제조방법에 따른 한지의 기능성 비교 분석

Comparison of the Functional Properties of Hanji depending on the Different Manufacturing Process.

  • 조정혜 (경북대학교 농업생명과학대학 임산공학과) ;
  • 김강재 (경북대학교 농업생명과학대학 임산공학과) ;
  • 박성배 (행정자치부 국가기록원) ;
  • 엄태진 (경북대학교 농업생명과학대학 임산공학과)
  • Cho, Jung-Hye (Dept. of Wood Science and Technology, College of Agriculture and Life Science, Kyungpook National University) ;
  • Kim, Kang-Jae (Dept. of Wood Science and Technology, College of Agriculture and Life Science, Kyungpook National University) ;
  • Park, Seong-Bae (Government complex) ;
  • Eom, Tae-Jin (Dept. of Wood Science and Technology, College of Agriculture and Life Science, Kyungpook National University)
  • 발행 : 2009.09.30

초록

The various kinds of Hanji were manufactured by a few craftsmen at several provinces in Korea. It is very difficult to distinguish each others by its name so-called, Hanji, traditional Hanji, improved Hanji, mechanical Hanji and so on because the manufacturing process, raw materials and characteristics of Hanji are very different from each others. In this research, the functional properties of Hanji depending on the manufacturing process were evaluated and compared each others. The properties of Hanji was greatly changed according to grammage, lye and dochim. The higher the grammage resulted in the lower the pore size and the air permeability. Hanji made by NaOH and CaO showed relatively high brightness than that made by traditional lye(Yuokgae). Hanji treated with dochim can absorb high frequency(2,000 Hz) sound more effectively.

키워드

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