콩즙 처리에 따른 한지의 물성 및 표면 특성 연구 (A Study on the Physical Properties and Surface Characteristics of Hanji by the Treatment of Soybean Juice)

서지정보

· 발행기관 : 한국펄프·종이공학회
· 수록지 정보 : 펄프종이기술 / 53권 / 4호 / 30 ~ 40페이지
· 저자명 : 송지은, 김형진

초록

Hanji has hydrophilicity due to the hydroxyl group (-OH) in cellulose fibers, and has a porous structure due to micropores between fibers. To complement these features, treat- ment is essential on the surface of Hanji. As a surface treatment method, a common method uses glue and alum, and in addition, there are soybean juice and perilla oil treat- ment methods. Among them, the soybean juice treatment method is to treat the soybean juice on the surface of Hanji, so that a coating film is formed on the surface, resulting in waterproofing and ink settling without spreading. However, there are currently insuffi- cient scientific studies on the method of making and treating soybean juice, material characteristics, and the properties of Hanji after soybean juice treatment. Therefore, in this study, after applying soybean juice by concentration and number of applications the physical properties and surface characteristics of Hanji coated with soybean juice were evaluated. As a result, as the concentration of soybean juice and the number of treat- ments increased, the smoothness increased as the coating formed on the surface of Hanji, and the sizing effect was also observed. It was also observed that the spread of ink de- creased. However, as the concentration and the number of treatments increased, the tensile strength became weaker, but the flexibility tended to increase.

영어초록

Hanji has hydrophilicity due to the hydroxyl group (-OH) in cellulose fibers, and has a porous structure due to micropores between fibers. To complement these features, treat- ment is essential on the surface of Hanji. As a surface treatment method, a common method uses glue and alum, and in addition, there are soybean juice and perilla oil treat- ment methods. Among them, the soybean juice treatment method is to treat the soybean juice on the surface of Hanji, so that a coating film is formed on the surface, resulting in waterproofing and ink settling without spreading. However, there are currently insuffi- cient scientific studies on the method of making and treating soybean juice, material characteristics, and the properties of Hanji after soybean juice treatment. Therefore, in this study, after applying soybean juice by concentration and number of applications the physical properties and surface characteristics of Hanji coated with soybean juice were evaluated. As a result, as the concentration of soybean juice and the number of treat- ments increased, the smoothness increased as the coating formed on the surface of Hanji, and the sizing effect was also observed. It was also observed that the spread of ink de- creased. However, as the concentration and the number of treatments increased, the tensile strength became weaker, but the flexibility tended to increase.

참고자료

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