Use of fermented dough extract in the dyeing of wool fabrics
Yazarlar (3)
Prof. Dr. Adem ÖNAL
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Amasya Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | INDIAN JOURNAL OF FIBRE TEXTILE RESEARCH |
| Dergi ISSN | 0971-0426 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI |
| Dergi Grubu | Q4 |
| Makale Dili | İngilizce |
| Basım Tarihi | 03-2018 |
| Cilt No | 43 |
| Sayı | 1 |
| Sayfalar | 132 / 135 |
| Özet |
| 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 coordinates 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. |
| Anahtar Kelimeler |
| Allium cepa | Dyeing | Fermented dough extract | Wool |
