Use of fermented dough extract in the dyeing of wool fabrics
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.
Allium cepa, Dyeing, Fermented dough extract, Wool
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