SylbV01-00-00. pmd

Cocoon cooking and brushing
Cocoon cooking- objectives of cocoon cooking, effect of pressure and
temperature on infiltration of water into cocoon cavity, swelling of
sericin layer, different methods of cooking (Open pan, two pan and
three pan cooking system). Brushing of cocoons, different methods of
brushing. Effect of temperature on solubility of sericin and fibroin
layers, dipping period and brushing.
Unit 3:
Cocoon reeling
Cocoon reeling- definition, different methods of reeling (Open/ Floating/
Sunken), Importance of croissure, length of the croissure and croissure
angle and silk reeling, reeling machineries – Silk reeling on charaka,
cottage basin, multiend, semi automatic and automatic reeling
machines.
Unit 4:
Re-reeling
Re-reeling, reel permeation, different methods of permeation, re-reeling
methods, advantages and disadvantages of open re-reeling and closed
type of re-reeling.
Unit 5:
Reeling water
Reeling water: Different sources of water used in reeling,
characteristics/ Properties of water (Impurities of water), Physical and
chemical properties of water, Importance of reeling water, water
qualities suggested by Kim and amelioration of water, different methods
of amelioration (aeration, filtration, sedimentation and ion exchange
method), amelioration of reeled water and reuse of water after
treatment.
BLOCK 4: Silk testing and examination
Unit 1:
Different methods of silk examination
Different silk examination methods and lacing, book and bale making.
Unit 2:
Silk testing and grading
Silk testing and grading-grading of raw silk based on I.S.A., silk testing

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Sericulture
747
tools for physical (visual inspection) and mechanical properties of silk.
Procedure adopted for conducting physical and mechanical properties
of silk and equipments used for testing of raw silk.