Study on the Cheese Winding of Raw Silk Yarns

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  • Matsuoka Yoshiro
    The Tokyo Metropolitan Hachioji Technical High School
  • Okonogi Etsuko
    The Department of Technology, Tokyo University of Agriculture and Technology
  • Kitamura Aio
    The Department of Technology, Tokyo University of Agriculture and Technology

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Other Title
  • 生糸のチーズ巻きに関する研究
  • キイト ノ チーズ マキ ニカンスルケンキュウ

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Abstract

A study has been made by the reeling of directly dried silk yarns to manufacture the softly wound cheeses to be directly lubricated. This enables the labour-saving in the yarn manufacturing and weaving preparatory process eliminating the silk reeling. The following results are obtained : <BR>(1) An extremely soft cheese winding of raw silk without yarn sticking or package deformation has been achieved by drying completely wet bundle assembles while reeling. The soft cheese thus obtained can be directly processed by lubricating, soaking or similar processing. Consequently, it can extremely save labours in a subsequent weaving preparatory process.<BR>(2) The raw silk of soft wound cheese is even in quality and formation and is excellent in physical properties in comparison with skein yarns.<BR>(3) The cheese winding by a reeling of a directly dried silk yarns can contribute to the labour-saving in the cocoon reeling process, eliminating the rereeling and finish bunding process.

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