Abstract

• Thitsi (Myanmar Lac) sample was collected from Kawlin Township, Sagaing Region during October and November, 2012. The physico-chemical characteristics of raw and prepolymerized (purified) Thitsi such as colour, odour, ash, viscosity, boiling range, pH and specific gravity were determined. Moreover, chemical constituents such as moisture and volatile matter, thitsiol, nitrogenous matter, gummy matter and fatty or oily matter were investigated. Bamboo lacquerwares were prepared by applying raw and purified Thitsi several time and hardened in the underground cellar. Effect of number of coating and drying agents on the hardening time of Thitsi-coat on lacquerwares were investigated at the relative humidity (70 – 87)% and the temperature (27.1 – 31.8)ºC of the underground cellar. Evaluation of the quality of the prepared lacquerwares was studied by investigating the pencil hardness, cross hatch, adhesion, coating thickness, specular gloss, immersion resistances, resistance to steam at 100ºC, and weathering resistance were determined. The best quality of lacquerware was achieved by restricted increased number of coatings and lacquerwares coated six or seven times occupied the perfectness. Although drying agents can accelerate the polymerization time, it can impair the properties of lacquerware. Thitsi coated lacquerwares are safe and adaptable for use in house-hold purposes and can also be kept in special environments for several years without diminution of their aesthetic attraction. Additionally, the quality of lacquerware was upgraded by applying a protective coating to give a high gloss lacquerware with a lesser number of consecutive lacquer coatings (two coats) and the upgraded ware could be employed for exterior uses.