食品に由来するポリフェノール系植物色素よごれの洗浄性(III.自然科学系)
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概要
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Cotton fabric was artificially stained with four kinds of soil derived from food: red wine, coffee, tea and green tea. The stained fabric samples were allowed to stand at room temperature for up to five months and then subjected to color measurements and laundering tests using a standard detergent. The color change (in lightness and/or shade) of the stains increased and the washability became poor with an increase in standing time. Heat treatment on the stained fabrics induced similar effects to standing. Changes in color and washability of the stains can be attributed to oxidation and polymerization of polyphenolic colorants contained in the stains.
- 2003-02-28
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