Physical And Mechanical Indicators Of Yarn Sized With Water-Soluble Polymer Compositions

Abstract

The change in the viscosity of starch and polymer sizing compositions depending on the cooking temperature was studied. A change in the temperature of gelatinization and the achievement of the maximum viscosity of the starch and the developed composition were revealed. It has been established that the breaking load and elongation of the sized yarn mainly depend on the type of dressing.

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DOI

10.47750/pnr.2022.13.s09.025

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