PL339B1 - Starch for rigid underwear. - Google Patents
Starch for rigid underwear. Download PDFInfo
- Publication number
- PL339B1 PL339B1 PL339A PL33918A PL339B1 PL 339 B1 PL339 B1 PL 339B1 PL 339 A PL339 A PL 339A PL 33918 A PL33918 A PL 33918A PL 339 B1 PL339 B1 PL 339B1
- Authority
- PL
- Poland
- Prior art keywords
- starch
- rigid
- underwear
- potato
- particles
- Prior art date
Links
- 229920002472 Starch Polymers 0.000 title claims description 15
- 235000019698 starch Nutrition 0.000 title claims description 14
- 239000008107 starch Substances 0.000 title claims description 14
- 229920001592 potato starch Polymers 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims 1
- 239000002245 particle Substances 0.000 description 6
- 229940100486 rice starch Drugs 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 241000209094 Oryza Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000009955 starching Methods 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Description
Krochmal ziemniaczany nie mial przed wojna szerszego zastosowania; w pral¬ niach przy krochmaleniu bielizny sto¬ sowano prawie wylacznie krochmal ry¬ zowy, czysty lub zafalszowany kuku- rydzanym, dla krochmalenia bielizny sztywnej i krochmal pszenny dla kro¬ chmalenia bielizny niesztywnej.Róznicy miedzy skrobia ziemniaczana i ryzowa, kukurydzana lub zbozowa, róznicy co do wlasciwosci chemicznych lub fizycznych niema prawie zadnej, jezeli pominac niewielkie odchylenia o kilka stopni temperatury Majstrowa¬ nia, natomiast ksztalt i wielkosc czaste¬ czek róznych tych gatunków skrobi sa bardzo rózne.Czasteczka skrobi ryzowej jest naj¬ mniejsza, kukurydzanej wieksza, pszen¬ nej wielokrotnie wieksza od kukurydza¬ nej, wreszcie ziemniaczanej znacznie wieksza od pszennej. Ksztalt czasteczek róznych gatunków skrobi wykazuje rów¬ niez charakterystyczne róznice: ryzowej i kukurydzanej wielokatne nieforemne gwiazdki, pszennej kulki, ziemniaczanej owalne muszelki.Praktyka stwierdza, ze najodpowie¬ dniejsza do krochmalenia bielizny jest skrobia o jak najmniejszych czasteczkach z powierzchnia niegladka (a wiec nie formy kulek lub muszelek), czasteczki takiej skrobi latwo wnikaja w tkanine krochmalona i mocniej sie jej czepiaja.Krochmal ryzowy zostal uznany dlatego w praktyce za najodpowiedniejszy.Jezeli krochmal ziemniaczany poddac dzialaniu kwasów to, jak wiadomo, na¬ stepuje tak zwana chemiczna odbudowa ziarna skrobi, przyczem krochmal, prze-chodzac w rózne dekstryny, scukrza sie.Pierwszem stadjum tej odbudowy, nie- uchwytnem jeszcze dla analizy chemi¬ cznej, bowiem zadna jeszcze chemiczna zmiana ciala skrobi nie nastapila, jest tak zwana skrobia rozpuszczalna, ró¬ zniaca sie od pierwotnej tylko ksztaltem ziarna. Dostrzegalna pod mikroskopem róznica ksztaltu czasteczki polega na tern, ze znakomita wiekszosc czasteczek krochmalu rozpada sie, powierzchnia zas skrobi ziemniaczanej nie jest juz gladka muszla, lecz strzepi sie i peka, jak przy Majstrowaniu.Pewna domieszka do zwyklego kroch¬ malu ziemniaczanego skrobi ziemniacza¬ nej rozpuszczalnej, jako srodka latwiej wnikajacego, a potem od nagrzania przy prasowaniu klajstrujacego i usztywnia¬ jacego tkanine, umozliwia stosowanie krochmalu ziemniaczanego jako srodka z latwoscia zastepujacego krochmal ry¬ zowy. PLBefore the war, potato starch was not widely used; in laundries, almost exclusively rice starch, pure or adulterated corn starch, was used to starch stiff linen and wheat starch to cut non-rigid linen. There are hardly any chemical or physical properties, except for slight deviations of a few degrees in the temperature of Tinkering, while the shape and size of the particles of different types of starch are very different. Rice starch is the smallest, corn is larger, wheat is It is many times greater than that of corn, and that of potato is much greater than that of wheat. The shape of the particles of different types of starch also shows characteristic differences: rice and corn polygonal irregular stars, wheat ball, potato oval shells. Practice states that the most suitable starch for starching linen is starch with the smallest possible particles with a non-slick surface (i.e. The starch particles easily penetrate into the fabric and stick to it more. Rice starch has been considered the most appropriate in practice. If potato starch is treated with acids, it is known that the so-called chemical restoration of starch grains takes place, When the starch passes into different dextrins, it becomes saccharified. The first stage of this reconstruction, still invisible for chemical analysis, as no chemical change of the starch body has yet taken place, is the so-called soluble starch, different from the original just a grain shape. The difference in the shape of the particle that can be seen under the microscope is that the vast majority of the starch particles decompose, the surface of the potato starch is no longer a smooth shell, but it flakes off and bursts like in Tinkering. Some admixture to ordinary potato starch starch. soluble as a penetrating agent and then from heating during pressing of the pasting and stiffening fabric, it makes it possible to use potato starch as a means of easily replacing rice starch. PL
Claims (1)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| PL339B1 true PL339B1 (en) | 1924-07-30 |
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