Curtición de piel ovina con la utilización de varios niveles de tara (8, 9, 10%) y un porcentaje fijo de glutaraldehído (4%) para la obtención de cuero para vestimenta

Abstract

In the tannery laboratory of the ESPOCH School of Cattle and Agricultural Sciences, tanning of ovine skins was carried out with the use of several levels of Tara Caesalpinia spinosa (8, 9, 10%) plus glutaraldehyde (4%), for the Obtaining leather for clothing, the number of experimental units was 24 sheep skins. For the evaluation of the physical and sensory characteristics, a completely simple random design was applied. The statistical analyzes were: analysis of variance, separation of means by Tukey, Kruskall-Wallis test, and Regression and correlation, for variables that report significance. When carrying out the evaluation of the physical resistance of the ovine leather, the highest tension results (2097.97 N / cm2) and lastometry (8.23 mm) were determined, applying 9% tare (T2) in the tanning; whereas, the higher temperature that the leathers bear before the contraction occurred (92.88 ℃), and the loss of its pietage was reached with the application of higher levels of tare (10%). The sensory analysis determined greater preference on the part of the judge qualifier towards tanned ovine leathers with 10% tara (T3), because excellent ratings are obtained for the fullness (4.63 points), softness, (4.63 points) and roundness (4.63 points). From the results presented, it is concluded that the most suitable option for tanning ovine skins for articles of clothing is 9% vegetable tanning; since, in all the variables, conditions of compliance with physical demands and sensory qualifications are denoted. When carrying out the economic evaluation, it is appreciated for the best case that the T3 treatment is a benefit-cost ratio of 1.33; that is, a 33% profit. Therefore, the use of 9% tare combined with the corresponding 4% glutaraldehyde is recommended for the T2 of the research project to obtain leather for clothing that meets the best physical and sensorial requirements.