Date of Award
8-1960
Degree Name
Bachelor of Science
Department
Pulp and Paper Technology
First Advisor
Dr. Robert A. Diehm
Abstract
In this paper, the various picking properties are discussed at first, then in the experiment the fundamental differences between soya protein and casein in picking strength were studied.
Since it is considered that the penetration of the adhesives in a coating mixture into the base paper is important in picking, the picking strength of casein and soya protein were evaluated in functions of the beating level, sizing level and the amount of the adhesives. Whole experimental data were treated with the statistical method.
The results indicate that with the Wax test, the soya protein and casein have almost equal picking strength, however with IGT test, the values of the soya protein are less than that of casein by around three percent. It is also found that the IGT test evaluation in picking is better than the Wax test.
Recommended Citation
Takekawa, Shinya, "Differences in Picking Properties Between Casein and Soya Proteins" (1960). Paper Engineering Senior Theses. 529.
https://scholarworks.wmich.edu/engineer-senior-theses/529