Abstract
The casein, soy protein, and blood adhesives are often considered as a family of adhesives because they have some properties in common. Although similar, the chemical structures of these three proteins are different enough to give unique properties to the adhesives which are made from each. This chapter will primarily cover the casein adhesives, but will touch also on some of the properties common to the three protein sources and the use of combinations of casein-soy, casein-blood, and casein-soy-blood in the same adhesive. In the matter of terminology, casein adhesive will be used as a broad term embracing all the adhesives based on casein; but for the casein-lime-sodium salt wood glue, the colloquial term casein glue will be used.
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References
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© 1990 Van Nostrand Reinhold, New York, NY
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Bye, C.N. (1990). Casein and Mixed Protein Adhesives. In: Skeist, I. (eds) Handbook of Adhesives. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0671-9_7
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