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  2. Rice glue - Wikipedia

    en.wikipedia.org/wiki/Rice_glue

    Rice glue can be made from cooked sticky rice (or sometimes regular white rice) and water. Rice glue (Japanese: 続飯, romanized: sokui) is a gel or liquid adhesive made of a smooth mush of well-cooked white rice, diluted to the desired thickness with water. [1] [2] It has been used since antiquity for various arts and crafts; for instance, it ...

  3. Sticky rice mortar - Wikipedia

    en.wikipedia.org/wiki/Sticky_rice_mortar

    Sticky rice mortar was invented in ancient China utilizing organic materials in inorganic mortar. Hydraulic mortar was not available in ancient China, possibly due to a lack of volcanic ash . Around 500 CE, sticky rice soup was mixed with slaked lime to make an inorganic−organic composite mortar that had more strength and water resistance ...

  4. Stickum - Wikipedia

    en.wikipedia.org/wiki/Stickum

    Stickum is a trademark adhesive of Mueller Sports Medicine, of Prairie du Sac, Wisconsin, United States. It is available in powder, paste, and aerosol spray forms. According to the company website, the spray form helps improve grip "even in wet conditions".

  5. Category:Adhesives - Wikipedia

    en.wikipedia.org/wiki/Category:Adhesives

    Pages in category "Adhesives" ... Removable glue; Resorcinol glue; Rice glue; Rubber cement; S. School paste; Seccotine (adhesive) Self-adhesive stamp; Shoe Goo ...

  6. List of glues - Wikipedia

    en.wikipedia.org/wiki/List_of_glues

    Woodworking, paper glue, fireproof laminates Medieval or earlier Soybean glue: As for casein glue, but using soy protein Soy protein is mixed with alkalis Albumin glues (blood glues and egg albumin adhesive, EAA) blood (serum albumin) or eggs: prehistoric Gelatin glues hide glue, including rabbit-skin glue; bone glue, and fish glue including ...

  7. Chine-collé - Wikipedia

    en.wikipedia.org/wiki/Chine-collé

    More recently, some artists have turned to adhesives such as PVA glue or gel medium, rather than paste. In traditional paste-making for Chine-collé, wheat or rice starch is separated from gluten and other elements of wheat or rice flour. Pure starch is then cooked with distilled water to form a congealed gel.