• Journal of the Korean Society of Clothing and Textiles
• /
• v.26 no.1
• /
• pp.124-132
• /
• 2002

Dyeing properties of silk fabric on gromwell roof colorants were studied for the effect of dyeing conditions, such as methanol ratio, colorants concentration, pH, temperature and time etc. on the dye uptake and effect of mordants and mordanting methods on color change and dye uptake. And various colorfastnesses of dyed fabrics were evaluated far practical use. Gromwell colorants showed high affinity to silk and its isotherm adsorption curve was Freundlich type close to Nernst type. Therefore, it is considered that hydrogen bonding and Van der Waals force were involved in the adsorption of cromwell colorants to silk fabric. Post-mordanting method gave higher K/S value than other methods, but it was not significantly different color values from unmordanted one. Gromwell colorants produced mainly R and RP color depending on mordants and mordanting method. Dyed fabrics showed high colorfastness irrespective of mordanting treatment. Light colorfastness was increased for repeatedly dyed and Fe mordanted dyed fabrics.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.5
• /
• pp.643-647
• /
• 2010

Gamhongro-ju is a Korean traditional alcoholic beverage made from medicinal herbs and spices. In this study, polyphenol content and antioxidant activities of gamhongro-ju and the 8 individual herb extracts used to make the beverage were determined. Cinnamon, saposhnikovia root, clove, ginger, violet-root cromwell, licorice, citrus peel and logan (2.5 g each) were extracted with 1000 mL of 45% and 60% purified ethanol (PE), and 45% traditionally distilled ethanol (TDE). The individual herb (20 g each) was extracted with 1000 mL of 60% PE. Polyphenol content, DPPH and ABTS radical scavenging activities of the extracts were measured. In the combined herb extracts, polyphenols were significantly higher in the 45% and 60% PE extracted for 90 days than those for 30 days. In the 8 individual herb extracts, the clove extract had the highest polyphenol content (2421~2446 mg/L). ABTS $IC_{50}$ values of the combined herb extracts were lower in the 60% PE and 45% TDE extracted for 90 days than those for 30 days. In the 8 individual herb extracts, the clove and cinnamon had the lowest ABTS and DPPH $IC_{50}$ values. In the individual extracts, ginger had the lowest polyphenol content; however, it was the third in the antioxidant activity.