INVISTA Offers Improved Black LYCRA

GEOFF HIETPAS

首页> 外文期刊>International Fiber Journal >INVISTA Offers Improved Black LYCRA

【24h】

INVISTA Offers Improved Black LYCRA

机译：英威达提供改进的黑色莱卡

获取原文

获取原文并翻译 | 示例

获取外文期刊封面封底 >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

Invista launched it's first producer-colored elastane for apparel, Black LYCRA®, as Type-165Z in 2005. The initial success of the product has been in circular knit and woven applications. Market end-uses have included activewear and denim as well as intimate apparel. The benefits driving this include a uniform and low take off tension, high draftability, and a reduced visibility of the yarn in dark shade elastic fabrics during extension, which exposes the elastane. Additionally the product offers a step change in color retention after thermal treatments and after home laundering. This means that the Black LYCRA elastane fiber stays black even after the companion yarn (e.g. cotton, or nylon) has started to lose color depth (see Fig. 1).

机译：Invista于2005年推出了第一款用于生产服装的彩色人造纤维氨纶LYCRA®，称为Type-165Z。该产品的最初成功已应用于圆形针织和梭织应用。市场最终用途包括运动服和牛仔布以及私密服装。这样做的好处包括均匀而低的拉伸张力，高牵伸性，以及在延伸过程中深色弹性织物中纱线的可见度降低，从而暴露出弹性纤维。此外，该产品在热处理后和家庭洗涤后还可以保持颜色的阶跃变化。这意味着即使伴侣纱线（例如棉或尼龙）开始失去色深，黑色LYCRA氨纶纤维仍保持黑色（见图1）。

著录项

来源
《International Fiber Journal》 |2007年第4期|p.37|共1页
作者
GEOFF HIETPAS;
展开▼
作者单位

展开▼
收录信息
原文格式 PDF
正文语种 eng
中图分类纺织工业、染整工业;
关键词

相似文献

外文文献
中文文献
专利

1. Invista hosts 5th edition of Lycra Fiber Moves forum [J] . Knitting international . 2018,第6期

机译：Invista举办了第五届Lycra Fiber Moves论坛
2. Invista veut se séparer de ses fibres stars Lycra et Coolmax [J] . Bénédicte Jourgeaud Journal du Textile . 2017,第2329期

机译：Invista希望将其Lycra和Coolmax星状纤维分开
3. Invista stretches its Lycra product range [J] . Future textiles group Future textiles . 2016,第5期

机译：Invista扩展了Lycra产品范围
4. Website about summer offers at the Romanian Black Sea resorts [C] . MIRELA-CATRINEL VOICU, MARILEN PIRTEA, ROXANA10ANA VARGA Latest trends on cultural heritage and tourism . 2010

机译：有关罗马尼亚黑海度假村夏季优惠的网站
5. Characteristics of effective online professional development: A case study analysis of an online professional development course offered via Blackboard [D] . Taylor, Jeffrey M. 2011

机译：有效的在线专业发展的特征：通过Blackboard提供的在线专业发展课程的案例分析
6. Does stabilizing input pressure orthosis vest lycra-based compression orthosis improve trunk posture and prevent hip lateralization in children with cerebral palsy? [O] . Esra Giray, Özge Keniş-Coşkun, Sabiha Güngör, 2018

机译：稳定输入压力矫形器的背心以莱卡为基础的加压矫形器是否可以改善脑瘫儿童的躯干姿势并防止臀部侧倾？
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

INVISTA Offers Improved Black LYCRA

摘要

著录项

相似文献

相关主题

期刊订阅