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    Soya beans have long been considered a miracle crop for their ease of growing; high concentration of vegetable oil and high protein content; and their ability to reintroduce nitrogen back into the soil. The origin of soya beans dates back to the early 11th century from the eastern half of China. They were introduced to Europe in 1712 and first harvested in the US in 1764. With the advent of the combine harvester, soya bean growth exploded in the US from 1929 to 1939, increasing from 0.23m to 2.25m t. Today, soya beans are grown throughout the world. In 2008, an estimated 221m t of soya beans were produced. The US led the way with 36% of the total harvest, followed by Brazil, Argentina, and China, with 25%, 20%, and 8%, respectively. For much of their history, soya beans were grown for their valuable vegetable oil; and the protein-rich meal was considered to be a secondary product. A much more recent development, however, is the production of soya-based adhesives, made by denaturing soya meal or flour.

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    Wescott, James; Frihart, Charles. 2011. Sticking power from soya beans. Chemistry and Industry. 3: 21-23.


    Soybean glue, adhesives, testing, adhesion, formaldehyde, soy flour, proteins, soy proteins, carbohydrates, hydrolysis, viscosity, glue, durability, bonding, performance testing, review article

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