The influence of gum on the crystalline structure in ramie fiber

Abstract

Abstract The fine structure of decorticated and degummed ramie fibers was studied by x‐ray and optical methods. It has been found that while crystallinity increases, crystallite orientation deteriorates with gradual removal of gum. Optical orientation falls at a more rapid rate, indicating that the major part of the gum resides in the amorphous regions and these regions are more sensitive to the process of extraction of gum.