PRODUCTION OF ADHESIVE FROM CASSAVA STARCH

PRODUCTION OF ADHESIVE FROM CASSAVA STARCH

ABSTRACT

The present study is aimed at investigating the properties of cassava starch for the production of adhesive as a career opportunity in chemistry education. Method of starch extraction, characterization and adhesive production for quality assessment was performed. The results showed that adhesives produced with sodium hydroxide as an   enhancer has a maximum drying time of 8.60 minutes and had a stronger bond. The work concludes that the adhesive produced is of good quality and can lead to re-inventing chemistry education as a career opportunity. However, the cassava adhesive met the basic requirement for adhesive use and application. At the end recommendation were made, among others increase employment opportunity, also diversify the economic base of farmers and there is need for reorientation and attitudinal change towards entrepreneurial job.

CHAPTER ONE

1.0       INTRODUCTION

Cassava, a relatively unknown crop in the old world before the discovery of is fast assuming the status of the savior of the world; it is now grown throughout the tropical world. It Nigeria s second now only to potato as the most important starch root crop of the tropics used for food and industrial purposes. In Nigeria it is consumed raw or cooked, used for the manufacture of grain starch, flour, and a variety of other items (Tonuhari, 2004; Grace 1977). The current drive towards earning foreign exchange from cassava product in Nigeria had raised more awareness on the impotence of the crop.

1.1       DEFINITION OF ADHESIVE

            An adhesive is a substance that has the capability to hold material together.

The manner by which adhesive are able to serve this function is due to a surface attachment that is resistance to separation (ferlex, 2009). A bond occurs when the adhesive molecules adsorb into a solids surface and react chemically with it. An adhesive is also defined as a substance such as paste or cement that causes two surfaces to stick together (ferlex, 2009).

1.2       BRIEF HISTORY OF CASSAVA

Cassava is the third largest source of food carbohydrates in the tropics after rice and maize. Cassava is a major steple food in the developing world providing a basic diet for over half a billion people. It is one of the most drought tolerant crops, capable of growing on marginal soil. Nigeria is the world’s largest producer of cassava. While Thailand is the largest exporter of dried cassava.

Cassava is classified as either sweet or bitter. Like other roots and tubers, both bitter and sweet varieties of cassava contain anti-nutritional factors and toxins, with the bitter varieties containing much large amounts. They must be properly prepared before consumption, as improper preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication, goiters, and even ataxia or partial paralysis. The more toxic varieties of cassava are a fall- back resource (a” food security crop”) in ties of famine in some places. Farmer often prefers the bitter varieties because they deter pests, animals and thieves.

1.3       GROWING AREA OF CASSAVA

Cassava in most soil even poor soil for best yield results, it is wise to choose light soils or loamy soils with flat or gentle slopes .The plant cannot stand water logging which makes tubers rot stony soil are no suitable for cassava production. In other not to preserve soil organic matter and prevent soil erosion it’s best to minimize tillage. to reduce water logging, it’s best to make ridges or mounds. Ridges should be six to ten inches high and a yard parts.

1.4       DEFINITION OF STARCH

Starch is an odorless, tasteless white substance occurring widely in plant tissue and obtained chiefly from cereals and potatoes. It is a polysaccharide which functions as a carbohydrate store and is an important constituent of the human diet. Starch molecular formula is (C6 H10 O5).

1.5       CASSAVA STARCH MEAL

Initially cassava was mainly processed to meal and flour most process technologies are still imported and adopted from those of other starches the Thai cassava starch industry still encounters impediments, including high production cost high resources consumption starch loss.

1.6       CROPING SEASON OF CASSAVA

Cassava is frequently cultivated as a temporary shade plant in young plantation of cocoa, coffee, rubber or oil palm. In Thailand however it is grown mostly as a sole crop and the farmer may for ten years or more grow cassava on the some land. if the piece of cassava root drops the farmer may shift to another crop (e.g. sugarcane) maize or sorghum until cassava again become the more profitable crop.

Water is essential until the plant is well established. In most soil, sprouting takes place within the first weak after planting. Generally about percent of the corresponding surplus has to be provided for within a month of the beginning of planting, the substitution of new cuttings is still possible.

1.7       THE OBJECTIVE OF THE STUDY RESEARCH OF ADHESIVE

Is to study the application of pregelatinized cassava starch.

The main objective of this study therefore is the development of conditions that could ensure the stability of adhesives produced from cassava starch.

CHAPTER TWO

2.0       LITERATURE REVIEW

The first adhesives were natural gum and other plant resins or saps. It was believed that the Sumerian people were the first to use them until it was discovered that Neanderthals are far back as 80,000 years made adhesives from birch bark. The discovery of 6000 year old ceramics brought evidence to archaeologists about the fist practical uses and ingredients of the first adhesive. Most early adhesive were animals glues made by rendering animal products such as horse teeth 9linder 2009). During the time of baby lonia tar-like glue was used for gluing status. The Egyptian made much use of animal glues to adhere furniture, ivory and papyrus (Linder, 2009). The Mongols also use adhesives to make their short bows and the native Americans of the astern united state used a mixture of spruce gum and fat as adhesive to fashion water proof seams in their birch bark canoes (Linder, 2009). In medieval furasia, egg whites were used as glue to decorate parchments with gold leaf. The first actual glue factory was founded in Holland in the early 1700s (Linder, 2009). In the 1750s, the English introduced first glue. As the modern word evolved several other patented mathematical, such as bones, starch, fish and cacein were introduce as alternative materials for glue manufacture. Modern glue have improved flexibility, toughness, curing rate and chemical resistance (Linder,2009).