Monday, July 12, 2010

Cationic fat liquor

The paper by roll involves a study using acetyl dimethyle benzyl ammonium chloride as a cationic emulsifier. This emulsifier is used in concentration from approximately 20 % to 100 % emulsifier with raw neats foot oil. The cationic system is combined SO3, which is either straight or up to approximately equal parts with raw neats foot oil.
The leather was sectioned into six horizontal layers, and analyses in this manner. This permitted the plotting of bar graphs showing the stratigraphic distribution of the various fat liquoring compositions throughout the leather. The leather involved in this study was chrome tanned, vegetable retanned leather which contained approximately 55 % vegetable retanning on a hide substance basis.
Since this type of emulsifier is only one of several cationic classes care should be taken that the following conclusions are not interpreted quantitatively as being characteristic of all cationic emulsifiers in this study, the total quantity of oil used in each experiment was 4.25 % oil, based on the blue shaved weight of the stock. It was possible from this study to draw the following
1. The cationic fat liquor was taken up predominantly in the outer layers of the leather, while the middle layers received very little this effect was accentuated as the proportion of emulsifying agent to raw oil was increased.
2. There was some migration of the oil towards the middle layers when the leather was dried, but the extent of the migration was diminished by increasing the proportion of emulsifying agent to raw oil.
3. When the cationic emulsifier was used as the only fat liquoring material, the leather was extremely dry and harsh appearing as if not fat liquored.
4. The take- up was greater in the flesh layer than in grain layer, expect when relatively large quantities of emulsifiers were used.
5. When the ratio of cationic emulsifier to raw oil was 0.75 to 3.5 the take- up of fat liquor was practically complete increasing this ratio resulted in progressively less fat liquor being taken up.

No comments:

Post a Comment