Theory of Sizing
Theory of Sizing - Weaving and Desiging. Originally published in 1912. PREFACE: THE Theory of Sizing treats of the essential constituents and properties of sizing ingredients, and of the chief factors determining the selecting, blending and mixing of those ingredients suitably to the requirements of manufacturers and merchants of textile fabrics. The descriptions of the physical characteristics the dimensions and illustrations of the six chief varieties of starch which, either separately or else blended with two or more varieties in combination, constitute the fundamental basis of most size-mixtures and size preparations and also the methods of distinguishing the different species of starch granules, both by microscopical examination and chemical reaction, are derived from personal observation and experiment, and will serve as guides in identifying different kinds of starch. The contents of this book were written for the purpose of providing a standard text-book for students of weavin
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