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FATLIQUORING OF LEATHER Leather, at the time of completion of the tannage
does not contain sufficiant lubricants to prevent it from drying into a
hard mass.Almost all light leathers need a greater softness and flexibility
than is imparted by tannage. This is attained in the fatliquoring process
by introducing oil into the leather, so that
the individual fibres are uniformly coated. The percentage of oil on the
weight of leather is quite small, from 3-10 %. The
precise manner in which this small quantity of oil is distributed throughout
the leather materially affects the subsequent finishing operations and
the character of the leather. Proper lubrication or fatliquoring greatly
affects the physical properties of break,stretch, stitch tear, tensile
strength, and comfort of leather. Over lubrication will result in excessive
softness and raggy leather in the bellies and flanks. Under lubrication,
or improper penetration, results in hard bony leather that may crack in
use.
OILS, FATS and WAXES Simplest type is mineral oil, obtained from crude oil from oil wells. They are mixtures of many substances which are separated by distillation. They are relatively cheap and chemically stable and are not affected by mould or bacteria.Can be obtained in pale color. Mineral oils do not mix with water therefore give waterproof properties and can be obtained at any viscosity. Despite the advantages they have only limited use in leather manufacture. Relative to other oils: a) they are more difficult to incorporate thoroughly without giving a slightly oily or waterproof surface, which is a disadvantage for many leathers which are to be dyed or finisked b) they have a poor “feeding action”, and used alone they give leathers which feel thin or empty but may be quite flexible c) if the resultant leather is heated, the oil may migrate to the surface, which becomes oily or discoloured. These oils do not appear to be as firmly held by the leather fibres as other oils; they are saturated hydrocarbons (unsaponifiable). Paraffin wax(mp 35-36 C), Montan wax(mp 76-84 C), Ceresine wax(mp 60-85 C). Natural oils and fats: Most of the oils and fats in animals, fish and plants are fatty acid glycerides. When boiled with caustic soda, they decompose to give soap and glycerine (saponification). By adding acid to the soap the free acid is formed. These fatty acids are water insoluble and range from very fluid oily liquids to greasy pastes and hard waxy materials. The property of the natural oil is largely governed by which of these fatty acids are combined with the glycerine. All these glycerides can be split into glycerine and free fatty acid (rancidity) by acids and by action of enzymes(produced by moulds). It may happen to the oil or fat in the leather and if the solid type fatty acids are liberated they may crystallize on the surface of the leather spoiling the appearance of the leather giving a whitish dusty appearance known as “fat spue”. Another trouble due to rancidity of the oil is that free fatty acids form compounds with chromium, alum or zirconium salts used in tanning, which make the leather water-repellent and difficult to wet back uniformly for dyeing or finishing purposes. Fatty acids may be classified according to their chemical reactivity that is their degree of unsaturation. Saturated fatty acids are usually more viscous or solid, do not darken with sunlight, unaffected by damp,warm air, do not combine with sulphur or iodine, difficult to sulphate. Unsaturated fatty acids are morefluid, darken with sunlight, become sticky or gummy on oxidation by air, readily combine with sulphur or iodine, easily sulphated. Thus highly unsaturated oils may cause trouble on aging of the leather. In the paint trade they are classified as semi-drying(ie. castor oil) because they become gummy on exposure to air, and drying oils( ie. linseed oil) which on exposure “dry” to a hard, non-oily or non-tacky varnish. Practically all naturally occurring fatty acids have an even number of C atoms. Shorter chain saturated fatty acids C-6,C-8, and C-10 are found in coconut and palm oils, milk fat and other softer oils. C-12, lauric acid, is found in sperm oil. Saturated fatty acids of C-16 and C-18 are common to animal fats and many vegetable oils. The C-24 and C-25 category are found in waxes.ie.carnauba wax and bees wax. The unsaturated fatty acids, primarily of C-18 type are quite common in animal and vegetable oils. Fatty acids with more than 1 double bond are classified as drying oils such as linseed, cottonseed oils. Some contain OH groups such as lanopalmic (C-16 hydroxy, saturated) found in wool fat and ricinoleic (C-18 hydroxy, unsaturated) found in castor oil. Both wool fat (lanolin) or wool grease and castor oil are common fatliquoring materials when sulfated. Typical natural oils used : 1) Animal oils and fats: Beef tallow (mp 35-38 C) Mutton tallow (mp 40-45 C) Wool fat and grease Stearine (mp 49-55 C) Stearic acid(mp 71 C) Neatsfoot oil (I value=85) 2) Vegetable oils: Coconut oil. (I value=10) olive oil, palm oil,palm kernel oil (I value=53) castor oil-contains large quantity of C-18 ricinoleic acid, has OH groups that render it water soluble and is easily sulfonated. linseed oil soybean oil (I value=135) 3)Fish oils: cod oil-(I value=150)high degree of unsaturation, drying properties, may be sulfated Newfoundland Cod Liver Oil Coast Cod, British Cod, etc. Degras or Moellon- oxidized raw cod-liver oil Herring oil, Salmon oil,Sardine oil, jap fish oil, menhaden oil Whale oil Sperm oil- rich in fatty alcohols and upon sulfonation becomes a very strong emulsifier. Fatliquors: Waxes: Carnauba wax (mp 78-81 C) Candelilla wax (mp 68 C) Beeswax (mp 60-63 C) Spermaceti-sperm oil (mp 42-49 C) Wool fat and grease (Yorkshire grease) ( mp 30-40 C)
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