Cakes designed for competitions with competitive cooking seem to grow and tighten every year. From the restoration of full game stages to sculpture to a large extent, baker often has serious architectural skills. You also need to keep all pieces together.
The new soy-based adhesive, which was created at Jonathan Wilker's lab at Purdue University, could solve such problems – and if it leaves it to others to see how it tastes, he said.
Wilker examines how marine animals such as oysters and mussels form natural adhesives. Unlike most of the adhesives found in the iron warehouse, these adhesives are nontoxic and many of them are under water. When trying to re-create a new glue in his lab, Wilker noticed something strange.
"Things did not work if they were not," he said. "We've found that the ingredients, proteins and sugar used react and convert to glue."
This is the essence of Maillard chemistry, or "kitchen chemistry," for those of us who are not chemists. It happens when you are grilling a bar or baking in the oven; After a while, the brown edges start, and the smell of odors will fill the air. Chemically, sugars and proteins are combined to form aromatic compounds.
It usually requires warmth to initiate this process, but Maillard's chemistry is a whole class of dirty reactions and can happen in several different ways. The products of each reaction are involved in our own reactions and can release the chemicals we experience as flavors. A detailed description of Maillard's reaction would, according to PBS, take the whole book itself.
"When the food is brown, some molecules come together, proteins can interact with carbohydrates," Wilker said. "When marine creatures make their glue, they also associate proteins, they use a totally different chemistry, but the idea is somewhat similar, cross-bonds create glue."
This new soy-based glue is not well underwater, so it's probably not a perfect substitute for toxic adhesives used in plywood and chipboard (the fumes that homeowners breathe home for many years). However, it can appear in environmentally certified food packaging.
"Food packaging usually depends on typical oil-based adhesives that can eliminate toxins," Wilker said.
Not only is this new glue made from food components but even stronger than Gorilla Glue wood. Aluminum is probably the same. The findings were published recently in Bulletin of American Chemical Society.
To test the strength of the adhesive, Wilker's team glued two pieces of wood or aluminum. The far ends have a hole for the pin and the machine pulls them in the opposite direction to test their strength. The new glue was so thick on the wood that the pin was through a hole.
Although the soybean-based adhesive was very strong, it achieved even better results with a different protein, bovine serum albumin (BSA). BSA is a common protein often used in experimentation laboratories. It's cheap for scientists, but it's not cheap enough to make BSA-based glue affordable at a large scale.
"If you want to get into the glue market, your product has to be inexpensive, high-performance and the material has to be available on a large scale too," Wilker said. "This new soy-based adhesive may be able to meet these requirements and can be restored."
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