• 한국의류학회지
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• 제21권8호
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• pp.1315-1322
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• 1997

Ramie is one of the traditional fabrics in Korea, and very comfortable fabric for summer clothes because it has a high moisture-absorbing and transporting property. Futhermore ramie is very popular and Koreans prefer its handle for summer clothes. The kansan ramie has better quality as fibers and can be weaved as fine fabrics which are famous as kansan Fine ramie. Even though the good quality of kansan ramie has known widely, very few research work have been carried out on kansan ramie in the field of textile science. In this study, the analysis of the physical and chemical characteristics of Hansan ramie was conducted by using two different kinds of Hansan ramie: Hansan Fine ramie and kansan Coarse ramie. In addition, the same experiment was held on the one kind of chinese ramie to be compared with those of Hansan ramie. The following results were obtained from this experimental study. By the analysis of chemical composition of ramie, the similar chemical composition (a -cellulose: 83∼85%, pectin substances: 2.81∼ 3.01%) were found from all of the ramie fabrics used in this study. It has shown that Hansan coarse ramie has the highest toughness value and wrinkle recovery angle among the samples used in this study. From the result of KES-F system, it was found that Hansan Coarse ramie which is composed with the thicker yarns has the highest value on the bending properties, 2HG and surface properties. The primary hand value was also calculated by KN-203 LDY and value of Koshi was shown as the order of kansan coarse ramie> Chinese ramie> kansan fine ramie, and Hansan fine ramie had shown the highest Numeri and Fukurami value among the 3 samples used in this study.

• 펄프종이기술
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• 제46권6호
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• pp.16-25
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• 2014

This study was investigated in optimum condition of pulping of ramie and the mechanical properties of non-woven fabric for the performance of ramie/cotton panty liner. The result of pulping condition on ramie was most suitable for type I (mixed NaOH with $Na_2CO_3$ in 30%:70%). The sample (I) was showed yield value of 68.2% and the best fibrillation and lignin removal rate. The non-woven fabrics of ramie/cotton were made in range of ramie content of 0, 15 and 30%. As ramie content increased, so were increased in air permeability, compressive strength and compression recovery rate. But surface roughness and compressional energy were decreased. Therefore, the non-woven fabrics of ramie/cotton are very suitable in hygienic goods for female panty liner. The ramie panty liner showed a little decrease in absorption and strength, as increasing the amount of ramie. But the performance of ramie panty liner was appeared beyond standard values used by usual panty liner.

• 한국식생활문화학회지
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• 제25권6호
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• pp.810-819
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• 2010

The objective of this study was to produce muffins with added dukeum ramie leaf powder and to compare them to a control. We used two different optimal composition ratios to produce muffins. The physical and sensory characters were varied by changing the ratio of dukeum ramie leaf powder, butter, and sugar to identify a critical value using response surface regression analysis. The ranges for the added dukeum ramie leaf powder, sugar, and butter were 15-35, 60-100, and 60-100 g, respectively. Muffins with added dukeum ramie leaves had comparable mineral and antioxidant vitamin compositions to those of dried ramie leaves. Muffins with added dukeum ramie leaf powder satisfied the suitability of the model, showing a p-value within 5% of significance level (p<0.05) for every aspect Volume and height differed without any association to ingredients. Lightness increased when less dukeum ramie leaf powder was added with more butter and sugar, redness increased when more dukeum ramie leaf powder and sugar were added with 70-80 g of butter, whereas yellowness increased when less dukeum ramie powder was added. Texture and toughness increased when less dukeum ramie leaf powder was added. The degree of gumminess and chewiness depended hugely on the amount of sugar. Cohesiveness, decreased with more dukeum ramie leaf powder and butter, whereas hardness increased with a medium range of ingredients. Sensory character increased with less dukeum ramie powder, and overall quality increased with more butter and sugar, but depended on the amount of added dukeum ramie power. The critical values from the sensory characteristics showed that 27 g of dukeum ramie powder, 72 g of sugar, and 86 g of butter was optimum.

