yamamai

The reeling properties of Yamamai Cocoons are studied through trial reelings with cocoons cooked in five different processes.

采用五种不同的煮茧方法，通过缫丝试验，探索其工艺效果。

Law between digestion and growth of Antheraea yamamai is obtained through determining average weight increase at each instar, and calculating growth multiple of weight every instar.

并且对各龄蚕体重的平均增长量进行了测试，计算了各龄期蚕体的增重倍数，揭示了天蚕随着龄期的增长消化和体重的变化规律。

With a view to tackling the tough problem in Yamamai cocoon reeling, a new reeling process is established by wet heat treatment prior to cocoon cooking and selection of new cocoon cooking chemicals.

针对天蚕茧解舒难的问题，根据人工饲育天蚕茧的特性，采用煮茧前热湿处理，并筛选出煮茧新药剂，确立了天蚕茧解舒新工艺。