Chinese scientists have found that the Great Wall of China owes its strength and longevity to the sticky rice paste used as its mortar 600 years ago.
The Ming dynasty sections of the Great Wall were made by a mixture of sticky rice flour and slaked lime, which bound the bricks together so tightly that in many places weeds still cannot grow
According to Dr. Zhang, using sticky rice was one of the greatest technical innovations of the time, which helped Ming dynasty tombs, pagodas and walls endure earthquakes and other natural disasters throughout history...
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