生糸のケーキ巻に関する一実験

抄録

Under experimental conditions the raw silk yarn is wound up into a cake, and relation between the strength or elongation of the wound-up yarn and the pressure of yarn guide and the yarn tension is investigated.
Results following;
i) The strength or elongation decreases with increased yarn tension and of the pressure of the yarn guide.
ii) The standard deviation of the strength or elongation increases with increase of the yarn tension and of the pressure of yarn guide. However, when the pressure of yarn guide and the yarn tension are adjusted in the deviation may be minimized.