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| 煮茧与否对丝纤维性能的影响 | |
| 引用本文： | 谢瑞娟,黄韶恩,李春萍,曹建高,王彪.煮茧与否对丝纤维性能的影响[J].丝绸,2010(4). |
| 作者姓名： | 谢瑞娟 黄韶恩 李春萍 曹建高 王彪 |
| 作者单位： | 1. 苏州大学,纺织与服装工程学院,江苏,苏州,215006;现代丝绸国家工程实验室,江苏,苏州,215123 2. 广西出入境检验检疫局,检验检疫技术中心,南宁,530021 3. 苏州大学,纺织与服装工程学院,江苏,苏州,215006 |
| 基金项目： | 广西省科技厅科技创新能力与条件建设项目，江苏省自然科学基金创新学者攀登项目 |
| 摘 要： | 从丝的含胶率、练减率、力学性能、摩擦系数、结构和表面形态入手,研究不煮茧对丝的性能的影响.结果表明,生丝的含胶率、练减率均为不煮茧的高于煮茧的;煮茧与否对生丝和精练丝的断裂强度、断裂伸长率,生丝的动摩擦系数和静摩擦系数影响不明显;精练丝的静摩擦系数为不煮茧的大于煮茧的;煮茧与否对丝的结构均无明显影响,生丝和精练丝均以β-折叠结构为主.生丝表面的丝胶分布均匀性为不煮茧较煮茧的差. |
| 关 键 词： | 煮茧 力学性能 摩擦系数 丝结构 |
Effect of Non-cocoon Cooking on Silk Fiber Properties |
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| XIE Rui-juan,HUANG Shao-en,LI Chun-ping,CAO Jian-gao,WANG Biao.Effect of Non-cocoon Cooking on Silk Fiber Properties[J].Silk Monthly,2010(4). | |
| Authors: | XIE Rui-juan HUANG Shao-en LI Chun-ping CAO Jian-gao WANG Biao |
| Affiliation: | XIE Rui-juan1,2,HUANG Shao-en3,LI Chun-ping1,CAO Jian-gao1,WANG Biao1(1.College of Textile , Clothing Engineering,Soochow University,Suzhou 215006,China,2.National Engineering Laboratory for Modern Silk,Suzhou 215123,3.Technology Centre of Guangxi Entry-Exit Inspection , Quarantine Bureau,Nanning 530021,China) |
| Abstract: | This paper studies on the effect of non-cocoon cooking on properties of silk by investigating the sericin content,percentage of loss in boiling-off,mechanical properties,friction coefficient,structure,surface morphology.The results showed that the sericin content rate and percentage of loss in boiling-off of raw silk fiber of non-cocoon cooked were higher than those of the cocoon cooked ones.Cocoon cooking had no obvious effect on breaking strength and breaking elongation of raw silk and scouring silk,and n... |
| Keywords: | Cocoon cooking Mechanical properties Friction coefficient Silk structure |
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