Synthetic Iron Oxides

Similar documents
Organic Vat MAIWA. 3 things you need for an Indigo Vat. A Base. Indigo. A Reducing Agent. the. for dyeing with indigo

COTTOCLARIN KD is particularly suitable for use in desizing, scouring and bleaching.

Colour Changing Christmas Tree

INDEX. 2.1 All Purpose Liquid Cleaner. 2.2 All Purpose Spray Cleaner. 2.3 Air Spray. 2.4 Aromatic Carpet Cleaner. 3.1 Automatic Dishwashing Soap

DragoColor colorants. Issue 01/05

Bromine Containing Fumigants Determined as Total Inorganic Bromide

Preliminary Studies on the Preservation of Longan Fruit in Sugar Syrup

Brettanomyces prevention

Notes on acid adjustments:

Since 1914, a tradition in food colours production. Segments and Products FOOD & BEVERAGE PHARMA & NUTRACEUTICAL DETERGENTS & HOUSEHOLD

FitByWhit Healthy BBQ Cookbook

How to fine-tune your wine

CHAPTER GELATIN. In this chapter you will learn to

EXPERIMENT NO. 3 HYDROMETER ANALYSIS ASTM D-422

Water Works

UK NEQAS CPT Best Methods Handbook Grocott Edition 2. Best Methods Handbook. Grocott. Edition 2 Last Updated September 15th 2006

Naked Egg More Secret Messages Heat It UP Cabbage Chemistry Chemical Reactions in Your Mouth Kitchen Cupboard Slime Booklist

PickYourOwn.org. Where you can find a pick-your-own farm near you!

Sapogel Q Palm Free Balm Textures

Value Added Products from Apple Pomace

(EPA Reg. No )

Sophorolipids A new class of Surfactants. SEPAWA Nordic 2015 May 5 th Oliver Kaumanns

7.2.4 Mixtures. 100 minutes. 146 marks. Page 1 of 42

Chapter 14 Tex-619-J, Analysis of Water for Chloride and Sulfate Ions

SENSATIONAL SAUSAGE WINE INFUSED SAUSAGES. ONTALIA inspired sausage making method Italian Roots in Local Soil

Wholesale Catalog Phone (800) Fax (800)

w w w. s o p i b. c o m Sulphate of Potash and Wine Grapes

GRAIN TRADE AUSTRALIA. Section 9 MILLING BY-PRODUCTS & FIBRE STANDARDS 2014/2015 SEASON

Dr. Christian E. BUTZKE Associate Professor of Enology Department of Food Science. (765) FS Room 1261

When boiling maple sap to concentrate the sugar

Planning Guide for Liquids and Solids

additive-free easy diy recipes SOMETHING FOR EVERYONE THERMOMIX AND TRADITIONAL STYLE METHODS

APPLE NACHOS SPINACH & STRAWBERRY SALAD WITH JAM DRESSING

Recipes. with Höllinger Organic Lavender flower syrup

Separations. Objective. Background. Date Lab Time Name

SCENARIO Propose a scenario (the hypothesis) for bacterial succession in each type of milk:

The role of CACTUS PEARS for human consumption

Retanning Syntan-vegetal base. It can be added directly into the drum without previous dissolving. Guidance dosages and processes:

Practical Barrel Management and Maintenance. DREW HORTON - Enology Specialist UNIVERSITY OF MINNESOTA GRAPE BREEDING & ENOLOGY PROJECT

Potassium nitrate can be used for one or more of the following reasons:

P R E S E R V I N G Making Pickles Quality Containers, weights, and covers for fermenting For safety s sake Canning Salt, sugar, and vinegar

Temporary Food License Application Packet

Ration challenge. recipes. Act for Peace is the international aid agency of the National Council of Churches in Australia. ABN

1. Determine which types of fruit are susceptible to enzymatic browning.

The Science of Mashing. Jamie Ramshaw M Brew IBD 25/10/17

Epoxy Flooring Guide

Wood- and Barrel-Aging. Part 2: Small Barrel Handling

Ice Cream Float. Pink Vanilla White Chocolate Ganache 200g thickened cream 200g couverture white chocolate

FOOD PROCESSING INDUSTRY (BREWERIES, WINERIES WASTE)

Sensational Sausage Wine-infused Sausages: Salsiccia Ubriaca

Flubber SCIENCE TOPICS PROCESS SKILLS VOCABULARY

Brewing Water Derek Colby

My customers love them!

