Abstract
This research was conducted to investigate the physical properties of Hanji made using maize, konyaku, and wheat powders at various concentrations. Regardless of the starch types, the most effective concentration to increase the physical properties of Hanji was 2 percent. They were significantly improved even at the treatment conditions of 0.1 percent. All the Hanji treated showed the increase of the breaking length, bust index, and tear index and the decrease of the folding number. The strength properties of the Hanji treated were markedly improved at 8 to 10 percent weight increase. The highest mechanical properties were found in the Hanji treated with konyaku powder.
