Studies on the systematization of cocoon cooking

KINOSHITA Haruo, WATASE Hisaya, SUGANUMA Yoshi

doi:10.11416/kontyushigen1930.48.404

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煮けんのシステム化に関する研究　Ｉ　　多変量解析法を用いた繰糸特性値の解析
シャケンノシステムカニカンスルケンキュウ 1 タヘンリョウカイセキホウ
I. 多変量解析法を用いた繰糸特性値の解析

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It is necessary to evaluate many reeling characteristics such as raw silk percentage of cocoon, reelability percentage, cleannes defects not separately, but collectively, so that the optimal condition for cocoon cooking can be determined. The aimed of this study is to condense many reeling characteristics into a few overall characteristics by ‘principal component analysis’. Results obtained were as follows 1) The following ten variables were grouped into four principal components. groping and picking ends efficiency (X₁), length of cocoon filament (X₂), reelability percentage (X₃), break down of reeilg thread (X₄), raw silk percentage of cocoon (X₅), weight of unreelable cocoons (X₆), weight of ybshin (X₇), brushing waste percentage (X₈), cleanness defects (X₉) and neatness (X₁₀). 2) The first principal component (Z₁) and the second principal component (Z₂) represent ‘yield rates’ or ‘qualities’. The contribution ratio of Z₁ was 30%, and that of Z₂ was 22%. 3) The third principal component (Z₃) and the fourth principal component (Z₄) represent ‘efficiencies’ or ‘productivities’. The contribution ratio of Z₃ was 13%, and that of Z₄ was 10%. 4) The conditions of cocoon cooking can be evaluated by the scores of these principal components.

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