Table 3 Shrinkage temperatures and intervals of collagen fibres from new vegetable tanned leathers and new parchment measured by MHT method with the aid of imageMHT software for image capture and processing

Calf leather

 Chestnut tannin^a

64.1 (2.1)

67.2 (1.4)

80.0 (1.6)

4.7 (0.3)

15.9 (1.6)

 Mimosa tannin^a

73.6 (2.3)

77.0 (1.5)

86.6 (1.8)

4.2 (0.4)

13.0 (1.9)

Sheep leather

 Chestnut leather^a

66.9 (2.3)

71.4 (1.8)

82.0 (2.1)

4.2 (0.2)

15.1 (2.1)

 Mimosa leather^a

69.3 (2.4)

74.7 (1.2)

83.2 (2.4)

3.8 (0.5)

13.9 (2.4)

Goat leather

 Chestnut leather

68.2 (1.5)

74.1 (1.3)

81.9 (2.2)

3.8 (0.4)

13.7 (1.6)

 Mimosa leather

75.9 (1.6)

80.7 (1.0)

86.7 (2.1)

3.3 (0.5)

10.8 (1.6)

 Mimosa leather^b

73.2

76.4

81.1

4

7.8

 Sumac leather^b

75.5

79.2

84.4

4.8

9.9

Parchment

 Calf

56.1 (1.9)

60.7 (1.8)

67.6 (2.1)

3.6 (0.5)

11.5 (1.9)

 Sheep

54.0 (2.6)

59.7 (1.3)

65.3 (2.2)

2.6 (0.5)

11.2 (2.1)

 Goat

53.5 (2.2)

58.0 (1.5)

65.4 (1.3)

2.4 (0.4)

11.9 (1.3)