How is glue for mice prepared? - briefly
Mouse glue is produced by blending powdered flour, water, and a pinch of sugar into a thick paste, then incorporating a few drops of food‑grade oil to increase adhesion. The mixture is gently heated until it reaches a uniform viscosity and allowed to cool before application.
How is glue for mice prepared? - in detail
The adhesive employed in rodent control is produced through a controlled culinary‑chemical process that yields a viscous, non‑toxic paste capable of immobilizing small mammals. Preparation begins with a carbohydrate base, typically a mixture of corn syrup and refined sugar, which supplies the required stickiness and sweetness that attracts the target animal. The syrup and sugar are combined in a stainless‑steel vat at a ratio of approximately 3 parts syrup to 1 part sugar by weight. The blend is heated to 80 °C while continuously stirring to ensure complete dissolution of the sugar crystals and to achieve a homogeneous solution.
Once the carbohydrate phase is uniform, a proteinaceous thickener such as gelatin or hydrolyzed soy protein is introduced at 2–3 % of the total mass. The thickener is pre‑hydrated in cold water to prevent clumping, then added to the hot mixture. The temperature is maintained between 70 °C and 75 °C for an additional 5 minutes to allow the protein to unfold and integrate fully, increasing the paste’s elasticity and preventing premature drying.
To adjust the pH to a neutral range (6.5–7.0), a buffered solution of citric acid and sodium citrate is incorporated in small increments, with continuous monitoring using a calibrated pH meter. Neutral pH minimizes irritation to the animal’s skin while preserving the adhesive’s stability.
Preservatives are required to inhibit microbial growth during storage. A combination of potassium sorbate (0.2 % w/w) and sodium benzoate (0.1 % w/w) is dissolved into the hot matrix, followed by thorough mixing for 2 minutes. The mixture is then cooled to 40 °C before the addition of a food‑grade fragrance, such as vanilla extract (0.05 % w/w), which enhances the bait’s palatability.
The final product is poured into pre‑sterilized, airtight containers under laminar‑flow conditions to prevent contamination. Viscosity is measured with a rotational viscometer; acceptable values range from 5 000 to 7 000 cP at 25 °C, ensuring the paste adheres firmly to the animal’s fur without dripping. Each batch undergoes a quality‑control check that includes microbial assay, pH verification, and viscosity confirmation before release.
The described sequence yields a consistent, effective rodent adhesive that complies with safety regulations and maintains its functional properties throughout its shelf life.