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CHAPTER 2: Chemistry of Yarn and Fabric Preparation (MCQ)

1. Which action improves weaving efficiency of warp yarns?

A) Dyeing B) Scouring C) Sizing✔ D) Desizing

2. Sizing effects on weaving efficiency?

A) No Impact B) Vastly Improved✔ C) Somewhat improved D) Can’t be determined

3. Size should be ____

A) water soluble, film forming macromolecules & a lubricants✔
B) water insoluble, film forming macromolecules
C) A & B
D) None

4. When does Spun Yarn have an optimum size application?

A) Minimum Size remains on yarn surface and glued the hairy fiber
B) Most Size penetrate yarn surface and the hairy fiber remain on surface
C) No Size penetrate yarn surface and the hairy fiber remain on surface
D) Most Size remains on yarn surface and glued the hairy fiber✔

5. High viscosity size can be applied to

A) Spun Yarn✔ B) Filament Yarn C) Both D) None

6. What is/are the impacts of size on Continuous Filament Yarn?

A) Size solution penetrate Yarn Bundle
B) Size solution stay on the surface of filaments
C) Tie the filaments together
D) A+C✔

7. Properties of a good size

A) Expensive, Good Adhesion, Removed Easily
B) Bacteria Resistant, Extensible, Abrasion Resistant✔
C) Inexpensive, Good Adhesion, Rigid
D) Flexible, Abrasion Resistant, Weak

8. During which period Desizing is done?

A) Dyeing and Finishing
B) Fabric preparation✔
C) Spinning
D) Printing
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9. What are the sources of Sizing compounds?

A) Gums, Benzene, Gelatin, Cellulose
B) Flours, Gums, Polyvinyl alcohols, Carboxylic acids
C) Polyacrylic acids, Flours, Gums, gelatin ✔
D) Flours, Gums, Polyvinyl alcohols, Polyester

10. Which solutions are mostly used for spun yarns?

A) Starch, Polyvinyl Alcohols✔
B) Starch, Polyester
C) Gums, Polyvinyl Alcohols
D) Polyvinyl Alcohols, gelatines

11.Which is the key difference between flours and starches?

a) gummy substance gluten✔
b) creamy substance
c) gelatinous substance
d) paste like substance

12.What is the molecular weight range of amylose?

a) 200000-400000 b) 100000-300000✔ c) 500000-600000 d) 250000-350000

13.Which two are the natural sources of starch?

a) tapioca b) vegetables c) a and d✔ d) Yucca

14. Which is the linkage in Amylose:

a) alpha 1-4 glycosidic linkage✔
b) Beta 1-5 glycosidic linkage
c) alpha 1-6 glycosidic linkage
d) Alpha 1-4 and 1-6 glycosidic linkage

15.Why amylases are difficult to re-solubilize?

a) ionic bonds b) covalent bonds c) higher molecular attraction force d) hydrogen bond ✔

16. Where is the amylose found?

A. Exterior of plant cell
B. Interior of starch granules✓
C. A & B
D. None

17. Amylose accounts for -

A. 19-26% ✓
B. 30-35%
C. 23-29%
D. Around 40% of the wt
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18. Which one below is the natural source of starch?

A. Sago
B. Yucca
C. Cassava
D. all✔

19. where amylopectin is composed?

A. Inner sheath of granule
B. Outer sheath of the granule✓
C. Center sheath
D. none

20. Which one below is retrograded?

A. CMC
B. thin boiling starch✓
C. Glue
D. none

21.Materials that won't redissolve once they have been solubilized are said to be__
a. anterograde
b. redundant
c. insoluble
d. retrograde √

22.In the case of starch, how the linear amylose molecules form 3-D arrays that are difficult
to break?
a. covalent bonds
b. dative bond
c. h-bonds √
d. Ionic bonds

23.Thin boiling starches are made by adding a small amount of _______ to a starch
suspension.
a. base
b. acid √
c. water
d. Salt

24.To make thin boiling starch, the starch suspension is held just below its______
a. boiling point
b. steam point
c. gel point √
d. activation point
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25.Viscosity of the thin boiling starch is lowered by cleaving the_______

a. C-C bond
b. C-N bond
c. N-H bond
d. C-O-C bond √

26.Dextrine are made by heating dry starch with a______

a. organic acid
b. mineral acid √
c. oxyacid
d. carboxylic acid

27.Yellow dextrine is made by heating at____

a. low temp,less acid
b. high temp,less acid √
c. low temp,more acid
d. high temp,more acid

28.British gum is made by dry heating starch granules at _______without acid.

a.170°C
b.120°C
c.180°C √
d.80°C

29.Which linkage is broken during formation of british gum?

a.1-4 acetal linkage √
b.glycosidic linkage
c.1-6 acetal linkage
d.None of the above

30.To make oxidized starch, starch granules are oxidized with_____

a.Hydrogen peroxide
b.Sodium hypochlorite √
c.Potassium permanganate
d.Lithium aluminum hydride