Vegetarian Christmas MENU

Natural Cleaning Recipes - The Homestead Center

VENISON CHILI. Created by Cheri Winter

Dutch Oven Cooking 101 by Kimberly Cook

COMPENDIUM OF INTERNATIONAL METHODS OF ANALYSIS - OIV Volatile acidity. Volatile Acidity

EURO 5 STAINLESS STEEL REFLUX STILL

*Fruits* Mrs. Anthony

ph and Color Change - Activity Sheet

Traditional Method Sparkling Winemaking

do-it-yourself home care HOMEMADE AIR FRESHENING RECIPES CLEANING &

(Science; Yr 5, ACSHE083) Scientific knowledge is used to solve problems and inform personal and community decisions

Volume NaOH ph ph/ Vol (ml)

PRESERVATION, BOTTLING AND KEEPING QUALITIES OF FRESH COCONUT SAP (SWEET TODDY)

TECHNICAL INFORMATION SHEET: CALCIUM CHLORIDE FLAKE - LIQUOR TREATMENT

The Separation of a Mixture into Pure Substances

Appendix B Common Materials List

The Truth About Cast Iron Pans: 7 Myths That Need To Go Away

LENTILS FOR EVERY SEASON. d VOLUME 5 d

Burger Assembler. Burger Assembler. OPEN (Name: ) SHIFT CHANGE (Continued) CLOSE (Name: ) SHIFT CHANGE (Name: )

DRAFT FOR CONSULTATION

PickYourOwn.org. Where you can find a pick-your-own farm near you!

THE MAGIC OF CHEMISTRY SHOW

Dr.Nibras Nazar. Microbial Biomass Production: Bakers yeast

Response of Camelina Varieties to NaCl Salinity

Simplifying Getting Family Dinner to Your Table!

PURDY PRODUCTS COMPANY 2008 PRODUCT CATALOG

Mixtures and Solutions Stations Lesson Plan by Clara Welch Based on FOSS & Kitchen Chemistry by John Bath, Ph. D. and Sally Mayberry, Ed. D.

Attention is drawn to the following places, which may be of interest for search:

Student Handout Procedure

%FMJDJPVT %*"#&5&4 3&$*1&4

Clean Cut Nutrition Week 1 Approved Recipes

Acidity and Blending. The art of using Titratable Acidity as a tool for blending consistency

thanksgiving recipes

2. How Pork Compares To Other Meats 1. Pork today compares favorably for fat, calories and cholesterol with many other meats and poultry.

MK5E 5 LITRE POT STILL

Experiment 3: Separation of a Mixture Pre-lab Exercise

CHEM Experiment 4 Introduction to Separation Techniques I. Objectives

Post-Harvest-Multiple Choice Questions

Camembert in the Classroom

Egg-cellent Osmosis Lab

Russia. Sweet Potato Fries. Serves 4 (serving size: 1 cup) 1 serving provides 1 cup Vegetables group

Copyright JnF Specialties, LLC. All rights reserved worldwide.

Chicken Couscous Courtesy of: Fitnessmagazine.com [

involves separating solid in liquid mixtures where the solid particles are large, such as vegetables in water, where you want to retrieve the solid.

PECTINASE Product Code: P129

Why are take-away cups a problem? Most take away hot drinks cups are made of Coffee culture is huge across Greater Manchester

MENU: Recipes from The Kentucky Fresh Cookbook by Maggie Green 2011 by Maggie Green May not be sold or distributed.

