Comparación de las características físicas y sensoriales del cuero curtido con agentes vegetales tara (Caesalpinia spinosa) y mimosa (Mimosa púdica).

Abstract

The objective of this project was to compare the physical and sensory characteristics of leather tanned with vegetable agents tara (Caesalpinia spinosa) and mimosa (Mimosa pudica). Information was searched in graduate works, books, essays and articles found in a library database. The most updated studies were taken into account. The information was synthesized in Excel and Word tables and described accurately for its comprehension. Several theories demonstrated that tara and mimosa are astringent, contain tannins and pyrogallic acids that have a positive influence on the characteristics of the leather, reduce the environmental impact and increase its profitability. The use of 14% tare + 1% oxalic acid had a tensile strength of 3297.90 N/cm2, the percentage of elongation was 85% using 15% tare + 0% humic acid, and lastometry of 15.51 mm using 10% tare + 5% humic acid, representing the highest values of the studies. Similarly, sensory characteristics such as fullness had a weighting of 4.75 points using 8% tare, softness with the use of 8% tare and 14% tare + 1% oxalic acid being different treatments both obtained 4.88 points, roundness with 4.67 points by implementing 16% mimosa, finally the touch by applying 14% mimosa + 4% chromium achieved a value of 4.67 points. The best cost benefit was 1.41 when implementing 14% mimosa + 4% chrome, i.e. for each dollar invested a profit of 41% was obtained. It is recommended to evaluate tara and mimosa in equal percentages and in combinations with each other in order to better identify the physical and sensory characteristics and obtain a higher profit.