• 한국식품영양학회지
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• 제31권2호
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• pp.229-235
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• 2018

Ramie (Boehmeria nivea M.) has been used for fiber materials in Korea traditionally, but in recent years, the concern with ramie leaves for the food industry such as tteok (a kind of Korean rice cake) industry has been increasing, so a study for eatable ramie is required for the expansion of ramie consumption. Moreover, the ramie varieties for the food industry are not established, so the natural species are cultivated in general; therefore, it is very important to select the ramie varieties for the food industry such as rice cakes, tea, beverage and so on. This study was undertaken to compare the physiochemical properties among 9 ramie lines selected in the Yeonggwang-gun Agricultural Technology Center to select the eatable ramie varieties for the food industry. The contents of the protein among 9 ramie lines was 6.21~7.56% and had the highest content in the YG55. The folic acid (folate) and vitamin C content had varying differences among the 9 lines; the content of folate showed $771.52{\sim}1,978.84{\mu}g%$, that of vitamin C showed 149.42~275.34 mg%. The ACE inhibitory activity appeared to be the highest in YG88 (21.5%) among the 9 ramie varieties tested.

• 한국패션뷰티학회지
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• 제2권1호
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• pp.103-109
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• 2004

It surveyed consumers between 20s and 60s to understand how often they wear ramie clothes and what they are dissatisfied with wearing ramie clothes. First, people who are older than 50 have more ramie clothes than people who are younger than 50. They purchased ramie clothes at a store of Korean traditional costumes(35.1%) and special sales shops including departments(33.8%). People older than 50 washed ramie clothes with hands in their houses. But people younger than 40 washed their ramie clothes in a laundry. Third, it surveyed what was their dissatisfaction with ramie clothes. They responded that the type and design is limited.(44.4%) There isn't a design for young people.(33.3%) In the survey of color and patterns, they responded that the colors are not classified for people of different ages.(57.7%) The others complained that the patterns are not enough.(22.5%) They are dissatisfied with ramie clothes as it is easy to have wrinkle and it isn't elastic.(66.7%) Fourth, it surveyed the tendency to purchase ramie clothes based on different four factors. The factor 1 is the tendency to have good quality. Factor 2 is the tendency of reluctant purchasing. Factor 3 is the tendency of variety of distribution routes. Factor 4 is the tendency of design.

• Fibers and Polymers
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• 제7권4호
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• pp.372-379
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• 2006

The surface topography, tensile properties, and thermal properties of ramie fibers were investigated as reinforcement for fully biodegradable and environmental-friendly 'green' composites. SEM micrographs of a longitudinal and cross sectional view of a single ramie fiber showed a fibrillar structure and rough surface with irregular cross-section, which is considered to provide good interfacial adhesion with polymer resin in composites. An average tensile strength, Young's modulus, and fracture strain of ramie fibers were measured to be 627 MPa, 31.8 GPa, and 2.7 %, respectively. The specific tensile properties of the ramie fiber calculated per unit density were found to be comparable to those of E-glass fibers. Ramie fibers exhibited good thermal stability after aging up to $160^{\circ}C$ with no decrease in tensile strength or Young's modulus. However, at temperatures higher than $160^{\circ}C$ the tensile strength decreased significantly and its fracture behavior was also affected. The moisture content of the ramie fiber was 9.9 %. These properties make ramie fibers suitable as reinforcement for 'green' composites. Also, the green composites can be fabricated at temperatures up to $160^{\circ}C$ without reducing the fiber properties.

• 한국가정과학회지
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• 제6권1호
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• pp.27-34
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• 2003

We investigated the bacterial and chemical retting conditions of ramie grown in Hansan. Bacterial retting was done in troughs at a temperature of 30${\pm}$2$^{\circ}C$ for 1, 2, 3, 4, 5, 6 and 10 days. Chemical retting(CR) was done at the different conditions using sodium silicate (Na$_2$SiO$_3$), sodium carbonate(Na$_2$CO$_3$) and sodium hydroxide(NaOH) as alkali solutions. The retting solution was boiled during 1. 2, 4 and 6 hours respectively at the different concentration(0.5, 2.0, 4.0, 6.0. 8.0 %) with decorticated ramie stems submerged in it. The treated ramie was then rinsing with running tap water thoroughly, which was further soaker in 0.5% acetic acid (v/v) solution for three minutes and washed thoroughly with distilled water. Finally ramie was dried for 2 hours in vacuum oven at 100 $^{\circ}C$. To know change of ramie fiber characteristics retted at the different conditions, weight loss, fiber bundle strength were tested and color, texture, luster etc. were also sensually evaluated. The results were as follows. $.$ Weight loss of ramie retted in each alkali solutions were about 10%, 20% and 30% in sodium silicate, sodium carbonate and sodium hydroxide, respectively. $.$ Chemical retting was faster than bacterial retting, but the color of chemically retted ramies were worse than that of bacterially retted ramies. $.$ The combination of bacterial and chemical processing showed some merits. A combination of either 2 or 3 days of bacterial and then chemical retting might provide the best quality ramie. $.$ Ramie fiber became cottonized ramie when retted in 8% NaOH solution for 6-8hours.

