{{Short description|Building material used in China}} [[File:2014.08.19.104149 Great Wall Badaling.jpg|thumb|The bricks of the Great Wall of China are held together by sticky rice mortar.]]
'''Sticky rice mortar''' is an ancient building material that originated in China. It utilized organic materials such as sticky rice soup along with inorganic materials such as slaked lime to form a mortar. Its usage has been dated to the Northern Wei Dynasty from the fourth century CE. The mortar provided extra strength, resilience, and water resistance to structures, and hence was an important component in the construction of several historical buildings, including walls and other structures across China.
== History == Sticky rice mortar originated in China. Its origin can be traced back to the Northern Wei Dynasty from the fourth century CE.<ref name="Info">{{cite web|url=https://www.science.org/content/article/lime-and-rice-built-ancient-china|title=Lime and rice built ancient China|work=Science|access-date=1 June 2025}}</ref> While it was introduced much earlier, its use became widespread during the Ming Dynasty in the later Middle Ages, when it formed a key component of large construction projects such as the Great Wall of China and other monuments.<ref name="Nat">{{cite journal|url=https://www.nature.com/articles/srep01032|title=Somatization Severity Associated with Postero-Medial Complex Structures|author=Erwin Lemche|journal=Scientific Reports|volume=3}}</ref>
== Composition == The ingenuity of incorporating sticky rice, a readily available food source, into a building material showcases advanced traditional Chinese engineering knowledge. This practice was a closely guarded secret among master masons for centuries.<ref>{{cite web|url=https://www.chemistryworld.com/news/sticky-rice-makes-super-mortar/3004655.article|title=Sticky rice makes super mortar|work=Chemistry World|access-date=1 June 2025}}</ref> Sticky rice soup was mixed with slaked lime to make an inorganic−organic composite mortar that had more strength and water resistance than lime mortar.<ref>{{cite web |title=Revealing the Ancient Chinese Secret of Sticky Rice Mortar |work=ScienceDaily |url=https://www.sciencedaily.com/releases/2010/05/100530093704.htm |access-date=23 June 2010}}</ref><ref>{{cite journal |doi=10.1021/ar9001944 |pmid=20455571 |volume=43 |issue=6 |title=Study of Sticky Rice−Lime Mortar Technology for the Restoration of Historical Masonry Construction |year=2010 |journal=Accounts of Chemical Research |pages=936–44 |author1=Yang Fuwei |author2=Zhang Bingjian |author3=Ma Qinglin}}</ref> The sticky rice was typically boiled to a thick soup or gruel, which was then mashed and added to the lime.<ref name="Info"/> Modern chemists identified amylopectin, a type of polysaccharide, or complex carbohydrate, found in rice and other starchy foods that appeared to be responsible for the sticky rice mortar's strength and durability.<ref>{{Cite web |url=https://phys.org/news/2010-05-revealing-ancient-chinese-secret-sticky.html |title=Revealing the ancient Chinese secret of sticky rice mortar |last=Zhang |first=Bingjian |date=May 30, 2010 |publisher=Phys.org}}</ref><ref>{{Cite journal |last1=Yang|first1=Fu-Wei |last2=Zhang|first2=Bing-Jian |last3=Pan|first3=Chang-Chu |last4=Zeng|first4=YuYao |year=2009 |title=Traditional mortar represented by sticky rice lime mortar—One of the great inventions in ancient China |journal=Science in China |publication-date=June 1, 2009 |volume=52 |issue=6 |pages=1641–47 |doi=10.1007/s11431-008-0317-0|bibcode=2009ScChE..52.1641Y |s2cid=109168067 }}</ref>
== Uses == Sticky rice mortar had high adhesive strength, sturdiness, waterproofing capability, and prevented weeds from growing, as crude mortar made of sticky rice and burnt lime created a seal between bricks that would rival modern cement in strength. It played a major role in maintaining the durability of the Great Wall, as well as tombs, pagodas, and city walls.<ref>{{Cite web |url=https://www.world-archaeology.com/world/asia/china/sticky-rice-porridge-and-the-great-wall-of-china/ |title=Sticky rice porridge and the Great Wall of China |last=Watts-Plumpkin |first=Emma |date=6 July 2010 |website=World Archaeology}}</ref> Sections of the Great wall of China were widely built with bricks, lime mortar and sticky rice used to reinforce the bricks strongly enough to resist earthquakes and modern bulldozers while keeping the building intact.<ref>{{Cite journal |title=Investigation of sticky-rice lime mortar of the Horse Stopped Wall in Jiange |journal=Heritage Science |volume=1 |page=26 |last1=Zhang|first1=Yu-Jie |last2=Luo|first2=Yan-Bing |year=2013 |publication-date=15 August 2013 |doi=10.1186/2050-7445-1-26 |doi-access=free}}</ref> Other structures built with sticky rice mortar, such as the walls of Xi'an and Nanjing, have been standing for a significant amount of time against the natural elements and other human activities.<ref name="Nat"/> The amylopectin enhances the cohesive forces within the mortar, leading to significantly higher compressive and flexural strength.<ref name="Nat"/> It has higher water resistance than traditional mortar.<ref name="Info"/>
==References== {{reflist}}
Category:Bricks Category:Building materials Category:Cement Category:Chinese inventions Category:Concrete Category:History of the Great Wall of China Category:Rice Category:Traditional East Asian architecture