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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 : Washability of Vegetable Stains Containing Polyphenolic Colorants Derived from Food : III. Natural Sciences 

作成者 谷田貝, 麻美子, 中門, 悠紀
作成者 (ヨミ) ナカカド, ユウキ
作成者の別表記 YATAGAI, Mamiko, NAKAKADO, Yuuki
キーワード等 よごれ, 洗濯, 変色, ポリフェノール, stain, laundering, color change, polyphenol
日本十進分類法 (NDC) 370
内容 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.
公開者 千葉大学教育学部
コンテンツの種類 紀要論文 Departmental Bulletin Paper
DCMI資源タイプ text
ファイル形式 application/pdf
ハンドルURL http://mitizane.ll.chiba-u.jp/meta-bin/mt-pdetail.cgi?cd=00026817
ISSN 1348-2084
NCID AA11868267
掲載誌情報 千葉大学教育学部研究紀要 Vol.51 page.405-409 (20030228)
フルテキストへのリンク http://mitizane.ll.chiba-u.jp/metadb/up/AA11868267/KJ00004185300.pdf
情報源 Bulletin of the Faculty of Education, Chiba University
言語 日本語
著者版フラグ publisher


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よごれ
洗濯
変色
ポリフェノール
stain
laundering
color change
polyphenol