Effect of hollow polyester fibres on mechanical properties of knitted wool/polyester fabrics

The physical and mechanical characteristics of hollow polyester fibres were compared with solid polyester fibres in order to establish their processing behaviour and performance characteristics. The effects of hollow fibres on fabric properties were investigated by using microscopy and tests of tensile and bursting strength, pilling, abrasion resistance, water vapour permeability, and handle. The results show that tensile strength of hollow polyester fibres and yarns are negatively affected by the cavity inside the fibre. Hollow fibres also have higher stiffness and resistance to bending at relaxed state. Fabrics made from hollow polyester/wool blends and pure wool fabrics show three distinguishable steps in pilling. During pilling, hollow fibres break before being pulled fully out of the structure, leading to shorter protruding fibres. Microscopy studies showed that the breakdown of hollow fibres started during entanglement by splitting along the helical lines between fibrils. KES results showed that the friction between fibres and the fibre shape are the most important parameters that determine the fabric low stress mechanical properties. However, in some aspects, the hollow structure of the fibre does not have a significant effect.     

Coastal wetlands of Victoria,south‐eastern Australia: providing the inventory and condition information needed for their effective management and conservation

相似文献   

Observations on the natural history of the Gulf of Mexico sturgeon (Acipenser oxyrinchus de sotoi Vladykov 1955) in the Suwannee River, southeastern United States

From 1986 to 1994, we collected 3,098 Gulf of Mexico sturgeon (Acipenser oxyrinchus de sotoi) during their spring migration from the Gulf of Mexico to the Suwannee River, Florida. We estimated population size and described migratory and seasonal growth patterns of sturgeon in the Suwannee River, using data from tag returns, movement of ultrasonic-lagged fish and weight records. Population size estimates for 3.0- to 81.0-kg Gulf of Mexico sturgeon in the Suwannee River ranged from 1,504 to 3,066 fish. Sturgeon migrated from the Gulf of Mexico into the Suwannee River from mid-February to early May. Fish moved upstream and remained within a 2-km upstreamdownstream “home” area. These sites were closely associated with undenvater springs that discharge into the river. Sturgeon migrated downstream and into the Gulf of Mexico in October and November. In the Gulf of Mexico, ultrasonic-tagged fish were located in the Suwannee Sound area just north of Cedar Key, Florida. On an annual basis, fish gained an average of 20% of their body weight while in the Gulf of Mexico and lost about 12% of their weight during their stay in the Suwannee River. We observed movement of tagged sturgeon between the Suwannee and Apalachicola Rivers.     

Consumer acceptance of calcium chloride-marinated top loin steaks

In this study, a multi-city, retail consumer survey was used to determine whether marinating in calcium chloride at 72 h postmortem improves consumer and trained sensory panel evaluations of beef loin steaks, Warner-Bratzler shear force (WBSF) values, and the value of CaCl2 marinades to improve tenderness in a national consumer market. Boneless strip loin subprimals (n = 8) were obtained from eight, not electrically stimulated, USDA Standard-grade carcasses, halved, and alternating ends were marinated with 200 mM CaCl2 at 5% (wt/wt) or not injected (controls). Strip loins were then aged for 7 d in vacuum packages at 2 degrees C before WBSF, trained or consumer evaluations. Four trained research teams traveled on the same 7-d period to collect the consumer data. Consumers (n = 393; minimum of 10 consumers/panel, three panels/store, three stores/city, and four cities) varying widely in income level, education, and gender evaluated the steaks for tenderness, beef flavor, juiciness, and overall quality in each of three supermarkets in major cities (Los Angeles, CA; Baltimore, MD; Chicago, IL; and Dallas, TX). The average improvement (P < 0.05) in WBSF for steaks marinated with CaCl2 was 1.39 kg. Trained panelists scored marinated steaks higher (P < 0.05) than control steaks in sustained juiciness (6.00 vs. 5.09), beef flavor (6.31 vs. 5.64), and overall mouth-feel (5.98 vs. 4.93). Consumers also rated marinated steaks higher (P < 0.05) than control steaks in juiciness (5.98 vs. 5.45), beef flavor (6.70 vs. 6.05), tenderness (6.75 vs. 5.89), and overall quality (6.68 vs. 6.20). Consumers in this study would pay dollar 0.95/kg more for steaks marinated with CaCl2, adding dollar 21.64 to the value of a loin from tough carcasses. These results indicate that consumers can differentiate tenderness levels and are willing to pay a premium for calcium chloride marinating to effectively improve the quality of beef loin steaks.