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Nayak, Lopamudra
- Effects of Bleaching on Absorbency and Strength of Jute-Cotton Union Furnishing Fabrics
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Authors
Affiliations
1 Department of Textile and Apparel Designing, Orissa University of Agriculture and Technology, Bhubaneswar (Odhisha), IN
1 Department of Textile and Apparel Designing, Orissa University of Agriculture and Technology, Bhubaneswar (Odhisha), IN
Source
Asian Journal of Home Science, Vol 9, No 2 (2014), Pagination: 380-387Abstract
Bleaching of jute-cotton union fabric has been carried out using different chemicals and methods. It was found that the Sample L bleached with sodium silicate and H2O2 sequentially at 85°C for one hour then at room temperature for another hour and the sample M bleached at RT with a sequential combination of chemicals produce acceptable level of whiteness and efficient to carry out the colouration process successfully and these processes are energy saving, economical and also minimize damage in fabric strength. The absorbency property of these samples was very satisfactory, hence, efficient to carry out the colouration process successfully besides, these processes are energy saving, economical and also minimize damage to fabric tearing and bursting strengths. Moreover, the increase in absorbency of these materials, particularly for sample M was at par with conventional kier-boiled and bleached sample N. Conventional bleaching process produces a pure white colour but there was substantial loss in fabric strength and weight.Keywords
Union Fabrics, Pretreatments, Bleaching, Water Absorbency, Strength, Colouring.
References
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- The Mineral Fibre: Asbestos - its Manufacture, Properties, Toxic Effects and Substitutes
Abstract Views :215 |
PDF Views:1
Authors
Affiliations
1 Department of Textile and Apparel Designing, Orissa University of Agriculture & Technology, Bhubaneswar-751 003, IN
1 Department of Textile and Apparel Designing, Orissa University of Agriculture & Technology, Bhubaneswar-751 003, IN
Source
Nature Environment and Pollution Technology, Vol 15, No 2 (2016), Pagination: 477-482Abstract
The primary useful properties of asbestos fibre are its outstanding thermal stability and very high tensile strength. Moreover, because of its abundance and performance quality, it is used in the manufacture of more than 3000 products including textiles, building materials, insulation and brake linings. Ironically, its one of the main strengths of asbestos, but it's fibrous nature is also its greatest weakness. Asbestos fibres are subdivided into fibrils and since they never rot, are very harmful if breathed into the lungs. All forms of asbestos fibres are scientifically proven to be carcinogenic. Though there is no single and better substitute for asbestos fibres, alternative materials are being used due to the health hazards involved in asbestos manufacture and use.Keywords
Asbestos, Health Hazards, Asbestosis, Mesothelioma.Full Text
References
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- Black Rice:The Emerging Concept in Nutraceutical
Abstract Views :211 |
PDF Views:0
Authors
Affiliations
1 Division of Plant Physiology, Indian Agricultural Research Institute, New Delhi, IN
2 Department of Agronomy, Odisha University of Agriculture and Technology, Bhubaneswar (Odisha), IN
3 Division of Crop Physiology and Biochemistry, National Rice Research Institute, Cuttack (Odisha), IN
1 Division of Plant Physiology, Indian Agricultural Research Institute, New Delhi, IN
2 Department of Agronomy, Odisha University of Agriculture and Technology, Bhubaneswar (Odisha), IN
3 Division of Crop Physiology and Biochemistry, National Rice Research Institute, Cuttack (Odisha), IN
Source
Rashtriya Krishi (English), Vol 12, No 2 (2017), Pagination: 121-122Abstract
Importance of rice: There is booming demand for rice in Asia and other part of the world due to intense rise in world’s population. The feed the huge population the production of rice must be increased by 60-70 per cent over the next two decades (Chauhan et al., 2017). The consumption of colored rice is increasingly becoming popular in many Asian countries where black rice is often mixed with non-colored rice prior to cooking to enhance the flavor (Juliano, 1993). In addition, red rice is commonly used as a food colorant e.g. in bread, ice cream and liquor in several Asian countries.References
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- Nakamura, S., Hara, T., Joh, T., Kobayashi, A., Yamazaki, A., Kasuga, K., Ikeuchi, T. and Ohtsubo, K.I. (2017). Effects of super-hard rice bread blended with black rice bran on amyloid a peptide production and abrupt increase in postprandial blood glucose levels in mice. Biosci., Biotechnol, & Biochem., 81(2): 323-334.