煮呢温度对精纺毛织物自然弹性的影响  

Study about nature flexibility of the spinning aba with crabbing temperature

作　　者：赵海龙[1] 

机构地区：[1]西安工程科技学院,陕西西安710048

出　　处：《纺织科技进展》2005年第5期63-64,共2页Progress in Textile Science & Technology

摘　　要：通过对精纺纯毛织物的自然弹性指标———伸长率、伸长回复率和残留率的测试分析,探讨了影响精纺毛织物自然弹性的最佳煮呢温度及其相互关系。In this paper, the author carried out the pure woolen fabric natural elasticity index, that is , elongation, elongation recovery percentage, residual percentage. And found the optimal boiling degree which affected the natural elasticity of the woolen fabric, got the correlation between the elongation recovery percentage and the angle of elastic recovery.

关 键 词：毛织物 煮呢 自然弹性 伸长回复率 残留率 弹性回复角 

分 类 号：TS131[轻工技术与工程—纺织材料与纺织品设计]