ISSN:
1573-8493
Source:
Springer Online Journal Archives 1860-2000
Topics:
Technology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Conclusions The effect of stretch ratio, the ratio of stretch ratios in the “cold” and “hot” zones, and of the relative viscosity of polycaproamide on the degree of its breakdown during stretching have been examined. The degree of breakdown decreases if the viscosity stays within the range 3.25–3.35, and the stretch ratio in the “cold” zone is the maximum possible.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00548130
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