Study of the effect of the spindle speed on the properties for the baked siro yarn, which made from cotton and polyester fibres

In this article, it has been determined experimentally the effect of the spindle speed on the properties of the spun yarn “Siro” which produced by the comparative break strength to the experimental results. When the mathematical equations were tested using the Fisher and Student criteria, their index were considered significant. The possibility of mathematical analysis of the equation based on indicators was determined by experimental results. In order to do this, yarns with numbers 20 and 29 tex were produced in 5 different spindle speeds from 9000 to 13000 min -1. The results determined that when the spindle speed was 9000 min -1, the quality of the baked

Siro yarns was improved and the fluff elaborate, and thus it became stronger more. According to the results of the analysis, the speed of spinning was one of the main factors that could be changed in the producing of baked Siro yarn. More clearly if ring-spin machine choose spindle speed correctly Siro yarn's strengthen will improve, asperity from structural circumstance will be normal and configuration of yarn will be improved.