• Title/Summary/Keyword: scouring agent

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Fibrillation tendency and Dyeing characteristic of Lyocell treated with Epichlorohydrine (ECH(Epichlorohydrine)으로 처리한 리오셀 직물의 피브릴레이션 경향 및 염색성에 관한 연구)

  • Park, Ji-Yang;Kim, Sin-Hee;Park, Young-Hwan;Jeon, Dong-Won
    • Textile Coloration and Finishing
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    • v.18 no.4
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    • pp.20-27
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    • 2006
  • Lyocell is a not only environmentally-friendly but also very advantageous fiber. When Lyocell is soaked in water, its wet tenacity does not decrease and elongation and moisture regain of it are better than cotton. However, one drawback of lyocell is its fibrillation. The fibrills of lyocell were generated during wet process such as scouring and dyeing deteriorates the dyeing color depth and the appearance of fabric. The purpose of this study was to decrease the fibrillation tendency of lyocell fabric using crosslinking agent, epichlorohydrine(ECH). The effects of NaOH scouring and ECH crosslinking were observed. The different types of ECH addition methods to lyocell and the various concentrations of ECH in crosslinking reaction onto dyeing characteristic and fibriallation were investigated. Weight loss and whiteness index of crosslinked lyocell by ECH were examined. K/S values of ECH treated lyocell fabrics dyed with reactive dye were measured and SEM images of untreated and treated lyocells were observed extensively to define the fibrillation tendency. The results were as follows ; 1) ECH treatment showed the effect of weight loss and scouring because ECH crosslinking reaction was conducted in alkaline condition. 2) The increase in ECH concentration from 5 to 30% does not affected K/S value changes. 3) ECH crosslinking can effectively prevent the fibrillation tendency of lyocell.

A Study on the Ozonation of Dyeing Wastewaters (오존에 의한 폐수처리에 관한 연구 -염색폐수의 COD처리 및 탈색에 관하여-)

  • 김덕묵;강부부
    • Journal of the Korean Professional Engineers Association
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    • v.15 no.2
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    • pp.24-31
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    • 1982
  • This study concerns with the reduction of the COD and deceleration of dyeing wastewater from DAEGU city area by ozonation. The COD reduction by ozonation follows near linear relationships versus ozonation time, temperature and concentration. The color in dyeing wastewater and of dyes can he strikingly reduced as the water is quasi colorless after ozone treatment. COD reduction rate of wastewater was found not to be dependented on pH, however, high temperature gave better results, although economically not feasible. The ozonation of dyeing wastewater can give good results when dyes, scouring agent and sticking agents were pre-separated.

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Isolation of Enteropathogenic Escherichia coli, Thermophilic Campylobacter and Salmonellae from Scouring Piglets (설사자돈으로부터 병원성대장균, 캠필로박터속균 및 살모넬라속균의 분리동정)

  • Lee, Ju-hong;Cho, Hee-tack;Kim, Yong-hwan;Kang, Ho-jo;Cha, In-ho
    • Korean Journal of Veterinary Research
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    • v.28 no.1
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    • pp.67-73
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    • 1988
  • This study was conducted to isolate etiological agents from the 103 scouring piglets in Gyeongnam area and also carried out antimicrobial drug susceptibility test and epidemiogical served. The incidence of scouring piglet was most prevalent as 81.6% in the age of 2 to 4 weeks after birth, while the rate was less than 10% in the age of 5 to 6 weeks and under 1 week after birch. When compared the isolation frequency of the each etiological agent, enteropathogenic E. coli was most prevalent as 46.6%, thermophilic Campylobacter 26.2% and Salmonellae was 8.7% in order. In the OK serotyping for 117 isolates of enteropathogenic E. coli, type 0141 : K85 (20.5%), 0157:K88ac(14.5%), 0138:K81 and 0149:K91 (13.3%) were encountered most frequently. In the biotyping for 27 isolates of thermophilic Campylobacter, most strains of C. jejuni were belong to type I (50.0%) and II (25.0%), and most strains of C. coli were belong to biotype I (78.9%). In the serotyping for 9 strains of Salmonellae, 3 strains were grouped as D, 2 strains as C. and each 1 strain was group B and E. The other 2 strains were untypable. The 117 isolates of enteropathogenic E. coli were resistant more than 90% to erythromycin, penicillin, tetracycline and streptomycin, wherease about 90% of the isolates were sensitive to kanamycin and gentamicin. In the case of Salmonellae, all of the isolates were resistant to penicillin, but about 89% of the isolates were sensitive to gentamicin and colistin. All of C. jejuni and C. coli isolates were resistant to cephalothin, but more than 89% of C.jejuni and C. coli were sensitive to kanamycin and gentamicin.

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Optimum Dyeing Condition of Cotton by Fermented Grape By-products with Degraded Protein Mordant (발효 포도부산물의 단백질 분해물 매염제를 활용한 염색 최적조건에 관한 연구)

  • Yang, Hyuna;Park, Youngmi
    • Textile Coloration and Finishing
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    • v.27 no.3
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    • pp.202-209
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    • 2015
  • 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 $40^{\circ}C$ 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.