Abstract

Aim: This study was aimed to determine the impact of borax and gelatinization modifiers (NaOH) in the physicochemical properties of starch-based adhesives obtained from cassava.

Method and Materials: Different weights of Sodium tetraborate (borax) and concentrations of Sodium hydroxide were used as viscosity enhancer and gelatinization modifier respectively in the preparation of starch-based adhesive from cassava (Manihot esculenta) to ascertain their impact on the physicochemical properties of the adhesive produced.

Results: The viscosity, density, bond strength of the adhesive obtained from cassava (Manihot esculenta) increased with increase in the weight of borax and concentration of sodium hydroxide. Drying time of starch-based adhesive obtained from cassava (Manihot esculenta) was inversely proportional to the weight of borax and concentration of NaOH respectively. The addition of a gelatinization modifier (NaOH) with molar concentration of 0.3 M and a viscosity enhancer (borax) with a weight of 15 g to a starch adhesive from cassava (Manihot esculenta) can produce an adhesive with acceptable bond strength.

Conclusion: It was concluded that higher viscosity of starch-based adhesive obtained from cassava (Maniholt esculenta) the better rheological formulations of the adhesive and it is directly proportional to the ability of the adhesive to maintain stability of its molecular composition during curing (gel formation) which subsequently determines the bond strength of the adhesive.  

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