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A binder or binding agent is any material or substance that holds or draws other materials together to form a cohesive whole mechanically, chemically, by adhesion or cohesion. More narrowly, binders are liquid or dough-like substances that harden by a chemical or physical process and bind fibres, filler powder and other particles added into it.
Parts printed using the binder jetting process are inherently porous and have an unfinished surface, as unlike powder bed fusion the powders are not physically melted and are joined by a binding agent. While the usage of a binding agent allows for high melting temperature (e.g. ceramic) and heat-sensitive (e.g. polymer) materials to be powdered ...
The use of adhesives offers certain advantages over other binding techniques such as sewing, mechanical fastenings, and welding. These include the ability to bind different materials together, the more efficient distribution of stress across a joint, the cost-effectiveness of an easily mechanized process, and greater flexibility in design.
During the Great Depression, cooking meatloaf was a way for families to stretch the food budget by using an inexpensive type of meat and left-over ingredients. Along with spices , [ 2 ] it was popular to add cereal grains , bread or saltine crackers to the meatloaf to add bulk and stretch the meat.
Any meatloaf worth its weight will be topped with an appealing glaze. "For the glaze, mix a little brown sugar, soy sauce, Sriracha and ketchup," said Arturo. You can also add Worcestershire sauce ...
1. Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.
Regional kinds of cookies often use humectants as a binding agent in order to keep moisture locked into the center of the cookie rather than have it evaporate out. [13] Humectants are favored in food products because of their ability to keep consumable goods moist and increase shelf-life.
In cooking, a leavening agent (/ ˈ l ɛ v ən ɪ ŋ /) or raising agent, also called a leaven (/ ˈ l ɛ v ən /) or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture.