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 년도별 목차보기 |
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| 발행년도/권호 |
2015 년 / 권호: V.27,no.3,Sept |
| 논문제목1(원어) |
발효 포도부산물의 단백질 분해물 매염제를 활용한 염색 최적조건에 관한 연구 |
| 논문제목2(타언어) |
Optimum Dyeing Condition of Cotton by Fermented Grape By-products with Degraded
Protein Mordant |
| 저자(원어) |
양현아·박영미† |
| 저자(타언어) |
Hyuna Yang and Youngmi Park† |
| 소속(원어) |
영남대학교 의류패션학과 |
| 소속(타언어) |
Yeungnam University |
| 시작/끝
페이지 |
202 ~ 209 총페이지 : 8 |
| 언어(원어) |
Korean |
| 초록 |
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. |
| 키워드 |
Keywords: natural dyeing, grape by-products, fermentation, protein mordant, washing and light fastness |
| 학회지 |
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| Reference |
http://www.koreascience.or.kr/article/ArticleFullRecord.jsp?cn=OSGGBT_2015_v27n3_202&ordernum=5 |
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