Transcription:

Yellow TG Dye-Met Orange TSB Synthetic Iron Oxides Brown TBA Black VG Application on garments

Dye-Met Yellow TG Dye-Met Orange TSB Dye-Met Brown TBA Dye-Met Black VG Supplemented by: DYE-MET RED E DYE-MET GREEN TVN are synthetic iron oxides of special particle size specially selected for garment dyeing.

Why use Dye-Met rather than organic pigments? Denim sprayed with PIGMENT + Nearchimica Pasta Neutra Denim sprayed with DYE-MET + Nearchimica Pasta Neutra DYE- MET PIGMEN T DYE MET particles do not pass through the fabric while the pigments do, thus the touch is more natural and there is no pigment on the inside of the garment which many customers prefer. After scraping, sand blasting or Stone washing with pumice stones and enzymes the underneath fabric appears giving the characteristic wornout look. With DYE MET this contrast is much greater.

Dye-Met soiled effect spraying on denim Prepare spray solution with: 200 g/l PASTA NEUTRA 10-30 g/l DYE-MET (e.g. DYE MET ORANGE TSB 5 g/l NEARFIL CWN Water to make up to1000 Slowly add powder dyes to the solution with a stirrer Keep solution stirred until use. Create and fix some creases with plastic tags, spray colour as required, pull off from the mannequin, dry in oven, cure at 140 C for 10 minutes, Do scraping by hand on inflatable mannequin. Spray a solution of potassium permanganate and leave to react, Neutralize with 1 g/l NEARCLEAR KP liq. at 30 C for 20 minutes, rinse. Stone Wash with pumice stone and enzyme: NEARSTONE LBT 1% NEARISERVE D-SW 1 g/l at 45 C for 30 minutes, rinse. Soften with: NEARFINISH CF 622 2 % Acetic acid ph 5.5 at 40 C for 20 minutes.

Dye-Met soiled effect by soaking on denim Prepare a bath with: 200-300 g/l PASTA NEUTRA 10-30 g/l DYE-MET (e.g. DYE MET ORANGE TSB) 5 g/l NEARFIL CWN Make up to 1000 with water. Slowly add powder dyes in the solution with a stirrer. Keep solution stirred until use. Create and fix some creases with plastic tags, dip into the solution and leave to soak for 15 minutes at room temperature then squeeze by hand. Hang the garments to regain original shape, create new creases if necessary. Leave dripping for 15 minutes, dry in oven, cure at 140 C for 10 minutes. Do scraping by hand on inflatable mannequin. Spray a solution of potassium permanganate and leave to react, Neutralize with 1 g/l NEARCLEAR KP liq. at 30 C for 20 minutes, rinse. Treat with pumice stone and enzyme NEARSTONE LBT 1% NEARISERVE D-SW 1 g/l at 45 C for 30 minutes, rinse. Soften with: NEARFINISH CF 622 2 % Acetic acid ph 5.5 at 40 C for 20 minutes.

Dye-Met application on garments by exhaustion Liquor ratio 1:10 1. CATIONISATION: 5 % NEARSTONE PST conc. 0.3 g/l NEARFIL FAC 0.3 g/l NEARGAL WLI 1 g/l LUBRIFIL LV Heat to 70 C at 2 C/min., Maintain at 70 C for 20 min., then add: 2 g/l Soda Ash Run at 70 C for 20 min., rinse, 2. DYEING: 0.3 g/l NEARFIL FAC 0.3 g/l NEARGAL WLI 1 g/l LUBRIFIL LV 0.5-5% DYE MET (powder well-dispersed in cold water) Heat to 70 C at 2 C/min. Run 20 min. at 70 C. Add: 25 g/l SODIUM SULPHATE Heat to 80 C for 20 min. Cool to 50 C. 3. FIXATION: Into same bath add: 3% NEARFIX PF Maintain at 60 C for 20 min. Rinse in cold water. 4. SOAPING: 1 g/l NEARCAND OP EXTRA 0.5 g/l NEARFIL FAC at 50 C for 20 minutes, wash-off. Yellow TG Black VG Orange TSB Brown TBA