This course begins with the history of corrugating adhesives, and then describes the purpose or function of the ingredients in modern, starch-based corrugating adhesives. These include cooked and uncooked starch, caustic, borax, and water. It details the importance of adhesive viscosity and describes the bonding process at the single facer and double facer, and the many different variables that can affect bonding. It concludes with a discussion on how water-resistant adhesives are made.
• History and development of corrugating adhesives
• Adhesive formulations and application
• Gelatinization of starch
• Importance of viscosity
• Relationship between shear and viscosity
• Critical bonding processes and variables
• Water-resistant corrugating adhesives
