Abstract

Butt and belly regions of hide were unhaired by lime and sulphide or by enzyme (Nercozyme S), and tanned in a 3-pit mimosa system, some of the enzyme unhaired pelt being pickled before being tanned. In general the main differences between lime unhaired and enzyme unhaired stock concerned the appearance of opening up in the unhaired pelt, the slower speed of penetration of tan into enzymed pelt, and the more compact weave pattern of the leather from enzyme unhaired pelt. Little or no difference in the fibre structure was observed between non-pickled and pickled enzyme stock, but pickling prevented the grain wrinkling that otherwise occurred when enzyme pelt was put into tan liquor. The wrinkles were folds in the grain surface associated with the flaccid con dition of the enzyme unhaired pelt as it entered the tan.