p1 there is a point where the degree of gelatinization becomes too great u2014 as modeled by equation 1 above u2014 and the heat uptake from the suspended gelled starch is maximized pushing the degree of gelatinization out of the range where the suspended starch is still absorbing energy and the adhesive begins to become too hot this can lead to two different modes of bond failure cohesive and adhesive to illustrate the two different bond failure modes the characteristics of the different sizing adhesives in table 1 will be compared as shown in fig2 generated by using a brabender visocimeter when the temperature of the sizing adhesives in table 1 is raised the viscosities rise initially as the secondary starch is gelled for sizing adhesives 036a9 036a13 036a16 and 036a17 viscosity drops as the temperature is increased while the starch is completely gelled and solublized in the sizing adhesives 036a16 and 036a17 this initial rise of the viscosity is even more pronounced compared to 036a9 and 036a13 but also falls as their temperatures increase when the gelled starch is solubilized in the case of 036a10 and 036a12 the viscosity vs temperature behavior is different the viscosity continues to climb as the temperature increases due to gels whose viscosity measurements exceed the limits of the brabender used to generate fig2 this is.