Compression and Wafering of Hay (IV)

Frictional Characteristics and Synthetic Consideration

Abstract

The dynamic frictional coefficients μ and animal taste of hay and wafers under many conditions were studied. Finally, all characteristics of hay or wafer were considered synthetically, optimum forming conditions were investigated and future subjects were described.
1. Hay and wafers did not show the true frictional coefficients μ when the normal loads were small.
2. Generally, the μ of ladino-clover was larger than that of orchard-grass and that on metal plate was larger than that on wooden plate.
3. The μ of hay or wafers generally increased as moisture content increased, but the μ value of ladinoclover was maximum when the moisture content was about 30%.
4. The μ of sliding plate sarface increased by painting.
5. The μ of wafers after one day was less than that of hay, and decreased slightly as final dry matter density ρ_d or holding time of compression increased.
6. Animal had a taste for wafers than hay, because wafers were easy to eat.
7. Low moisture hay was unsuitable to wafer forming, and middle or slightly high moisture hay was suitable from many points of view.
8. The final dry matter density ρ_d of 0.8gr/cm³ or thereabout was suitable for wafering.
9. The previous treatments of chopping or grinding were not suitable.
10. The suitable size and shape of expanded wafer for cow was considered to be about 60-70mm in diameter and 15-20mm in thickness (height)