Abstract

Samples of chromed sheep leather were prepared to establish the relationship between the organoleptic properties of leather and its structure after being retanned and oiled. The organoleptic properties and structure of them were characterized by stress-strain analysis, SEM and organoleptic test. The relationship was investigated from the point of fibre mobility. The results show that, when fibre bundles become thin and porosity increases, fibre mobility increases, as does softness, but tightness weakens. With the extent of fibre orientation decreasing, thickness increases, and smoothness decreases. Fullness is a special parameter related to leather thickness and fibre mobility . As collagen fibres have better motion capability when there is a decrease in the degree of orientation, fullness improves.