Cheese dyeing method of real silk embroidery yarn
A cheese dyeing and silk technology, applied in the dyeing method, textile material treatment, anti-coloring and pollution/anti-fouling fibers, etc., can solve the problems of easy contamination of impurities, easy hairy yarn, fluffing, etc., and achieve strong operability , soft touch, easy to operate
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
Embodiment 1
[0028] 1) Mix 8.0g methacrylamide, 3.2g acrylic acid, 19.8g methoxypolyethylene glycol (400) methacrylate, 1.0g SP-80, 1.0g sodium dodecylbenzenesulfonate and 57.0g water Mix and stir well into Emulsion A.
[0029] 2) Mix 1.0g ammonium persulfate and 9.0 g water, and stir well to form ammonium persulfate solution A.
[0030] 3) Slowly raise the temperature of emulsion A to 75°C, and slowly add ammonium persulfate solution A dropwise at the same time. After the dropwise addition is completed, react for another 110 minutes to obtain easy detergent A.
Embodiment 2
[0032] 1) Combine 12.0g methacrylamide, 4.8g acrylic acid, 18.2g methoxypolyethylene glycol (400) methacrylate, 1.0g SP-80, 1.2g sodium dodecylbenzenesulfonate and 53.8g water, and stir well into Emulsion B.
[0033] 2) Mix 1.5g ammonium persulfate and 8.5g water, and stir well to form ammonium persulfate solution B.
[0034] 3) Slowly raise the temperature of emulsion A to 80°C, and slowly add ammonium persulfate solution B dropwise at the same time. After the dropwise addition, react for another 120 minutes to obtain easy detergent B.
Embodiment 3
[0036] In the special-purpose real silk cheese yarn dyeing machine, the package yarn that loads quality is 10.0Kg, then adds 100Kg the soaking liquid that mixes homogeneously, and soaking liquid is made of 8.0Kg antibacterial agent NICCANON RB-110, 6.0Kg easy-to-clean agent A, 0.5Kg acid bright yellow 2G, 0.2Kg leveling agent O, 0.1Kg acetic acid and 85.2Kg water; start the machine, heat up to 50°C, and run at this temperature for 30 minutes. At the end of the operation, it was processed by centrifugal dehydration. Then, the above-mentioned silk cheese was placed in a steaming box for steaming treatment for 15 minutes, the temperature of the steaming box was controlled at 110°C, and the steaming humidity was 70%. Finally, the above-mentioned real silk cheese cheese is subjected to hot water washing, centrifugal dehydration treatment and drying treatment.
PUM
| Property | Measurement | Unit |
|---|---|---|
| quality score | aaaaa | aaaaa |
| decontamination rate | aaaaa | aaaaa |
| antibacterial rate | aaaaa | aaaaa |
Abstract
Description
Claims
Application Information
Login to View More 
