감물염색가공에 따른 줌치한지 종이소재의 강도 변화 -감물염색가공 여부와 감물농도 차이에 따른 변화- = The Strength Properties of Jumchi-Hanji Papers Dyed with Persimmon Juice

다국어 초록 (Multilingual Abstract)

This study analyzed differences between Jumchi-Hanji papers not dyed and dyed with persimmon juice (50% concentration) in five strength properties (tensile, wet tensile, tearing, bursting, and folding strengths). For the analysis, the undyed and the dyed Jumchi-Hanji papers were made by Jumchichigi during 40 minutes and made with the Dakji of different layer (a layer, two layers) and Choji method (Oebal-teugi, Ssangbal-teugi). Differences between Jumchi-Hanji papers dyed with the different concentration of persimmon juice (20% vs 70%) in the five strengths were also identified. For this examination, Jumchi-Hanji papers were made with two layer Dakji (Oebal-teugi Choji method) and by Jumchichigi during 60 minutes. Jumchi-Hanji papers made in this study were used as test samples. As a result, Jumchi-Hanji papers dyed with persimmon juice had higher tensile strength (CD), wet tensile strength (MD, CD), and bursting strength than those of undyed Jumchi-Hanji papers. However, tearing strengths (MD, CD) of dyed Jumchi-Hanji papers were lower than undyed Jumchi-Hanji papers. Folding strengths (CD) of dyed Jumchi-Hanji papers were low but the folding strengths (MD) of them were high compared to undyed Jumchi-Hanji papers. In addition, the concentration of persimmon juice influenced the five strength properties of Jumchi-Hanji. The tensile, wet tensile, and bursting strengths of Jumchi-Hanji papers dyed with a 70% concentration were higher than those one of Jumchi- Hanji papers dyed with a 30% concentration while the tearing and folding strengths of Jumchi-Hanji papers dyed with a 70% concentration were lower than Jumchi-Hanji papers dyed with a 30% concentration.

참고문헌 (Reference)

1 전철, "한지공예 기법의 원류 고찰과 한지공예의 분화" 한국펄프·종이공학회 43 (43): 11-22, 2011

2 한영숙, "키토산 전처리가 감즙염색 면직물의 염색성과 항균성에 미치는 효과" 대한가정학회 43 (43): 115-126, 2005

3 Park, T. Y., "전통한지 기술을 응용한 한지 종이사 개발 동향 [Development trends of Hanji paper yarn applying Korean traditional technology of Hanji]" 9 (9): 117-125, 2005

4 김옥수, "알칼리와 열처리에 의한 면직물의 감즙염색 발색효과" 한국의류산업학회 13 (13): 972-982, 2011

5 전양배, "수의용 소재로 활용을 위한 줌치한지의 물성에 관한 연구" 한국의류학회 38 (38): 397-403, 2014

6 이진호, "섬유 특성에 따른 종이의 물리적, 파괴 역학적 특성 변화" 한국펄프·종이공학회 35 (35): 37-42, 2003

7 김정주, "닥지의 의류소재 활용을 위한 줌치기법의 후처리" 한국의류산업학회 6 (6): 245-248, 2004

8 권오훈, "닥섬유 함량에 따른 기계한지의 보존성 및 인쇄성" 한국펄프·종이공학회 45 (45): 1-8, 2013

9 홍희숙, "국내산 닥 줌치한지의 물리적 성질 -줌치치기 시간, 초지기법, 합지 수에 따른 강도 차이-" 한국의류학회 41 (41): 633-645, 2017

10 한영숙, "감즙과 감즙염색 면직물의 항균성" 대한가정학회 43 (43): 119-129, 2005

11 배정숙, "감즙 염색에 의한 합성직물의 역학적 특성" 한국염색가공학회 28 (28): 109-117, 2016

12 허만우, "감즙 염색에 의한 면직물의 역학적 특성과 표면형태" 한국염색가공학회 24 (24): 296-304, 2012

13 배정숙, "감즙 염색에 의한 레이온직물의 염색성과 기능성" 한국의류산업학회 17 (17): 828-837, 2015

14 배정숙, "감즙 염색에 의한 견직물의 역학적 특성" 한국의류산업학회 15 (15): 156-162, 2013

15 최태호, "감즙 염색 한지의 특성" 한국펄프·종이공학회 42 (42): 82-87, 2010

16 Korean Standards Association, "KS M ISO 5626:2006 Paper-Determination of folding endurance"

17 Korean Standards Association, "KS M ISO 536:2006 Paper and board-Determination of grammage"

18 Korean Standards Association, "KS M ISO 534:2011 Paper and board-Determination of thickness, density and specific volume"

19 Korean Standards Association, "KS M ISO 3781:2007 Paper and board-Determination of tensile strength after immersion in water"

20 Korean Standards Association, "KS M ISO 2758:2004 Paper-Determination of bursting strength"

21 Korean Standards Association, "KS M ISO 1974:2006 Paper-Determination of tearing resistance (Elmendorf method)"

22 Korean Standards Association, "KS M ISO 1924-3:2006 Paper and board-Determination of tensile properties-Part 3-Constant rate of elongation method(100 mm/min)"

23 Park, J. M., "Development trends of strength additives" 5 (5): 31-34, 2002