25—THE STABILIZATION OF A SCOUR-LIQUOR EMULSION BY PROTEINS EXTRACTED FROM WOOL
- 1 September 1983
- journal article
- research article
- Published by Taylor & Francis in The Journal of the Textile Institute
- Vol. 74 (5) , 249-255
- https://doi.org/10.1080/00405008308658364
Abstract
An investigation is reported in which proteins dissolved from wool during scouring were found to stabilize emulsions of wool grease over a pH range 1–9. The soluble proteins were found to oppose the destabilizing effect of waier-soluble components of low molecular weight.Keywords
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