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。
2
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.
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.