.
探讨了用玉米淀粉制备氧化淀粉、淀粉粘合剂的氧化反应历程和氧化剂进攻部位。
The oxo reactionary processes are investigated , in which the oxidation corn starch and adhesive are made of corn starch and reactive positions by oxidant.
探讨了用玉米淀粉制备氧化淀粉、淀粉粘合剂的氧化反应历程和氧化剂进攻部位。
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