Dyeing of wool cloth with <i>Terminalia bellerica</i> fruit extract

Abstract

<i>Terminalia bellerica</i> (T.b.) fruits were extracted under different conditions and the wool fabrics were dyed with fruits extract at different <i>p</i>H, concentrations of natural colouring matter, durations and temperatures. The results were evaluated as colour strength and colour shade/hue. Optimum dyeing was achieved using the extract obtained on putting 5g fruits into l00ml water at boil for 90 min, adjusting the dyebath <i>p</i>H at 7 and dyeing the wool for 60 min at boil. Different shades and colour strength were obtained using a low concentration of environment-friendly premordants, e.g. at 0.5 g/l, moss green with pot dichromate + lactic acid, mustard yellow with chromic chloride + lactic acid, mustard brown with both copper acetate and ferrous sulphate and brown with ferric chloride. Fastness to washing, perspiration (acid and alkaline) and rub­

bing (wet and dry) was almost the same for premordanted and dyed wool fabrics. In case of light fastness, the longer duration of exposure to light resulted in darker shade and better light fastness. Use of standing dyebath (50g T.b. fruits/100 ml water) for 8 times did not result in change of colour strength and fastness properties.