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Powdered hide model for vegetable tanning

Eleanor M. Brown, Renee J. Latona, Maryann M. Taylor, Andrew G. Gehring
Journal of the American Leather Chemists Association 2014 v.109 no.1 pp. 8-13
collagen, collagenase, dehairing, leather tanning, models, shrinkage, sulfides, temperature, vegetables
Powdered hide samples for this initial study of vegetable tanning were prepared from hides that were dehaired by a typical sulfide or oxidative process, and carried through the delime/bate step of a tanning process. In this study, we report on interactions of the vegetable tannin, quebracho with these powdered hide samples. Prior to tanning, the powdered hide from oxidative dehairing was on average slightly more susceptible to attack by collagenase than was the powdered hide from sulfide dehairing. After tanning with as little as 20% quebracho, powdered hide from both processes was well protected against collagenase degradation. Apparent shrinkage temperatures ranged between 79 deg C and 87 deg C, increasing with increased quebracho offer. In contrast to chrome tanning, shrinkage temperatures for quebracho treated oxidatively powdered hides were generally 2 deg C lower than for sulfide dehaired samples. Comparison of micrographs of powdered hide treated wih crude and purified quebracho suggest that the tanning effect of quebracho is partly a function of quebracho/collagen interactions, and also a function of the filling effect of other components of the crude quebracho.