Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/43989
Title: Use of fermented dough extract in the dyeing of wool fabrics
Authors: Onal, Adem
Yilmaz, Mustafa
Eser, Ferda
Keywords: Allium cepa;Dyeing;Fermented dough extract;Wool
Issue Date: Mar-2018
Publisher: NISCAIR-CSIR, India
Abstract: In this study, shells of onion (Allium cepa L.) have been used for the dyeing of the wool fabrics. Fermented dough extract (FDE) has been chosen as a natural mordant compound and the effect of pre-treatment with the FDE is examined in terms of color strength and fastness values. Dyeing experiments are carried out at pH 4 and pH 7 using three mordanting techniques. The chromaticity co-ordinates are measured in CIELab system. The results of untreated samples are compared with the dyed samples pre-treated with FDE in terms of color strength and fastness properties. It is observed that the pre-treatment with FDE enhances not only the color strength of the dyed fabrics but also their brightness.
Page(s): 132-135
URI: http://nopr.niscair.res.in/handle/123456789/43989
ISSN: 0975-1025 (Online); 0971-0426 (Print)
Appears in Collections:IJFTR Vol.43(1) [March 2018]

Files in This Item:
File Description SizeFormat 
IJFTR 43(1) 132-135.pdf163.66 kBAdobe PDFView/Open


Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.