The quality of adhesives is closely related to the quality and dosage of starch. The fineness, protein and fat content of starch all affect its performance. If the protein and fat content in starch is too high and the fineness is lower than 98 mesh (100 mesh sieve filtration), even if the oxidation degree is very high during production, the viscosity of the material is only more than 20 seconds (measured by Tu-4 cup viscometer). However, after being stored for about 5-7 days, it will naturally thicken, lose fluidity, and become jelly-like. There will also be a lot of foam when used, which directly affects the bonding quality. If qualified starch is used, as long as the oxidation and gelatinization degree are appropriate, the viscosity of the finished adhesive is 40±10 seconds. The viscosity will not change much during the storage period, but the color will become darker, but the viscosity will remain basically unchanged.

silicone adhesive products are as follows:Products-IOTA (siliconeadhesives.net)