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Flax fiber production
- 1. The Role OfMicroorganisms (II) Presented by Ahmed M.M. Mayla Department of Botany & Microbiology Faculty of Science Alexandria University
- 2. The Main RettingTechniques ( cont.) Stand retting Water retting Enzyme retting Scutching (the 5th step) Contents
- 3. Middle lamella. pectinousmatter which bins the bast fibers, pectinolysis Dew retting √ Stand retting Water retting Enzyme retting Retting techniques
- 4. T.S. In FlaxStem
- 6. A microbial processthat 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
- 7. Scanning electron micrographsof 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
- 9. By sprayingsome 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
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- 11. Increase in microbialpopulations Increasing pectinolysis Slow pectinolysis The End Retting Stages
- 12. 1. Anaerobic 2. Aerobic II.Water Retting
- 13. 1. Anaerobic WaterRetting
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- 15. Cold Water RettingWarm 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
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- 17. Retting liquor ↑Acidic ↑Offensive smell ↑BOD, ↑ COD ↑ Polluting strength ↑ Waste accumulation Inhibit growth of ret. M.O.s Disadvantages Aeration Removal
- 18. Anaerobic water liquorAerobic 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
- 19. The Main RettingTechniques ( cont.) I. Stand retting II. Water retting III. Enzyme retting Scutching (the 5th step) Contents
- 20. Commercially enzymes mixtures Reducesenvironmental problems Specific III. Enzyme retting
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- 22. Drying inthe open by standing up the shaves in the field Turn inside out after 1 day Take 2-3 days, acc. to weather Drying
- 24. To removethe straw from the fibers by beating or Scutching pith, or boon, free fibers Dressing
- 25.