• Journal of the Korean Wood Science and Technology
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• 제30권2호
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• pp.134-143
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• 2002

본 시험은 외발뜨기 한지와 쌍발뜨기 한지의 물리적 특성과 도침이 지질에 어떠한 영향을 미치고 있는지를 구명하고자 검증된 토착한지와 오늘날 전통식으로 제조한 한지, 그리고 개량 한지를 대상으로 했다. 외발뜨기 한지는 치우치지 않는 강도적 특성 때문에 실제 사용할 때, 강하고 질기며 잘 해어지지 않는 종이임을 알 수 있었다. 이처럼 질기다고 느껴지는 것은 좋은 원료와 토착식 제법으로 여러 장 겹쳐서 절대적인 강도를 향상 시켰기 때문이었다. 그러나 상대적 강도인 지수비교에서는 기타 한지와 큰 차이가 없었다. 도침은 내절도를 두드러지게 향상시키며 열단장과 파열지수를 높이는 역할을 했다. 특히 열단장(인장강도)의 향상을 가져왔다. 섬유 배향성을 고려하지 않고 초지한 외발뜨기 한지를 쌍발뜨기 한지와 비교해 보면 가로·세로의 강도 차이가 약간 적다는 것 외에 특별히 뛰어난 점이 없다는 것을 알 수 있었다.

• 펄프종이기술
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• 제45권3호
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• pp.52-58
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• 2013

To evaluate the anisotropic characteristics of Korean traditional paper-Hanji, the physical and mechanical characteristics of hand-made hanji, and machine-made hanji were investigated in this research. The densities of copying paper and newsprint paper appeared to be two times higher than the densities of hand-made hanji using Ssangbal sheet forming and hanji made of paper mulberry fiber. The breaking length, and tear index of both Hanji using Owangbal sheet forming, and hand-made Hanji using Ssangbal sheet forming appeared to be different according to the directions in paper. The breaking lengths of Hanji using Owangbal sheet forming showed little differences according to the directions. Breaking length of Hanji using Ssangbal sheet were slightly higher than those of Hanji using Owangbla sheet forming. The breaking lengths of machine-made hanji, copying paper, and newsprint paper were two to four times higher than those of hand-made Hanji. The breaking length showed higher differences according to the direction than the tear index. The tensile strength according to the directions in paper showed significant differences (${\alpha}$=0.05) in all papers used in this research.

• 펄프종이기술
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• 제33권4호
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• pp.21-27
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• 2001

Korean traditional paper (Hanji) making technology has adopted two kinds of sheet forming processes, which called "Oebal-choji": and "Ssangbal-choji". The sheet forming process of Oebal-choji is an original method developed in Korea. At first, paper stock is dipped onto the mold and flow away in the forward direction. Then, paper stock is scooped again and rhythmically rocked from side to side, this work is repeated several times. Through this operation the fibers intertwine and paper layers are formed. Ssangbal-choji is almost same as the Nagashizuki, which used in Japan. In this method, paper stock is scooped onto the mold and rhythmically rocked backwards and forwards several times, the water drains slowly through the bamboo screen and then sheet is formed. Tamezuki method is used in Japan and China. This is a method in which the mold is dipped into the paper stock once and left to drain. In the Ssangbal-choji and Nagashizuki methods, the most of excess solution is cast out while in the Tamezuki all of it is allowed to drain through the mold. This study was carried out to investigate the physical properties of the Hanjis that were made by Oebal-choji, Ssangbal-choji, Nagashizuki, and Tamezuki sheet forming processes. The results were follows; Physical properties of the Oebal-choji Hanji were better than those of Ssangbal-choji, Nagashizuki, and Tamezuki. Oebal-choji Hanji made little difference of paper strength between MD and CD, but Ssangbal-chjo and Nagashizuki Hanjis made wide difference. And there are no difference of paper strength between MD and CD on the Tamezuki Hanji. On the confocal laser scanning microscopy (CLSM) observation of the Hanjis, Oebal-choji made well crossed fiber orientation than those of other forming processes.r forming processes.

• 한국의류학회지
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• 제41권4호
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• pp.633-645
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• 2017

This study examined the effects of the number of Dakji layer (a layer, two layers), the time of Jumchichigi (20, 40 and 60 minutes) and the type of Choji method making Dakji (Oebal-teugi, Ssangbal-teugi) on five strength properties of Jumchi-Hanji. As a result, the number of Dakji layer and the time of Jumchichigi influenced the five strength properties (tensile, wet tensile, tearing, bursting, and folding strengths). Jumchi-Hanjis made with two layers of Dakijis had higher properties than Jumchi-Hanjis with a layer of Dakji in the strength properties. The more the time for Jumchichigi is spent, the more the five strength properties of Jumchi-Hanji increased. The type of Choji was related to only three strength properties. The tearing strength of Jumchi-Hanjis with one and two layers, and the wet tensile and the folding strengths of Jumchi-Hanjis with two layers depended on the type of Choji. The differences of Jumchi-Hanji and Dakji were also identified in the strength properties. All Jumchi-Hanjis had low tensile and wet tensile strengths when compared to Dakjis. However, Jumchi-Hanjis, made by sixty minute Jumchchigi, had generally higher tearing, bursting, and folding strengths than the Dakjis. In conclusion, the strength properties of Jumchi-Hanji could be improved by controlling the number of Dakji layers and the time of Jumchichigi.

