Table 4 Detailed recording for traditional indigo dye extraction by Landian Yao
Informant number | Material to tap water (kg:l) | Lime (kg) | Fermentation duration (d) | Mixing time (min) | Stewing time (h) |
|---|---|---|---|---|---|
1 | 30:150 | 3 | 2–3 (hot), 3–4 (cool)* | 10–20 | 3–4 |
2 | 50:150 | 5 | 3–4 | 60 | 2–3 |
3 | 30:150 | 3 | 2–3 | 60 | 2 |
4 | 60:200 | 2.5 | 3–4 | 60 | 5–6 |
5 | 40:150 | 1.5 | 2–3 | 60 | 1–2 |
6 | 40:150 | 1.5 | 2–3 (hot), 3–4 (cool) | 60 | 2 |
7 | 30:200 | 1.5 | 2–3 (hot), 7–8 (cool) | 30 | 5–6 |
8 | 25:150 | 2 | 2–3 | 60 | 12 |
9 | 25:150 | 1 | 2–3 | 60 | 2 |
10 | 35:200 | 1.5 | 3–4 | 30 | 2 |
11 | 35:200 | 5 | 2–3 | 60 | 12 |
12 | 30:200 | 3 | 3–4 | 60 | 2–3 |
13 | 30:200 | 3 | 2–3 | 60 | 2–3 |
14 | 30:200 | 3 | 3–4 | 60 | 2–3 |
15 | 25:150 | 3 | 2–3 | 30 | 5–6 |
16 | 30:100 | 1 | 2–3 | 15–20 | 12 |
17 | 40:150 | 1.5 | 2–3 | 60 | 2–3 |
18 | 35:200 | 3 | 3–4 | 60 | 5–6 |
19 | 30:150 | 3 | 2–3 | 60 | 2–3 |
20 | 20:150 | 2 | 2–3 | 60 | 2–3 |
21 | 30:200 | 3 | 2–3 | 60 | 5–6 |
22 | 30:150 | 3 | 3–4 | 30 | 1–2 |
23 | 35:200 | 3 | 2–3 | 60 | 2 |
24 | 50:250 | 2 | 3 | 30 | 12 |
25 | 30:200 | 3 | 2–3 | 30 | 2–3 |
26 | 25:150 | 2 | 2–3 | 30 | 2–3 |
27 | 25:200 | 3 | 2–3 | 60 | 2–3 |
28 | 30:200 | 3 | 2–3 | 60 | 2–3 |
29 | 30:200 | 3 | 2–3 | 60 | 2–3 |
30 | 25:150 | 2 | 2–3 | 60 | 1–2 |
31 | 30:200 | 3 | 2–3 | 60 | 2 |
32 | 30:200 | 3 | 2–3 | 60 | 1–2 |
33 | 25:150 | 2.5 | 2–3 | 30 | 2–3 |
34 | 30:200 | 3 | 2–3 | 30 | 2–3 |
35 | 30:200 | 3 | 3–4 | 60 | 5–6 |
36 | 25:200 | 3 | 3–4 | 60 | 4–5 |
37 | 30:200 | 3 | 2–3 | 60 | 2–3 |
38 | 30:200 | 3 | 2–3 | 10–20 | 3–4 |
39 | 25:200 | 2.5 | 2–3 | 60 | 2–3 |
40 | 30:200 | 3 | 3–4 | 60 | 2–3 |
41 | 30:200 | 2.5 | 3–4 | 60 | 3–4 |
42 | 30:200 | 3 | 2–3 (hot), 5–6 (cool) | 60 | 2–3 |
43 | 30:200 | 3 | 2–3 (hot), 3–4 (cool) | 30 | 2–3 |
44 | 25:200 | 2.5 | 2–3 (hot), 3–4 (cool) | 60 | 2–3 |
45 | 25:150 | 2 | 2–3 (hot), 3–4 (cool) | 60 | 2–3 |
46 | 30:200 | 3 | 2–3 | 60 | 3–4 |