Tokyo Seiei College Repositories / 東京聖栄大学 リポジトリ
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The influence of carrier gas flow rate in inverse gas chromatography on the estimation of water vapor adsorption on Nylon-6 micro fiber
Get PDFP(論文)The adsorption behaviors of water vapor on Nylon-6 micro fiber are measured at 90℃ with inverse gas chromatography, of which the carrier gas flow rates are 10～40ml/min. The values of retention volume decrease when the peak area is on the increase. lt indicates that Nylon-6 micro fiber has strong adsorption of water vapor at low vapor pressure. The adsorption isotherm as a whole is found to be of BET II type with certain number of adsorption sites. The gas flow rate has no effect on the estimated amount of the vapor adsorption.departmental bulletin pape
Mechanical Property of Nylon6 Fiber with Various Diameters in Standard, Wet and Water-Immersed Conditions
Get PDFP(論文)Mechanical properties measured by tensile test of Nylon6 fibers with various diameters have been examined in standard, wet, and water-immersed conditions. Tensile test in wet condition was performed under JIS L 1030. Tensile test in water-immersed condition was applied to the fibers dipped in water. Diameters of the fibers used for the tests were 2.5 (super micro fiber), 9.1 (micro fiber), 24 and 82μm. An influence of water evaporation to the mechanical properties measured in wet condition has been discussed, compared with those obtained in water-immersed condition.departmental bulletin pape
Promotive Factors for Greening Reaction from Chlorogenic Acid and Gylcine
Get PDFP(論文)The factors that promote greening reaction from chlorogenic acid and glycine were investigated. The factors are as follows: (1)pH, (2)CoCl_2 and (3) enzyme. The greening reaction was occurred at alkaline pH more than 7, and the reaction was more promoted as the pH was higher. The addition of CoCl_2 promoted the reaction, and the concentration was proportional to the reaction rate. But no effect (of the addition) of FeCI_2 or CuCl_2 was observed. The addition of potato phenolase (EC 1.10.3.1) also promoted the reaction. Therefore, the greening reaction was most promoted by the addition of COCl_2 and the enzyme under higher alkaline pH.departmental bulletin pape
EVALUATION OF TACTILE SENSATION FOR FABRICS OF VARIOUS FIBER FINENESS
Get PDFP(論文)Tactile sensation for four nylon6 satin fabrics of different fiber fineness has been examined. Four grades of fineness of the fibers were employed as 0.74(micro-fiber). 1.4, 4.4, and 56 dtcx. Several tactile adjectives effective to express tactile sensation were selected by means of factor analysis for questionnaire data. The tactile adjectives selected were related to feeling and sense to heat and moisture. The evaluation data for tactile sensation of fabrics were analyzed by paired comparison method using the selected adjectives. It is stressed that the correspondence of tactile sensation to physical properties of the fabrics was observed for fiber fineness of about 1dtex or more. It has been further clarified tin the present work that the micro fiber fabric shows a specific tactile sensation compared with normal fiber fabric.departmental bulletin pape
Effects of Seaweed Substitution on Breadmaking. : (III) Hizikia fusiformis (Hiziki)
Get PDFP(論文)Physical properties of wheat flour replaced with 0.5 to 1.5% of seaweed Hizikia fusiformis (WFRS) and baking properties of them were estimated. Water absorption capacity of WFRS increased gradually and adhesive properties of WFRS increased gradually as saeweed level increased. Among the bread made from WFRS, the bread made from wheat flour replaced with 0.5% of seaweed showed better loaf volume and also showed better sensory evaluation score. Linear regression analysis showed that the amount of seaweed (X) was negatively correlated to the loaf volume of the bread made from WFRS (Y). And the following regressin equation was obtained : Y=-136.6X+1160departmental bulletin pape
Effect of Protein Intakes on The Zinc Utilization in Rats
Get PDFP(論文)The purpose of the present study was to investigate the effect of protein intakes on the zinc utilization in rats. The weight, food intake and food efficiency had not influence on protein intake. The increase of protein intake resulted in the significant increase of adsorption ratein nitrogen balance, and in the significant increase of urinary excretion rate in nitrogen balance. As a result, reservation rate in nitrogen balance was significantly decreased by the high intake of protein. Moreover, zinc balance was affected by protein intake. The high intake of protein raised the reservation rate in zinc balance.departmental bulletin pape