Session on Demonstration of Extraction and Application of Natural Dye

Dr. APJ Abdul Kalam Science Society organised an event titled “Hands-on Demonstration on Extraction and Application of Natural Dye,” conducted by the students of SOAS. This insightful session involved the preparation of fabric dye and food colour using natural resources, offering a practical experience in sustainable practices. The session began with an introduction to the significance of natural dyes, followed by demonstrations of how to extract different colours from various natural sources. Students discussed using hibiscus, turmeric, beetroot, purple cabbage, and spinach to produce food colours. For fabric dyeing, a broader range of materials was used, including turmeric, beetroot, purple cabbage, spinach, coffee, bougainvillea, henna, tea leaves, jaggery, red sand, and roselle flower. This hands-on approach allowed participants to explore the vibrant possibilities of natural dyes, fostering an appreciation for eco-friendly alternatives in both the food and textile industries.