Variation in Surface Chemical Constituents of Cotton (Gossypium hirsutum) Fiber as a Function of Maturity

Modern cotton yarn production technology has made it imperative that new predictors of yarn spinning efficiency be determined. Surface frictional forces play a large role in spinning efficiency, yet little is known about the chemical constituents comprising the cotton fiber surface or their respecti...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2003-12, Vol.51 (27), p.7995-7998
Main Author: Gamble, Gary R
Format: Article
Language:English
Subjects:
Agronomy. Soil science and plant productions
Biological and medical sciences
Carbohydrates - analysis
Chemical constitution
Cotton Fiber
Economic plant physiology
Fundamental and applied biological sciences. Psychology
Gossypium - chemistry
Gossypium - genetics
Gossypium - growth & development
Pectins - analysis
Salts - analysis
Waxes - analysis
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Summary:Modern cotton yarn production technology has made it imperative that new predictors of yarn spinning efficiency be determined. Surface frictional forces play a large role in spinning efficiency, yet little is known about the chemical constituents comprising the cotton fiber surface or their respective roles in inter-fiber frictional behavior. Major cotton fiber surface chemical components including pectin, wax, soluble salts, and sugars were quantified, and their respective relationships to cotton fiber maturity, as measured by micronaire, determined for 87 cotton samples exhibiting large variations in age, micronaire, genetics, and growing region. In the case of pectin and wax, inverse relationships with micronaire were found, whereas salts and sugars exhibit linear relationships with micronaire. Using these mathematical relationships, it will be possible to develop predictive models of whether spinning performance of different cottons is affected by deviations of the chemical constituents from the determined relationships. Keywords: Cotton; Gossypium hirsutum; fiber; friction; maturity; micronaire; pectin,; wax; sugar
ISSN:0021-8561
1520-5118
DOI:10.1021/jf030178f