Biochrome
In this research, I explored the organic and inorganic sources of colors in nature, tested different types of mordant, also processed the plant from dye to ink to pigment from the same bach during the different stages of the vertical production, in the other word, dye and ink can be considered as a by-product of make pigment. I used annatto seed because the color seems vibrant.
I began the process of processing fabrics.
First I Weighted the fiber (animal/vegetable). then I scoured the plant-based fabric by boiling them in 2tsp of soda/ 5L of water ratio. I boiled animal fiber for an hour in the solution with alum: creme dem tartar: water in a 10:8: 100 ratio. The water looked discolored during the scouring process.
Silk, wool felt, wool yarn, and cotton fabric after the scouring process.
The plain water turned red immediately after adding annatto seeds to it.
Then I added alum and soda to extract the pigment from the dye. (The dye bath is acidic)
Ink can be created by adding Ethanol/boiling water, or modifier like arabic gum to the dye. .After wet pigment was extracted from the bach, I dried it and grinded it into powder. I mixed with pigment extracted from pine and carmine to create the shade of lipstick. the intended color is on the left but it became very unpigmented after it cool down. I should have used moore pigment.
Bacteria dye
The bacteria I used is called Serrata Marcensces.
Process: I took 2 pieces of silk fabrics. Fold/stitch/tying/etc....the fabric. it will affect how the bacteria distribute. I wonder if it works the same as shibori.(Later I found out it doesn't, it should not be handled the same way as shibori.I need to try to let it expose in more air to let the bacteria grow.)Then I added the fabrics to petri dish then put petri dish to high pressure cook to sterlize. The auto clavetape is taped on the top of the petri dish which indicate if the necessary temprature is reached.
Preparing for the food for bacteria while the fabric is still cooking. The food is made of luria broth powder, water, and peanut butter. Mix the food well and sterlize in the high pressure cook as well. Give the food to bacteria.
with shibori technique. Ithe colorand pattern was too light because there was no enouogh air exposure.
loosly tied fabric. The color was more visible.
PH & colors
The juice was extrated from purple cabbage. I modified colors by adding baking soda or citric acid. Known that dyes directly took from vegetables or fruit may fade, I tested on paper and it have not fade after a year. I did not keep the samples.