Influence of hydration on the mechanical performance of duck down feathers

1. We report the first measurements to be made on the effects of hydration on the mechanical properties of commercially-prepared duck down feathers. Tensile tests were performed, to failure, on isolated barbs of down feathers at 50% RH and with fully-hydrated (wet) feathers. 2. The Young's modu...

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Bibliographic Details
Published inBritish poultry science Vol. 42; no. 2; pp. 271 - 273
Main Authors Bonser, R. H. C., Farrent, J.W.
Format Journal Article
LanguageEnglish
Published England Taylor & Francis Group 01.05.2001
Subjects
Animals
Dehydration - physiopathology
Dehydration - veterinary
Ducks - anatomy & histology
Ducks - physiology
Feathers - anatomy & histology
Feathers - chemistry
Feathers - physiology
Humidity
Keratins - chemistry
Poultry Diseases - physiopathology
Tensile Strength
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Summary:1. We report the first measurements to be made on the effects of hydration on the mechanical properties of commercially-prepared duck down feathers. Tensile tests were performed, to failure, on isolated barbs of down feathers at 50% RH and with fully-hydrated (wet) feathers. 2. The Young's modulus (stiffness) and ultimate stress (strength) of the feathers was higher at 50% RH than when wet. Wet feathers, however, failed at greater extension than dry feathers. The implications for down feather performance and for the use of feathers as a structural material are discussed.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
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ISSN:0007-1668
1466-1799
DOI:10.1080/00071660120048546