31.How many chemical methods are used to degrade starch into water soluble compounds-
A.2
B.3✓
c.4
D.5
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32.which one increases the stability of bacterial enzyme-

a.Sodium chloride
b.calcium chloride
c.Combination of sodium chloride and calcium chloride ✓
d.None of them

33.Pancreatic enzymes are extracted from -

a.Fermentation of barley grain
b.Pancreas of slaughtered cattle✓
c. Bacillus subtilis
d.None

34.Which enzyme is not used in desizing?

a.Maltase
b.Lactase
c.Cellulase✓
d. Sucrase

35. Which is the most widely practiced method of desizing starch?

(a) acid hydrolysis
(b) oxidation
(c) enzymes ✓
(d) water

36.How many types of amylase enzymes are there?

(a) 2 ✓
(b) 3
(c) 4
(d) 5

37. Alpha amylase attacks the chain at __?

(a) initial point of the chain
(b) middle point of the chain
(c) random points of the chain ✓
(d) none of the above

38. How many sources are available for amylase enzymes?

(a) 2
(b) 3 ✓
(c) 4
(d) 5
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39. Which enzymes are the most thermally stable among the sources of amylase enzymes?
(a) Malt enzymes
(b) Pancreatic enzymes
(c) Bacterial enzymes ✓
(d) none

40. Pancreatic amylase is ineffective without the addition of_____?

(a) Acid
(b) Base
(c) water
(d) salt ✓

41. Which of the following compounds degrade starch?

a. Sodium Hypobromite
b. Sodium Persulfate
c. Sodium Hypochlorite✓
d All of the above

42.What does the absence of blue color signify in the test of starch with iodine?
a. All the cellulose removed✓
b. 25% cellulose removed
c. 50% cellulose removed
d. No cellulose removed

43.Hypochlorite is used as –
a. Bleaching Agent
b. Reducing Agent
c. Oxidising Agent
d. a & c✓

44. Mineral acids ____ starch.

a. Oxidise
b. Reduce
c. Hydrolyze ✓
d. Solubilize

45.What is the optimum pH range for Pancreas Alpha Amylase?

a. 4.6-5.2
b. 5.2-6.0
c. 6.8-7.0✓
d. 5.0-7.0
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46.What is the effective temperature range for malt alpha amylase?

a. 50°-55°C
b. 55°-60°C
c. 55°-65°C✓
d. 60°-65°C

47.Which reacts with cellulose to produce Carboxymethyl Cellulose?

a. Sodium Perborate
b. sodium chloroacetate✓
c. Sodium Bromate
d. Sodium Carboxylate

48.For textile sizes, the DS is usually –

a. 1.2
b. 1.5✓
c. 1.8
d. 1.9

49.CMC is usually soluble in –

a. Hot water
b. Cold water✓
c. Phenol
d. Dilute acid

50.What is the problem with acid desizing?

a. Degrade the cellulose fiber✓
b. Lower quality desizing
c. Toxic for environment
d. Expensive process

51- Polyvinyl acetate is dissolved in methanol to form a __ solution

a) 10%
b) 20% ✓
c) 30%
d) 40%

52- Polyvinyl alcohol is manufactured by which process?

a) oxidizing
b) reduction
c) hydrolysis ✓
d) osmosis
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53- The preferred commercial method of hydrolyzing polyvinyl acetate is to use catalytic
amounts of ---- in methanol
a) potassium methoxide
b) sodium alkoxide
c) sodium methoxide✓
d) sodium alginate

54- (OH-) group creates --- bond with water?

a) ionic bond
b) covalent bond
c) hydrogen bond ✓
d) coordinate covalent bond

55- Polyvinyl alcohol is not soluble in methanol so as the hydrolysis proceeds, a ---- is
formed
a) gel ✓
b) oil substance
c) gas
d) precipitate

56- The branch point of PVA is

a) ether linkage
b) ester linkage ✓
c) carbonyl linkage
d) amino linkage

57- What's the by-product of hydrolysis of PVA?

a) ethyl acetate
b) methyl acetate✓
c) propyl acetate
d) butyl acetate

58- Acetate ester allows water molecules easier access to the OH- groups and at ---
hydrolysis
a) 70%
b) 78%
c) 88% ✓
d) 90%

59- Which factor influenced water solubility and solution viscosity?

a)The Molecular weight
b) Degree of hydrolysis
c) a+b ✓
d) None of them
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60- Methyl acetate, the by-product of hydrolysis of PVA, is removed in which process?
a) centrifugation
b) distillation ✓
c) filtration
d) oxidation

61. How much temperature is required for a fully hydrolyzed PVA solution?
a)160°F b)140°F c)100°C✔ d)70°C

62.PVA size generally used on-

a)Filament yarn b)Spun yarn✔ c)Core-spun yarn d)Ply yarn

63.The wash temperature in desizing of PVA depends on-

a)Grade of PVA✔ b)Solution temperature c)Types of yarn d)Chemicals used

64.Water solubility __________ with % of hydrolyzed at 140°F.

