Investigation of Effect of Roller Setting on Yarn Quality Properties in Draw Frame
In the scope of the study, it was aimed to determine the effect of the variation of the roller setting on the selected yarn properties in the first and second passage draw frame stages. For this purpose, two different draft distances were chosen for both passages and draw frame strip was produced. Then, these strips were made into yarn with constant production parameters. The hairiness, unevenness and strength properties of the yarns were tested with standard method. As a result, it was observed that increasing the draft distance affects negatively the selected three yarn properties. In this case, it has been determined that the shorter draft distance has more positive results in terms of yarn quality parameters for Şanlıurfa GAP cotton selected as the sample in the study.
Cer Makinasında Ekartman Ayarlarının İplik Kalite Özelliklerine Etkisinin İncelenmesi
Calisma kapsaminda, birinci ve ikinci cer pasaji asamalarinda cer makinasi ekartman ayarlarindaki degisimin secilmis iplik ozelliklerine etkisinin belirlenmesi amaclanmistir. Bu amacla her iki pasaj icin iki farkli ekartman mesafesi ayari secilerek cer seridi uretimi gerceklestirilmis ve bu seritler sabit uretim parametreleriyle iplik haline getirilmistir. Ardindan ipliklerin tuyluluk, duzgunsuzluk ve mukavemet degerleri test edilmis ve ekartman mesafesindeki artisin uc iplik ozelligini de olumsuz etkiledigi gorulmustur. Bu durumda calismada numune olarak secilen Şanliurfa GAP pamugu icin daha kisa ekartman mesafesinin iplik kalite parametreleri acisindan daha olumlu sonuclar dogurdugu belirlenmistir.
On the fractionation of β-lactoglobulin and α-lactalbumin
Abstract Existing methods for the preparation of α-lactalbumin and β-lactoglobulin are examined critically. It is proposed that the most satisfactory method for the preparation of the whey protein fraction from bovine milk is (NH 4 ) 2 SO 4 fractionation. A number of new gentle procedures for the fractionation of the whey proteins are compared with some existing methods. The distribution of total protein at various stages is determined by total Kjeldahl nitrogen and the kind of protein by starch-gel electrophoresis. The effect of variables, such as pH, salt concentration and temperature on the separation of α-lactalbumin and serum albumin from β-lactoglobulin is studied. Differences in the behavior ( e.g. solubility) of genetic variants of β-lactoglobulin are noted. The solubility of each of the major whey proteins, under similar conditions to those used in the fractionation, is compared with its solubility in the whey protein mixture. The understanding gained of factors important in the fractionation is used in recommending new procedures for α-lactalbumin and β-lactoglobulin isolation.