YOUSEF, A., RAGAB, M. (1994). EFFECT OF ELEVATED TEMPERATURE AND EXPOSURE PERIOD ON FIBER AND YARN PROPERTIES OF EGYPTIAN COTTON. Egyptian Journal of Agricultural Research, 72(1), 183-193. doi: 10.21608/ejar.1994.445448
AHMED E. M. YOUSEF; MAHER T. RAGAB. "EFFECT OF ELEVATED TEMPERATURE AND EXPOSURE PERIOD ON FIBER AND YARN PROPERTIES OF EGYPTIAN COTTON". Egyptian Journal of Agricultural Research, 72, 1, 1994, 183-193. doi: 10.21608/ejar.1994.445448
YOUSEF, A., RAGAB, M. (1994). 'EFFECT OF ELEVATED TEMPERATURE AND EXPOSURE PERIOD ON FIBER AND YARN PROPERTIES OF EGYPTIAN COTTON', Egyptian Journal of Agricultural Research, 72(1), pp. 183-193. doi: 10.21608/ejar.1994.445448
YOUSEF, A., RAGAB, M. EFFECT OF ELEVATED TEMPERATURE AND EXPOSURE PERIOD ON FIBER AND YARN PROPERTIES OF EGYPTIAN COTTON. Egyptian Journal of Agricultural Research, 1994; 72(1): 183-193. doi: 10.21608/ejar.1994.445448
EFFECT OF ELEVATED TEMPERATURE AND EXPOSURE PERIOD ON FIBER AND YARN PROPERTIES OF EGYPTIAN COTTON
Cotton Research Institute, Agricultural Research Centre, Giza, Egypt
Abstract
The two Egyptian cotton varieties Giza 75 and Giza 76 two lint cotton grades, Fully Good Fair (FGF) and Good/ Fully Good (G/FG), were used to provide two distinctly different levels of fiber maturity. The lint cotton samples were subjected to the temperatures of 20°C (unheated). 80°C,140°C and 200°C for 20 minutes. Further, the samples were exposed to the highest temperature of 200°C for 5 , 10 and 20 minutes. The results obtained indicated that there was a consistent in-crease in the degree of Yellowness (+b) with the elevation of heating temperature and with the increase of exposure period. On the other hand, heat treatments brought about a slight reduction in fiber length and more obvious reduction in strength and elongation of fibers and yarns.As for the chemical properties, wax content was found to decrease whereas reducing sugar content tended to increase with elevating heat temperature and prolonging exposure period to heat. The two lint cotton grades of the two studied varieties responded almost similary to heat treatments with regard to all properties considered in this study except reducing sugar content which increased much more obviously in the higher grade G/FG than in the lower grade FGF.
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