a)Decreases b)Increases✔ c)Doesn't change d)Proportional

65.When PVA film is heated above _________ , water is eliminated from the polymer chain.
a)120°C✔ b)120°F c)100°C d)120°F

66.Partially hydrolyzed PVA are

a)99% Hydrolyzed b)88% Hydrolyzed✔ c)95% Hydrolyzed d)70% Hydrolyzed

67)For textile size application, how many grades of PVA are mainly used for?
a) 2 b)3✔ c)4 d)5

68 ) As a textile size,for which properties of the dried film of PVA are advantages for its
growing usage?
a) Adhesiveness,
b)toughness
c)both a & b✔
d) None

69) Commercial PVA comes in grades which reflect the ___ and ___
a) Molecular weight,
b) degree of hydrolysis
c)both a & b✔
d) none
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70) Greige heat setting fabrics with PVA size may_ the size
a) solubilize,. b) insolubilize✔ c) dry. d)None

71.Which properties are not altered in desizing??

a)water b)enzyme c)PVA✔ d)acid

72.what is the technique of desizing liquor reused?

a)heat
b)cold
c)ultrafiltration✔
d)evaporation

73.Ultrafiltration recover which product?

a)cold water b)warp size c)polymer size✔ d)weft size

74.Which liquor passes through the tube?

a)acidic b)hot c)dilute✔ d)cold

75.which water is forced through the outer part?

a)acidic b)hot✔ c) dilute d)cold

76. By which method PVA size material can be recovered ?

a) Hydrolysis b)Ultrafiltration✔ c)Coagulation d) Precipitation

77. Polyacrylic acid is used to size -

a)Cotton b) Silk c)Polyester d)Nylon✔

78. Which product is recovered by ultrafiltration in size recovery process -

a)Polymer size b) Hot water c)None d)Both✔

79. Polyacrylic acid is bonded with Nylon by -

a)Hydrogen bond✔ b)Ionic bond c)Covalent bond d)Binder bond

80. What is the effect of acrylic and methacrylic acid on polymers ?

a)Increase rigidity b)Increase solubility c)Increase flexibility✔ d)Decrease flexibility

81. water insensitivity is needed?

a)Airjet weaving
b) water jet weaving✔
c) modern weaving
d) denim weaving

82. acrylic acid copolymers are desized by-

a)caustic soda✔ b)water c) heat d) alcohol
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83. Acrylic size are sensitive to-

a) water b) alkali c) heat✔ d) acids

84. Polyester resin sizes are-

a) acid reacting b) alkali reacting c) water dispersible✔ d) alkali dispersible

85. How many components are needed to make polyester resin?

a) 11 b) 2✔ c) 3 d) 10

86. PET fibers are made of terephthalic acid and?

a) caustic soda b) wax c) ethylene glycol✔ d) cellulose

87. Terephthalic acid is a?

a) lewis acid b) organic acid c) dibasic acid✔ d) mineral acid

88. Water dispersible polymers are also designed as-

a) wetting agent b) lubricants c) preservatives d) soil release agent✔

89. Compound that absorbs moisture and reduces the brittleness of starch films is called?
a) Pectin b) lubricants c) preservatives d) humectants✔

90. Phenol is a?
a) Protein Matter b) Lubricants c) Humectants d) Preservatives✔

91.How vinyl alcohol converts into acetaldehyde?

a) tautomerization✔ b)automerization c)isomerization d)hydrolysis

92.What is the byproduct of polyvinyl acetate hydrolysis?

a) sodium methoxide b)PVA c)Methyl acetate✔ d)Vinyl acetate

93.Polyvinyl alcohol is-

a) high molecular weight and branched
b) low molecular weight and linear✔
c)low molecular weight and branched
d)high molecular weight and linear

94.Polyvinyl alcohol is insoluble in-

a) water b)Methanol✔ c)hot water d)warm water

95.The catalyst after hydrolysis is neutralized by-

a)acetic acid✔ b)sulphuric acid c) hydrochloric acid d)sodium hydroxide
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96.Polyvinyl acetate is dissolved in methanol to form ____ solution

a)10%
b)20%✔
c)30%
d)40%

97. Which groups are able to do hydrogen bonds with water?

a) OH- √
b) Ca2+
c) Fe2+
d) K+

98. What is the full form of PVA?

a) Polyvinyl Acetate
b) polyvinyl Aldehyde
c) Polyvinyl Alcohol √
d) Polyvinyl Amide

99. What can influence water solubility, solution viscosity and film properties?
a) Molecular weight
b) Degree of hydrolysis
c) both a & b ✓
d) None

100. ___ are needed for water molecules to penetrate the network of PVA polymers?
a) Lower energy
b) medium energy
c) Higher energy √
d) None