Wool

Name:
Wool
Detailed information:
Staple fibers, usually 2–8 in. long, obtained from the fleece of sheep (and also alpaca, vicuna, and certain goats). Physically, wool differs from hair in fineness and by the presence of prominent cortical scales and a natural crimp. The latter properties are responsible for the felting properties of wool and the ability of the fibers to cling together when spun into yarns. Chemically, wool consists essentially of protein chains (keratin) bound together by disulfide cross linkages.

Properties:

Tenacity ranges from 1 to 2 g/denier; elongation 25–50%, d 1.32, moisture regain 16% (21.2C, 65% relative humidity), decomposes at 126C, scorches at 204C, resistant to most acids except hot sulfuric, destroyed by alkalies and chlorine bleach, resistant to mildew but attacked by insects, amphoteric to dyes. Combustible.

Source:

Australia, Argentina, U.S., New Zealand, Uruguay, the former U.S.S.R., England.

Use:

Outerwear, blankets, carpets, upholstery, felt, clothing source of lanolin.