커피 추출액에 의한 직물의 염색성과 자외선 차단성 Dyeing Properties and Ultraviolet-cut Ability of Fabrics Dyed with Coffee Bean Extracts
pp.575-582
The coffee has been used as drink in the world and it has been using not only food but also dyeing. It can be used for four seasons in our normal living and it can be taken friendly everywhere. The coffee consists of about 8～10% phenol(chlorogenic acid) that related to antioxidant and antimicrobial activity. However, its exact components and the dyeing property effects has not been well known yet. Therefore, the purpose of this study was to investigate the dyeing property and ultraviolet-cut ability of silk and nylon fabrics that was dyed variously with coffee extracts. Coffee extracts were done by boiling coffee with distilled water at 100℃ for 2 hours. As mordanting agent, we used AlK(SO4)2․12H2O, CuSO4․5H2O, FeCl2․4H2O. As the result of the dyeing properties and ultraviolet-cut ability of fabrics dyed with coffee bean extracts, we can find that the optimum dyeing temperature and dyeing time of the silk and nylon fabrics dyed with coffee bean extracts was 90℃, 60 min. and the colorfastness of washing and dry-cleaning was improved by using mordanting agent(4～5 grade). Ultraviolet-cut ability was showed more 90% in dyed nylon fabrics.