Polyester waste is the dominant component of the clothing industry waste stream, yet its recycling in this industry is rarely addressed. This paper proposes using polyester cutting waste as an insulation blanket for roofing and buildings' internal walls in order to reduce environmental pollution. The designed textile structures used waste cuttings from different polyester fabrics without opening the fabric to fibre. Thermal insulation, acoustic insulation, fire resistance and biodegradation of the new insulation structure were investigated and compared to commercial insulation materials. Standard investigation methods were modified to fit the samples voluminous nature. The coefficient of thermal conductivity ranged between 0.0520 and 0.0603 W/mK. The achieved sound absorption with NRC ranging from 54.71 to 74.77%, surpassing standard commercially used insulators. The insulating structure did not conduct flame, the radius of impaired place was 1.60-2 cm while the depth was 0.4-1.3 cm, and showed lack of biodegradability, with loss of mass ranging from 0 to 0.3%.
The enzymatic treatment of textiles signifi cantly improves some of their physicochemical properties as well as increases their aesthetic values and comfort of use. Enzymes can be used in order to develop environmentally friendly processes by reducing the concentration of chemical agents, water and energy consumption. Wool fabrics were pretreated with hydrogen peroxide in the presence of stabiliser imino disuccinic acid sodium salt (IDAS). The eff ect of after-treatment of the pre-oxidised wool fabric with commercially produced lipase enzyme on its dyeability with acid dyes, as well as on some of its physico-mechanical properties, was assessed. Wool fabrics treated with hydrogen peroxide ⁄ imino disuccinic acid sodium salt ⁄ lipase enzyme exhibit improved wettability and, hence, dyeability with acid dyes, as well as enhanced resistance to felting shrinkage and pilling.
Enzymes are a natural and fundamental element of the winemaking process. These enzymes originate from the grape, yeasts and other microbes associated with vineyards and wine cellars. Grape enzymes are however inactive under the pH and SO2 conditions associated with winemaking. Fungal pectinases are resistant to these winemaking conditions. The method used to produce wine enzymes for use in the EU is regulated by the Office International de la Vigne et du Vin (OIV). Nowadays, they are also a commercial product found in many wineries. The most widely used enzymes available for commercial use are: pectinases, hemicellulases, glycosidases and glucanases. From the pre-fermentation stage, through fermentation, post-fermentation and aging, enzymes catalyze various biotransformation reactions. In the past years, enzymes have been increasingly used for enhancing the quality of wines. They have the potential to make more extracted and more aromatic wines and to accelerate the winemaking process. This review summarizes the most important types of commercial enzymes applied to winemaking and their effects on the process technology and the quality of the final product.
Assuring the thermo-physiological comfort of the human body is one of the most important functions of clothing, especially of underwear, sportswear and casual wear. Knitted fabrics should not only posses elasticity and provide freedom of movement, but they should also have good handle, a high level of clothing comfort and easily transmitted vapour from the body. In this paper, the influence of cotton and the polyester knitted structure on thermal comfort properties was investigated. The results obtained indicate that the structure of knitted fabrics shows a more significant influence on thermo-physiological comfort than the raw material content.
In recent years there has been a great interest in the application of natural dyes in dyeing textiles due to their biodegradability and high compatibility with the environment. According to the experts, there is a great potential for using natural dyes to the extent that in some areas they can very easily replace synthetic ones. This paper reports the studies available on the characterization, classification and analysis of natural dyes; extraction of dyes from onion's outer shell and effects of different mordants and mordanting methods on the color shade. From an environmental point of view, replacing synthetic dyes with natural ones is not only a strategy to reduce risk and pollutants, but also an opportunity for new markets and jobs.
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