Title of Invention

AN IMPROVED PROCESS FOR PREPARING VEGETABLE DYE.

Abstract

A process of preparing a fast colour vegetable dye comprising the steps of extracting with preferably bacteria free water one or more vegetations selected from any known plants, herbs, leaves, stems, shrubs fruits, flowers, barks of juicy trees; crushing haritaki fruit extract and mixing it with said extract; heating the mixed extract at a temperature between 95°C and 105°C for a period of time from 40 min to 50 min in an iron free vessel; cooling the hot mixture to room temperature; filtering in a known manner the cold extract; mixing said filtered extract with alum and common salt in a ratio of between 3:5 and 5:3; heating the extract at a temperature of about 100°C for a period of time between 30 min and 45 min and finally, filtering said extract to obtain the base dye or dye extract.

Full Text

The present invention relates to a novel process of preparing vegetable dyes- The present invention more particularly relates to a process of preparing vegetable dyes from leaves, stems, fruits, flowers and bar-Ms of trees-Vegetable dyes are available in the market but such dyes do not have the required qualities and thus fail to maintain the fastness of the colour when used in different fabric materials-One of the drawbacks experienced in the vegetable dye colouring is that it does not give a bright, stable and permanent colour on the substrates including cotton. silk obtained throuoh sericulture and otherwise, jute, leather etc. Another drawback of the prior art methods of making and using the vegetable dyes is that it is much more cumbersome, time consuming, hazardous and uneconomica1. To mitigate the above drawbacks of preparing and using the vegetable dyes, it has. been the endeavour of the applicant to prepare vegetable dyes which are much more eco-friendly and economical, less complicated and produces better quality finished products. One of the objects of the present invention is to prepare a vegetable dye from the natural resources to make it more economical. - 2 - Another object of the present invention is to produce a vegetable dye in a manner which is non-hazardous for the skin and which is substantially bacteria-free. A still further object of the present invention is to produce a vegetable dye which can largely replace the artificial dyes in the colouring cotton, silk, jute leather and other texturous materi als. Thus the present invention provides a process of preparing a fast colour vegetable dye comprising the following steps: i) extracting with preferably bacteria-free water one or more vegetations selected from plants, herbs, leaves, stems, shrubs, fruits, flowers, barks of juicy trees; ii> crushing haritaki fruit extract and mixing it with extract of step i)} iii) heating the mixed extract at a temperature between o o 95 C and 105 C for a period of time for 40 min. and 50 min- in an iron free vessel; iv) cooling the hot mixture to room temperature; v) filtering the cold extract; vi) mixing said filtered extract with alum and common salt in a ratio of between 3:5 and 5:3; - 3 - o vii) heating the extract at a temperature of about 100 C for a period of time between 30 min and 45 min. and finally viii) filtering said extract to obtain the dye or dye extract. In the above process, the bark of the juicy trees include babul and pituli trees. Further, the extract of the vegetation with o o water is preferably heated from 95 C to 105 C in iron free vessel namely copper, brass or stainless steel. Thus the present invention further provides extracting with one or more parts of vegetations selected from water plants, herbs, plantation shrubs, fruits, flowers, barks and stems of juicy trees. In the above process of making vegetable dye, the water used should be free from iron and bacteria Mainly three types of colour can be obtained from the dry extact as prepared hereinabove. For preparing yellow colour dye, the extract after step (v) of the new process is heated with dried 1akhandana/marigold/delimkhola and water to a temperature of o 100 C for approximately (35 min. to 45 min.) and finally filtering the extract. - 4 - For preparing black colour dyes, crushed haritaki is mixed with naturally produced ethyl alcohol obtained from molasses and i ron is allowed to decompose in a porous pot, preferably an earthen pot in sunlight and added to the extract at step (v) of the new process. For preparing brown colour dyes, the extract at step (v) of the above process is mixed with crushed haritaki, bark of babul tree, flowers, leaves with a mixture of alum and salt in ratio of 5:3 o and 3:5 in water and heated to temperature of about 100 C for approximately 45 min and finally filtering the extract. It has been found that the percentage of iron should be less, in water for preparing fast colour vegetable dye. It has further been found that natural vegetations and water from natural sr>ources can be conveniently used for preparing the vegetable dye thereby making the above process much more economical, convenient and advantageous compared to known processes. The present invention intends to include developments and modi f ic at i ons of the process desc ribed herein whi ch are within the knowledge of the person skilled in the art without deviating from the scope of the invention. - 5 - I CLAIM: 1. A process of preparing a fast colour vegetable dye comprising the following steps: i) extracting with/preferably bacteria free water one or more vegetations selected fromlplants, herbs, leaves, stems, shrubs fruits, flowers, barks of juicy trees; i i) crushing haritaki fruit extract and mixing it with extract of step i) ; iii) heating the mixed extract at a temperature between 95O C and 105 C for a period of-time from 40 min. to 50 min. in an iron free vessel; iv) cooling the hot mixture to room temperature; v) fi1tering the cold extract; vi) mixing said filtered extract with alum and common salt in a ratio,of between 3:5 and 5:3; o vii) heating the extract at a temperature of about 100 C for a period of time between 30 min and 45 min. and final ly viii) filtering said extract to obtain the,dye or dye extract. 2?. A process as claimed in claim 1 wherein the barks of babul or pituli trees are extracted with water, in said step i) - 6 - 3. A process as claimed in claim i or 2, wherein water used in extraction is made bacteria free by using any disihfectant including cowdung. 4. A process as claimed in claim 1, wherein said iron free vessel comprises vessels made of copper, brass, aluminium or stainless steel. 5. A process as claimed in claim 1, wherein for obtaining yellow colour dye, said extract after step v) is heated with' lakhandana/delimkhoLa o dried marigold / and water to a temperature of about 100 C for approximately 35 min. to 45 min, and finally filtering the extract. 6. A process as claimed in claim 1 wherein for obtaining black colour dye, crushed haritaki is mixed with naturally and iron produced ethyl alcohol obtained from molasses/ and decomposed in a porous pot before adding to said extract at step v). 7. A process as claimed in claim 6 wherein said porous pot comprises an earthen pot where decomposi tion is al lowed to take place in direct sunlight. 7 - 8. A process as claimed in any of the preceding claims wherein the step of extraction -8- is carried out with crushed haritaki, bark of babul tree, flowers and leaves of other vegetation, mixture of alum and common salt in a ratio of 5:3 and 3:5 in water and heating the extract to 100 ° C for approximately 45 min. and finally filtering the extract. A process of preparing a fast colour vegetable dye comprising the steps of extracting with preferably bacteria free water one or more vegetations selected from any known plants, herbs, leaves, stems, shrubs fruits, flowers, barks of juicy trees; crushing haritaki fruit extract and mixing it with said extract; heating the mixed extract at a temperature between 95°C and 105°C for a period of time from 40 min to 50 min in an iron free vessel; cooling the hot mixture to room temperature; filtering in a known manner the cold extract; mixing said filtered extract with alum and common salt in a ratio of between 3:5 and 5:3; heating the extract at a temperature of about 100°C for a period of time between 30 min and 45 min and finally, filtering said extract to obtain the base dye or dye extract.

Documents:

00051-kol-2004-abstract.pdf

00051-kol-2004-claims.pdf

00051-kol-2004-correspondence.pdf

00051-kol-2004-description(complete).pdf

00051-kol-2004-description(provisional).pdf

00051-kol-2004-form-1.pdf

00051-kol-2004-form-18.pdf

00051-kol-2004-form-2.pdf

00051-kol-2004-form-3.pdf

00051-kol-2004-form-5.pdf

00051-kol-2004-letters patent.pdf

00051-kol-2004-reply f.e.r.pdf

51-kol-2004-granted-abstract.pdf

51-kol-2004-granted-claims.pdf

51-kol-2004-granted-description (complete).pdf

51-kol-2004-granted-form 2.pdf

51-kol-2004-granted-specification.pdf