淀粉粘合剂与氧化深度的研究

Study of Starch Adhesive and Oxidative Degree

淀粉粘合剂性能与氧化深度有直接关系，以高锰酸钾－缓和剂为氧化体系，采用冷制法，研究了氧化剂用量、浓度、氧化时间等因素对产品性能的影响。当高锰酸钾浓度为４％、加入量为３％、氧化时间为２０分钟时．所制得改性淀粉粘合剂的各项性能均较好。

There is direct relation between properties of starch adhesive and oxidtive degree. By cool preparing and KMnO4 as oxidation system, oxidant amount, time and content effecting on product' s properties were studied in the paper. When content of KMnO4 4 % , adding amount 3 % ,oxide time 20 mm, the properties of modified starch adhesive were super.