Effects of Sodium Sulfate and Surfactants on Papain Treatment of Wool Fabrics
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This study identifies the effects of sodium sulfate and surfactants in the papain treatment of wool fabrics usingL-cysteine and EDTA as activators. The research method involves the use of 2% L-cysteine and 7% EDTA as activatorsat optimal conditions, papain treatment of wool fabrics with the joint use of sodium sulfates and surfactants, and measurementsof the weight loss rate, tensile strength, and whiteness. Results showed that for both 2% L-cysteine and 7%EDTA, the maximum papain activity appeared at 0.5% sodium sulfate concentration. In both cases, the papain activity wasenhanced at sodium sulfate concentrations lower than 0.5%. In contrast, the papain activity declined at sodium sulfate concentrationshigher than 0.5%. The joint use of EDTA with 0.5% sodium sulfate was proven to be very effective in improvingthe papain activity. The joint use of 2% L-cysteine with 0.5% sodium sulfate appeared slightly effective in improvingthe activity but resulted in excessive decrease in the tensile strength and whiteness, compared to improvement in theactivity. The joint use of surfactants, in the case of L-cysteine, interrupted the papain activity and decreased the tensilestrength regardless of the surfactant type and concentration. In the case of EDTA, however, the joint use with 0.1-5%non-ionic surfactants, 0.1-0.5% anionic surfactants, and 0.1% cationic surfactant appeared to improve the papain activity. The maximum papain activity was observed when 0.1% of surfactant was used, regardless of the surfactant type. The nonionicsurfactant was the most effective in improving the papain activity.
Abstract
This study identifies the effects of sodium sulfate and surfactants in the papain treatment of wool fabrics usingL-cysteine and EDTA as activators. The research method involves the use of 2% L-cysteine and 7% EDTA as activatorsat optimal conditions, papain treatment of wool fabrics with the joint use of sodium sulfates and surfactants, and measurementsof the weight loss rate, tensile strength, and whiteness. Results showed that for both 2% L-cysteine and 7%EDTA, the maximum papain activity appeared at 0.5% sodium sulfate concentration. In both cases, the papain activity wasenhanced at sodium sulfate concentrations lower than 0.5%. In contrast, the papain activity declined at sodium sulfate concentrationshigher than 0.5%. The joint use of EDTA with 0.5% sodium sulfate was proven to be very effective in improvingthe papain activity. The joint use of 2% L-cysteine with 0.5% sodium sulfate appeared slightly effective in improvingthe activity but resulted in excessive decrease in the tensile strength and whiteness, compared to improvement in theactivity. The joint use of surfactants, in the case of L-cysteine, interrupted the papain activity and decreased the tensilestrength regardless of the surfactant type and concentration. In the case of EDTA, however, the joint use with 0.1-5%non-ionic surfactants, 0.1-0.5% anionic surfactants, and 0.1% cationic surfactant appeared to improve the papain activity. The maximum papain activity was observed when 0.1% of surfactant was used, regardless of the surfactant type. The nonionicsurfactant was the most effective in improving the papain activity.
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