Low Temperature Chrome Dyeing of Wool

Abstract

This work reports an attempt to promote wool dyeing with chrome dyes at low temperature (90°C), using glucose in the chroming stage to minimize wool damage and save energy without any adverse effect on the fastness properties of the dyed wool.

The benefits of this new process are to obtain satisfactory tensile strength and less solubility properties than those obtained through the conventional dyeing method at the boil. There is a slight decrease in the cystine content of the dyed wool whereas the basic and aromatic amino acids are not affected. Glucose, being a reducing agent, competes with cystine in the overall reduction process of dichromate.

Key Words:

• Wool fibres
• chrome dyes
• dichromate
• glucose
• aminoacids analysis
• fastness properties