• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.33 no.4
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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.

• Journal of the Korean Society of Clothing and Textiles
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• v.41 no.4
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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 Society of Clothing and Textiles
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• v.46 no.4
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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.

• Journal of the Korean Society of Clothing and Textiles
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• v.42 no.2
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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.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.36 no.5 s.108
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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.