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V.35,no.4,Dec 2023 |
https://doi.org/10.5764/TCF. |
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Journal |
Textile Coloration and Finishing |
Year / Vol., Issue, Month |
2018 / V.30,no.3,Sept |
Title |
Effect of Heat Treatment on the Color Developing of Cotton Fabrics Dyed with Different Combination Methods of Persimmon and Catechu |
Authors |
Soo Jung Lee and Jeong Dae Jang* |
Institution/Affiliations |
Pusan National University |
Pages/Total page |
pp.216 ~ 226 / 11 |
Language |
Korean |
Abstract |
The combination dyeing have been attempted to get the various color. The
objective of this research was to study the color developing effects on cotton fabrics dyed
with persimmon, catechu and combination of the both by heat treatment process. These
dye were applied on bleached cotton fabrics for the dyeing before post mordanting with
aluminium potassium sulfate, copper sulfate, and iron sulfate. The various color changes
on cotton fabric were measured by color spectrophotometer. The heat treatment of temperature
around 150¡É for an hour can reach the highest color developing. The dyed fabrics
with mordanting were heated for specific time period, which was compared without
the mordanting. The post mordanted fabrics showed that more various colors can be obtained
using combination dyeing. K/S values of dyed fabrics with Al, Fe, and Cu mordants
were higher than the cases without mordants. The Cu mordanted fabric showed very effective
color developing by the heating process. The fabrics dyed with catechu lowered
L* value with little changes in a* and b* values, while the a* and b* values became
higher with heat treatment. The fabrics dyed with persimmon has the lowest L* value
and more changes in a*, b* value with heating process. Therefore, K/S values can be increased
effectively by the combination dyeing of persimmon and catechu. Colorfastness
to washing in color change was grade 2-3 in non-mordanted fabric, and grade 3 in mordanted
fabric. Lightfastness of the dyed fabrics was above grade 4. |
Keywords |
color developing, mordant, catechu, persimmon, heating treatment, combination |
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Reference |
http://www.koreascience.or.kr/article/ArticleFullRecord.jsp?cn=OSGGBT_2018_v30n3_216&ordernum= |
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