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    THE EFFECT OF NANO POLYSILOXANES ON THE PERMANENCE OF FEEL TOUCH OF FINISHED LEATHERS
    (Amer Leather Chemists Assoc, 2012) Kadioglu, E.; Zengin, G.; Afsar, A.
    Nano sized aminofunctional and micron sized dimethyl polysiloxane emulsions were applied to garment leathers as topcoats, to investigate the improvement on feel touch permanency of finished leathers. Fourier Transform Infrared Spectroscopy (FTIR) and particle size analysis of these two polysiloxane emulsions were carried out. The optimum application amount of emulsions was determined to be 15% based on the results of organoleptic evaluation and dynamic friction coefficients. After the application of nano and micron sized polysiloxane, three different accelerated ageing processes were applied to leathers under controlled temperature, humidity and UV light conditions. For determining the effect of the ageing processes on these polysiloxanes, dynamic friction coefficient measurements, ICP-OES and SEM analysis were carried out. The results revealed that nano sized polysiloxanes clearly improved the feel touch permanency of finished leathers in comparison to the leathers coated with micron sized polysiloxanes. Thereby, it was demonstrated that nano polysiloxanes can maintain the appearance and feel touch of leather product for a longer periods of time.
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    GRAIN CHARACTERISTICS COMPARISON OF DIFFERENT TYPES OF SHOE UPPER LEATHERS
    (Inst. Nat. Cercetare-Dezvoltare Text. Pielarie, 2022) Adigüzel, F.; Tosun, C.C.; Zengin, G.; Zengin, A.C.A.
    In this study, it was aimed to comparatively investigate the grain properties of shoe upper leathers produced for different purposes. Thus, six different types of shoe upper leather (cracked, antique, patent, nappa, nubuck, printed) were provided from three different footwear companies. The tensile strength and elongation at break (TS EN ISO 3376), single and double edge tear strength (TS EN ISO 3377-1, TS EN ISO 3377-2), cracking and bursting resistance (TS 4137 EN ISO 3378, TS EN ISO 3379), flex resistance (TS EN ISO 5402-1) as well as dry and wet rubbing fastness tests (TS EN ISO 11640) were applied to leathers that have similar thicknesses. The results of the study gave information about the physical strength and product performances of different upper leather types. The data were evaluated comparatively and the effects of shoe upper leather types on quality and performance were evaluated. © 2022 Toate drepturile asupra acestei edi?ii sunt rezervate editorilor.
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    USE OF NATURAL FAT EMULSIONS IN FATLIQUORING PROCESS AND INVESTIGATION OF FATTY SPUE FORMATION
    (Amer Leather Chemists Assoc, 2011) Zengin, G.; Afsar, A.
    Fatty spew is one of the most frequent defects appearing on finished leathers, especially sheepskins. Origins of this problem include an insufficient degreasing process, presence of excess residual natural fat in leather, quantity and quality of fatliquoring material added during the fatliquoring process and defective fatliquoring techniques. It is usually not easy to identify this problem during the processes. The aim of this study is to find out the limit value of natural fat that cause to fatty spew and its effect on leather quality. In the experiments Irish ovine sheepskins were used, as they are known for their high natural fat content. The experiments were carried out in three groups. The first group was processed without degreasing and fatliquoring. The second group was degreased and processed without fatliquoring and the third group was degreased; and fatliquored with 3, 5 and 7% of their own emulsified fat. The application of 3% fat emulsion is agreeable due to fatty spew formation in 5% and 7% fat emulsion application, as expected from preliminary tests. Some physical and chemical characteristics of natural and emulsified fats were investigated such as density, acid, peroxide and iodine values. Visual images of skin surfaces were obtained by Scanning Electron Microscopy (SEM). Gas Chromatography (GC), Nuclear Magnetic Resonance (NMR) and Fourier Transform Infrared Spectroscopy (FT-IR). Analyses were performed for the determination of fatty acids components that cause fatty spew defect. It was determined that double bond between C and C in the structure of the palmitoleic and linoleic acids was saturated, the ratio of palmitic and stearic acids was increased and palmitic and stearic acids were found to be the main reasons for fatty spew formation.