Weight of Blow Room Lap:
A lap is a sheet of fibers or fabric wrapped around a core with specific uses in different sections of the yarn manufacturing process such as sheets of fiber wound on rollers.
How to Find Out the Weight of a given Length of Lap?
Sheets of cotton bales are fed between lap roller and shell roller then pressure is to apply at both the end of the lap roller. This pressure initiates the formation of the lap on the lap roller in the blow room. The lab is the ultimate output material of the blow room.
Mathematical Problems and Solutions:
Problem: 01
What is the weight of 12 yards of the lap of hank-lap 0.00127?
Solution:
Weight in-lbs. = Length in yards ÷ (840 × Hank )
Weight of 12 yards lap = 12 ÷ (840 × 0.00127)
= 11.9 lbs. (ANS)
Problem: 02
1000 yards length of card sliver of 0.15 hank is packed into a box. What is the net weight of sliver?
Solution:
Weight in lbs. = 1000 ÷ ( 840 × 0.15 )
= 7.937 (ANS.)
Problem: 03
A blow room lap weighting net 45lbs. has 14 ounces per yard. Find the length of lap and how long does it last on a card whose 2.25’’ feed roller rpm is 1.25?
Solution:
Length of lap = (45 × 16) ÷ 14 = 51.43 yards
Length of lap fed to card per minute,
= (22/7) × (9/4) × (1.25/36) yards
Time of one lap running on the card,
= 51.43 ÷ { (22/7) × (9/4) × (1.25/36) }
= 3.5 hours (approx). (ANS.)
Problem: 04
Find the actual draft and mechanical draft of a finisher scutcher which is using breaker laps weighting 15 ounces per yard and produces 14 ounces per yard. The droppings beneath the beater are 1.2%? (Note: Four breaker laps are doubled on the finisher scutcher machine)
Solution:
Actual draft = (15 × 4) ÷ 14 = 4.29
Mechanical draft = { ( 15 × 4 × 100 ) ÷ (14 ×101.2) }
= 4.23 (ANS.)
The delivery product of blow room is lap which is used in carding as feed material. So to make it faultless we have to know the weight of the Blow Room Lap.
Author of this Article: Amit Kumar Das Founder of "টেক্সটাইল ম্যানিয়া" Blog Pabna Textile Engineering College, Pabna, Bangladesh Cell: 01770 456240 Email: [email protected]