原料皮の損傷に関する研究

岡村 浩; 白井 邦郎; 川村 亮

doi:10.2508/chikusan.41.1

原料皮の損傷に関する研究

I. 塩蔵皮の乾燥がクロム革の性状におよぼす影響

岡村浩, 白井邦郎, 川村亮

著者情報

ジャーナルフリー

41 巻 (1970) 1 号 p. 1-8

DOI https://doi.org/10.2508/chikusan.41.1

詳細

公開日
公開日: 2008/03/10 [早期公開] 公開日: - 受付日: 1969/06/09 改訂日: - 受理日: -
訂正情報
訂正日: 2008/03/10 訂正理由: - 訂正箇所: PDFファイル訂正内容: -

訂正日: 2008/03/10 訂正理由: - 訂正箇所: PDFファイル訂正内容: -

訂正日: 2008/03/10 訂正理由: - 訂正箇所: 論文抄録訂正内容: Wrong : The influence of drying salted hide and skin on the properties of chrome upper leather was investigated. New York wet salted calf skins with different moisture contents (20-50%) and Australia salted hide dried up to 20% of moisture content at the lowest were used for preparation of the chrome upper leather by usual method. The mechanical and chemical properties of the chrome leather were measured to observe the relation between the properties of chrome leather and the moisture content of salted hide material.
The results of the experiments were as follow:
(1) The chrome upper leather obtained from salted calf skin which had been dried up to less than 30% of moisture content during storage gave the lower elongation value at 1kg/mm² load and at break, and also gave the lower bursting strength on the ball bursting meter.
(2) The quality by appearance of chrome upper leather obtained from salted skin which
had been dried up to less than 30% of moisture content was not good comparing to that of the normal moisture condition. In general, in order to prepare salted skin which has good quality, the moisture content of salted skin should be kept not less than 30%.
(3) Salted hide (45-50lbs) showed much higher resistance to the damage of drying during storage than salted calf skin, so that the former was slightly damaged even with the strongest drying-up (20% of moisture content).
Right : The influence of drying salted hide and skin on the properties of chrome upper leather was investigated. New York wet salted calf skins with different moisture contents (20-50%) and Australia salted hide dried up to 20% of moisture content at the lowest were used for preparation of the chrome upper leather by usual method. The mechanical and chemical properties of the chrome leather were measured to observe the relation between the properties of chrome leather and the moisture content of salted hide material.
The results of the experiments were as follow:
(1) The chrome upper leather obtained from salted calf skin which had been dried up to less than 30% of moisture content during storage gave the lower elongation value at 1kg/mm² load and at break, and also gave the lower bursting strength on the ball bursting meter.
(2) The quality by appearance of chrome upper leather obtained from salted skin which had been dried up to less than 30% of moisture content was not good comparing to that of the normal moisture condition. In general, in order to prepare salted skin which has good quality, the moisture content of salted skin should be kept not less than 30%.
(3) Salted hide (45-50lbs) showed much higher resistance to the damage of drying during storage than salted calf skin, so that the former was slightly damaged even with the strongest drying-up (20% of moisture content).

訂正日: 2008/03/10 訂正理由: - 訂正箇所: PDFファイル訂正内容: -

抄録

塩蔵子牛皮および塩蔵成牛皮を試料皮として,塩蔵皮の水分と,これにより製造されたクロム革の化学分析値,機械的性質および外観検査による品質との関連性をしらべ,塩蔵皮の保存中の乾燥がクロム革の性状におよぼす影響を検討した.この結果,子牛試料皮の含水量の減少は,1kg/mm2荷重時の伸び,銀面の機械的性質(7mm高の荷重,銀面われ時の荷重および高さ)に影響することが認められ,クロム革の外観検査による品質も著しく低下することを知った.これらの結果から,一般に塩蔵子牛皮の含水量は30%以上を保持することが望ましい.
これに対し成牛試料皮の場合には,含水量と20%いったかなり強度の乾燥状態におかれても,1kg/mm2時の伸び,銀面の機械的性質に若干の影響を与えるが明瞭な変化ではなく,一般に塩蔵成牛皮は塩蔵子牛皮に比較して保存時の乾燥の影響は著しく少ないことを知った.

公開日

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