• Journal of the Korean Wood Science and Technology
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• 제27권1호
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• pp.88-104
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• 1999

본 시험은 외발 뜨기 한지와 쌍발 뜨기 한지를 구분하고 각각의 물성 차이 중 특히 4가지 강도에 대해 상대적 우위와 가로 세로 강도의 차이를 파악했다. 그 결과, 섬유 배향성을 특별히 고려하지 않은 외발 뜨기는 쌍발 뜨기와 비교해 가로, 세로 강도 차이가 다소 적다는 것 외에 특별히 뛰어난 점이 없다는 것을 알 수 있었다. 외발 뜨기 한지가 질기다고 느껴지는 것은 좋은 원료와 토착식 제법으로 여러 장(2~8장) 겹쳐서 절대적인 강도를 향상시켰기 때문이며 상대적인 강도인 지수비교에서는 큰 차이가 없었다. 또한 부가적으로 도침의 효과를 파악할 수 있었다. 도침은 내절도를 두드러지게 향상시켰으며 인열지수(인열강도)를 뺀 열단장과 파열지수(파열강도)를 높이는 역학을 했다. 특히 열단장(인장강도)의 향상을 가져왔다. 그리고 토착식 제법의 외발 뜨기는 여러 겹을 겹칠수록 인열지수가 증가(다른 강도에 비교해 상대적인 증가임)하는 경향을 보였다. 그러므로 도침과 토착식 한지는 서로 부족한 강도를 훌륭히 보완하는 역할을 했음을 알 수 있었다. 따라서 섬유 배향성을 고려하여 초지하고 도침을 실시해야 외발 뜨기 고유의 강도적 특징을 살릴 수가 있음을 알 수 있었다. 그리고 오늘날에 토착 외발 뜨기 방식으로 제조된 전통 한지들은 전체적인 강도면에서 토착 한지류와 비슷했으며 2겹지의 경우엔 가로 세로 강도차이도 토착한지 수준이었다. 그러나 강도들간의 우열 특성에서는 인열강도가 특히 낮았던 쌍발 뜨기 한지와 전체적으로 고른 강도를 보인 토착 외발 뜨기 한지의 중간에 위치하여 개선의 여지를 찾을 수 있었다.

• 한국의류학회지
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• 제46권4호
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• pp.565-582
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• 2022

In recent years, Jumchi-Hanji made of mulberry paper is used as a material for fashion items. This study examined the effect of the type of Choji method (Oebal-teugi or Ssangbal-teugi), layer number (one or two layers) and Jumchichigi time (20, 40, or 60 minutes) on the tensile, wet tensile, tearing and bursting strengths of Jumchi-Hanji. Jumchi-Hanjis used as test samples in this study were made from mulbery paper which was manufactured with either bleached or unbleached paper mulberry from Thailand. The results showed that Jumchi-Hanji made with two layers of mulberry papers had higher strength properties than Jumchi-Hanji made with only one layer. The strength properties of Jumchi-Hanji also increased with longer Jumchichigi time. Furthermore, this study confirmed that the effects of Jumchichigi time on Jumchi-Hanji strengths differed based on the type of Choji method, the layer number of mulberry papers used, and the specific strength property measured. Therefore, to guarantee the strength properties required by the application of Jumchi-Hanji paper as a fashion material, it is necessary to carefully consider the adequate Choji method and layer number to apply in the manufacture of Thai mulberry paper and the adequate duration time needed to perform Jumchichigi to Thai mulbery paper.

• 펄프종이기술
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• 제47권6호
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• pp.49-56
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• 2015

To investigate fiber orientation of Korean traditional paper, Hanji, the fiber arrangements on the surface and cross section of Hanji were observed by scanning electron microscope (SEM). The surface observation showed that the fibers of traditional paper were arranged in vertical and horizontal directions, and those of ssangbal sheet forming were arranged more in vertical direction. The fibers of machine made Hanji and copying paper were usually arranged in vertical direction. As for the observation of cross section of traditional paper, fibers arranged in horizontal direction tended to be increased with the increase of thicknesses. The thick traditional paper have cracks in the middle part of structural section of paper. They were larger in cross section in horizontal direction than in vertical direction. The horizontal arrangement of traditional paper seemed to be about 8% to 14% higher to the vertical arrangement, which is very lower to other papers.

• 한국의류학회지
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• 제42권2호
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• pp.224-236
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• 2018

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.

• 펄프종이기술
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• 제36권5호
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• pp.44-52
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• 2004

It is well known that Korean traditional Hanji have lots of predominant physical and optical properties such as high density, high air permeability, long lasting quality and lightness. The paper-making raw materials of traditional Korean Hanji are the bast fibre cooked from the Korean paper mulberry as a fibrous materials and sticky aqueous material from the root of Hibiscus anihot L. as additives for good dispersion of stock. Additionally, the mechanical properties of Hanji varies according to the cooking methods of bast tissues of Korean paper mulberry, the treatment methods of fibrous raw materials such as bleaching and refining, the wet formation types of sheet-making such as 'Oebal-chiji' and 'Ssangbal-choji', and the finishing treatment like stamping. This study was carried out to investigate and evaluate the quality properties of Korean traditional hand-made Hanji, and compared with commercial machine-made paper and modified prepared sheets. The physical quality comparisons of different kinds of Hanji were focused on the methods of hand-sheet making, the types of raw materials, the treatment of stamping, and the properties of ink reception and spreading.