Objective DEVELOPMENT OF NEW SPINNING TECHNOLOGIES FOR WOOL. 1. CHARACTERISING FEEDING MATERIAL WITH RESPECT TO ITS PROPENSITY TO PRODUCE DUST. 1.1 PHYSICAL PARAMETERS 1.1.1 ON SLIVER OR TOP: FINENESS, LENGTH, COHESION, REGULARITY, FRICTION COEFFICIENT, CLEANNESS, DUST CONTENT FROM CARDING. 1.1.2 ON YARN: DUST CONTENT-STRENGTH, REGULARITY. 1.2 CHEMICAL PARAMETERS 1.2.1 ON SLIVER OR TOP CONTENT OF WEATHERED FIBRE TIPS CONTENT OF FOREIGN MATTERS: ASH, VEGETABLE, WOOL WAX, OILING CHEMICAL DEGRADATION TESTS: ALKALINE SOLUBILITY, UREA-BISULFITE SOLUBILITY, AMINO-ACIDS ANALYSIS, AMINO GROUPS CONTENT, PH & CONDUCTIVITY OF WATER EXTRACTS SURFACE ANALYSIS OF FIBRES: SCANNING ELECTRON MICROSCOPY, WETTING, INFRARED REFLEXION SPECTROCOPY, ELECTRO-KINETIC POTENTIAL<; 1.2.2 ON DUST IN THE ROTOR OF O.E. SPINNING FRAME: SOLVENT EXTRACTION AND ANALYSIS OF FATTY MATERIALS SEPARATION OF THE WOOL-FRACTION (CUTICLE, CORTEX) BY SCREENING SEDIMENTATION AND ELECTRON MICROSCOPY ANALYSIS ASH CONTENT, VEGETABLE MATERIAL AND PROTEIN CONTENT TRIALS TO SET UP ALTERATION FOR THE WOOL COMPONENT OF THE DUST. 1.3 TRIALS TO CONSTRUCT A LABORATORY SIMULATOR FOR MEASURING THE PROPENSITY OF A WOOL SAMPLE TO RELEASE DUST DURING SPINNING. 2. ANALYSIS OF THE VALIDITY OF LABORATORY TESTS BY FOLLOWING UP WOOL BATCHES IN THE MILL - LABORATORY TESTS ON FEEDING SLIVERS OF SIMILAR QUALITY - COLLECTION OF DUST ON THE SPINNING FRAME - YARN QUALITY - RELATIONSHIP BETWEEN TESTS AND SPINNABILITY. 3. SYSTEMATIC MODIFICATION OF FIBRE SURFACE PROPERTIES AND ANALYSIS OF THEIR INFLUENCE: - INDUSTRIAL TREATMENTS: CARBONIZING, BLEACHING, DYEING, SHRINKPROOFING,... - SPINNING OILS: QUANTITY, CONSTITUTION. Programme(s) PRE-TEXTILE 2C - Second research and development programme (EEC) in the field of textiles and clothing (indirect action), 1981-1984 Topic(s) Data not available Call for proposal Data not available Funding Scheme Data not available Coordinator CENTEXBEL-VERVIERS EU contribution No data Address RUE DE SEROULE 8 4800 VERVIERS Belgium See on map Total cost No data
