Development of Natural Color of Bleached Hanji Dyed with Rice Straw Extractives

볏짚 추출물을 이용한 한지의 천연색 발현

  • 최태호 (충북대학교 농과대학 산림과학부) ;
  • 이연숙 (충북대학교 농과대학 산림과학부)
  • Published : 2003.12.01


Black liquor staining for the development of natural color of bleached Hanji caused problems of discoloration and degradation. This study was carried out not only to complement these problems but also to develop natural dyeing method that was similar to the color of unbleached Hanji, through the dyeing of rice straw extractives. The dyeing properties of Hanji were influenced more by dyestuffs extraction method than extraction and dyeing time. Dyeing ability of hot water extractives was superior to cold-water extractives. Without the relation to the time of extraction and dyeing, the color of Hanji dyeing hot water extractives were similar to the control, and the color of Hanji dyed for 45 min with hot water extractives that extracted for 120 min, were almost same as the control. As natural dyestuffs, hot water extractives of rice straw showed that excellent dyeing ability for the development of various natural colors similar to unbleached Hanjis.