발효 포도부산물의 단백질 분해물 매염제를 활용한 염색 최적조건에 관한 연구

Title
발효 포도부산물의 단백질 분해물 매염제를 활용한 염색 최적조건에 관한 연구
Other Titles
Optimum Dyeing Condition of Cotton by Fermented Grape By-products with Degraded Protein Mordant
Author(s)
박영미양현아
Keywords
Keywords: natural dyeing; grape by-products; fermentation; protein mordant; washing and light fastness
Issue Date
201509
Publisher
한국염색가공학회
Citation
한국염색가공학회지, v.27, no.3, pp.202 - 209
Abstract
Abstract: Many of the natural dyes used for natural dyeing are difficult to maintain colorfastness due to their complex structure and specific properties. Therefore, there is a need for developing of color sustainable ability for use as an advanced coloring agent for fabrics, which would eco benign or not. In this study, the natural dye extracted from the waste of grape fruits was used to dye cotton fabric. Thus, the present study aims at extraction of color from grape seeds, skin, and stem through fermentation and then employing the same in dyeing and mordanting of cotton. Dyeing experiments were done under different conditions of fermentation and protein type mordants which were treated before and after dyeing. Experimental fabrics were used with cotton after scouring. Color value of dyed fabrics and color fastness of cotton dyed fabrics to washing and light were measured. The fastness of dyed experimental fabrics was increased by mordanting of protein fermentation and the color of dyed cotton was light red purple. The color of dyed fabric found with the optimum mordant treatment when treated with pre milk-mordant at 40℃ for 30min and 3% grape seed extract. On the whole, reddish tone very slightly increased with the milk pre-mordant. The color fastness of dyed cotton fabrics to light and washing was increased after fermentation.
URI
http://hdl.handle.net/YU.REPOSITORY/30908
ISSN
1229-0033
Appears in Collections:
생활과학대학 > 의류패션학과 > Articles
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