• 접착 및 계면
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• 제6권2호
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• pp.13-20
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• 2005

환경 친화적인 자연섬유 강화 고분자 복합재료의 계면 전단강도는 총체적인 기계적 물성을 조절하는데 매우 중요한 역할을 수행한다. Ramie와 Kenaf 섬유 강화 에폭시 복합재료의 계면 전단강도는 최종 물성을 위한 최적 조건을 찾아내기 위해 미세역학시험법과 비파괴 음향방출시험을 이용하여 평가했다. Ramie와 Kenaf 섬유의 동적 접촉각을 측정했고, 계면 접착에서 젖음성과 상호 관련시켜서 해석하였다. Ramie와 Kenaf 섬유의 기계적 물성은 단섬유 인장시험을 통해 조사했고, 통계학적으로 uni-와 bimodal Weibull 분포를 통해서 분석하였다. Ramie와 Kenaf 섬유에 대한 실제 신장율의 clamping 효과의 영향도 평가할 수 있었다. 두 가지의 다른 미세파괴 형상은 섬유다발과 단섬유 복합재료로부터 오는 축방향의 debonding과 섬유상의 fracture는 인장과 압축하중하에서 관찰할 수 있었다.

• 한국의류학회지
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• 제25권5호
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• pp.891-900
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• 2001

The purpose of this study were to evaluate the physical properties and dyeability of cellulase and alkali(NaOH, KOH) treated ramie/man-made fiber mixture fabrics. The mixture fabrics were plain weave made by rayon and polyester fiber as warp yarn, and ramie as weft yarn. The crease resistance, drape, tensile strength, and water absorbancy were measured for test fabrics. The K/S value of dyed fabrics were calculated using color difference meter. Also colorfastness to washing and sunlight of dyed fabrics were evaluated. The results obtained from this study were as follows: Thickness and weight per unit area of alkali treated two mixture fabrics(rayon/ramie, polyester/ramie) increased compared to those of untreated fabrics, but cellulase treated fabrics did not changed a little. And alkali treated rayon/ramie mixture fabrics showed more change than polyester/ramie mixture fabrics on the thickness and weight. Tensile strength and water absorbancy of cellulase treated fabrics decreased compared to those of untreated, but crease resistance increased. Crease resistance, tensile strength(warp direction), water absorbancy and drape of NaOH treated rayon/ramie mixture fabrics decreased compared to those of untreated, but tensile strength(weft direction) increased. Water absorbancy and drape of NaOH treated polyester/ramie mixture fabrics decreased compared to those of untreated, but crease resistance and tensile strength(weft direction) increased. Tensile strength of KOH treated two mixture fabrics increased compared to that of untreated, but water absorbancy and drape decreased. Total hand of cellulase and alkali treated rayon/ramie mixture fabrics was improved compared to untreated. Dyeability of treated mixture fabrics was increased compared to untreated.

• Preventive Nutrition and Food Science
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• 제17권1호
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• pp.53-63
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• 2012

This study was conducted to develop an optimal composite recipe for pan bread with ramie powder that has high sensory approval with all age groups and to estimate the DPPH radical scavenging activity and the pan bread shelf life after gamma irradiation. The sensory evaluation results showed significant differences in flavor (p<0.05), appearance (p<0.01), color (p<0.01), moistness (p<0.01), and overall quality (p<0.05) based on the amount of ramie powder added. As a result, the optimum formulations by numerical and graphical methods were calculated to be as follows: ramie powder 2.76 g (0.92%) and water 184.7 mL. Optimized pan bread with ramie powder and white pan bread were irradiated with gamma-rays at doses of 0, 10, 15, and 20 kGy. The total bacterial growth increased with the longer storage time and the least amount of ramie powder added. Consequently, these results suggest that the addition of ramie powder to pan bread provides added value to the bread in terms of increased shelf life.