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The Role Of Microorganisms (II)
Presented by
Ahmed M.M. Mayla
Department of Botany & Microbiology
Faculty of Science
Alexandria University

The Main Retting Techniques ( cont.)
Stand retting
Water retting
Enzyme retting
Scutching (the 5th step)
Contents

Middle lamella. pectinous matter which
bins the bast fibers, pectinolysis
 Dew retting √
 Stand retting
 Water retting
 Enzyme retting
Retting techniques

T.S. In Flax Stem

A microbial process that partially degrades
tissues and separates fibers from non-fiber
material
The degradation of pectin, which is a
compound that binds cells and tissues
together in plants, is key to the retting of
flax.
Retting

 Scanning electron
micrographs of flax stems
 Left: unretted cross
section of stem showing
bast fibers in bundles
between the cuticle and
woody core
 Right: dew-retted cross
section of stem showing
separation of fibers and
fiber bundles from the
non-fiber tissues
Retting

 By spraying some 4o salts, e.g. Glyphosate, N-
phosphono-methylglycine, a broad-spectrum
systemic herbicide used to kill weeds
 It is typically sprayed and absorbed through the
leaves.
 At the mid point of flowering cause uniform pre-
maturation of the standing plant
 The stems are retted in situ
I. Stand Retting

Glyphosate

Increase in microbial populations
Increasing pectinolysis
Slow pectinolysis The End
Retting Stages

1. Anaerobic
2. Aerobic
II. Water Retting

1. Anaerobic Water Retting

Anaerobic
Water Retting
Cold Warm
Temp.

Cold Water Retting Warm Water Retting
2-3 weeks or longer More quickly
Vast space Less retting space
Rivers, ponds…. Equipped retry
Low cost High cost
Anaerobic Water Retting

Weather
Flow speed
Temperature
Time Parameters

 Retting liquor
 ↑Acidic
 ↑Offensive smell
 ↑BOD, ↑ COD ↑ Polluting strength
 ↑ Waste accumulation Inhibit growth of ret. M.O.s
Disadvantages
Aeration
Removal

Anaerobic water liquor Aerobic liquor
Low pH High pH
↑Offensive smell ↓Offensive smell
↑Volatile acids ↓Volatile acids
↑OD ↓OD
↑ Waste accumulation Not the same waste
accumulation
Low potential of reuse Used over and over again
Anaerobic vs. Aerobic

The Main Retting Techniques ( cont.)
I. Stand retting
II. Water retting
III. Enzyme retting
Scutching (the 5th step)
Contents

Commercially enzymes mixtures
Reduces environmental problems
Specific
III. Enzyme retting

5. Scutching
Drying Dressing

 Drying in the open by standing up the shaves in
the field
 Turn inside out after 1 day
 Take 2-3 days, acc. to
weather
Drying

 To remove the straw from the fibers by beating or
Scutching  pith, or boon, free fibers
Dressing


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Flax fiber production