The study focused on the technology of using environmentally safe natural treatments and extracting some enzymes and numerous sugars extracted from mushrooms that are available in the environment and are safe for use in sizing the warp threads to improve the functional properties of the warp threads. It has an effect on both the physical and mechanical properties of the produced yarns and fabrics, and there is a difference between the use of types and methods, and the saturation properties of the produced yarns differ, and the determination of the percentage of variation on the properties of yarns that are nurtured by different nudging methods. And the produced fabrics, in order to study the characteristics of the best cotton yarn production. Which reflects its performance on the functional performance of the fabrics produced using different wetting methods. Nine different mixtures have been used to set the warp yarns represented in (Control), (75 gm starch / PVA 50 g / 5 g Softener), (20 g A- AMYLASE/10g Polysaccharides mushrooms/5g Softener), (75g Starch/15g Enzyme A-AMYLASE/5 Softener), (35g Starch/20g Mushroom Polysaccharide/5g Softener), (75g Starch/5g Mushroom Polysaccharide/5g Softener), (30g Enzyme A-AMYLASE/5g Softener), (10g Enzyme A-AMYLASE/5g Softener), (75 g amidal starch/10 g polysaccharides mushrooms/5 g a softening material) for the production of cotton warp threads treated with 50% cotton: 50% polyester, warp thread number 20 was paired 4 times to withstand the treatment with the simazon device and similar conditions to the manufacturing conditions For the treated warp yarns to reach the best mixture similar to the manufacturing mixtures at the lowest cost and to reach the highest efficiency of the warp yarns. To produce the fabrics under study, several tests were conducted on the produced yarns to clarify the effect of the difference resulting from the change of different research variables. The results showed a clear difference in some tests of the yarns and fabrics produced.
Abdel Raouf, Wesam Osama and Othman, Ali Othman Muhammad
"The use of A-AMYLASE enzyme and polysaccharides from mushrooms of warp sizing compared to conventional treatment,"
International Design Journal: Vol. 12:
2, Article 9.
Available at: https://digitalcommons.aaru.edu.jo/faa-design/vol12/iss2/9