THE QUALITY OF FANCY YARN: PART II: PRACTICAL EXPERIMENTS AND APPLICATION

摘要

In Part I of this paper the author presented and detailed the methods he suggested to account for the subject of quality of fancy yam. These include all factors and concepts which should be used to account for the structure of various types of fancy yarn. In addition, the procedures and apparati needed to apply these methods were detailed. In Part II, however the author applied his method to deal with gimp yarn and boucle yarn which are traditional two types of fancy yarn. A comparison between these methods and the traditional subjective method of quality assessments of fancy yams revealed high levels of agreement. The author produced several different gimp yarns and boucle yarns and then used the Shape Factor of Fancy Yarn (ShF), the Relative Shape of Fancy Yam (RSI) and Circularity Ratio of Fancy Profile(CR) to scientifically and objectively judge the quality of several gimp yarns and boucle yarns. In the end, it was possible to arrange these yarns in ascending or descending order in terms of their quality, e.g. texture, structure, and fancy bulkiness.