| 烘煮茧工艺及雌雄性别对茧丝质的影响 |
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| 引用本文： | 虞晓华,王崇龙,蒋继超,贾仲伟. 烘煮茧工艺及雌雄性别对茧丝质的影响[J]. 丝绸, 2005, 0(3): 12-15 |
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| 作者姓名： | 虞晓华 王崇龙 蒋继超 贾仲伟 |
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| 作者单位： | 苏州大学蚕桑研究所,江苏,苏州,215006;江苏苏豪国际集团股份有限公司,江苏,南京,210005 |
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| 摘 要： | 蚕品种茧丝纤度、伸长率性状具有相对的稳定性，改变烘煮茧工艺条件对其性能影响不显著，雄蚕茧纤度明显比雌蚕茧细；降低等速干燥温度有利于提高茧丝强力；延长减速干燥时间可显著提高出丝率，雄蚕茧的出丝率显著高于雄蚕茧。
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| 关 键 词： | 桑蚕茧 雌雄 烘煮 茧丝质 |
| 文章编号： | 1001-7003(2005)03-0012-04 |
| 修稿时间： | 2004-07-25 |
Effect of Cocoon Dry and Cooking Conditions and Silkworm Gender on Silk Quality |
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| YU Xiao-hua,WANG Chong-long,JIANG Ji-chao,JIA Zhong-wei. Effect of Cocoon Dry and Cooking Conditions and Silkworm Gender on Silk Quality[J]. Silk Monthly, 2005, 0(3): 12-15 |
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| Authors: | YU Xiao-hua WANG Chong-long JIANG Ji-chao JIA Zhong-wei |
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| Affiliation: | YU Xiao-hua1,WANG Chong-long1,JIANG Ji-chao1,JIA Zhong-wei2 |
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| Abstract: | The denier and elongation properties of cocoon filament are stable while the influence of cocoon dry and cooking conditions on its character are inapparent, and the male cocoon filament is distinct finer than the female. Reducing the constant-peed dry temperature is of benefit to enhance the silk strength while prolonging the speed-down dry time can greatly enhance raw silk percent, and the raw silk percent of male cocoon is higher than the female. |
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| Keywords: | Mulberry silkworm cocoon Male and female Dry and cook Silk quality |
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