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 ...
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.
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.
줌치치기로 제작된 줌치한지는 [Fig. 1]에서 보는 바와 같이 표면에 세밀한 요철주름이 무수히 잡힌 입체적 질감을 갖는 것이 특징이다. 이러한 흰색의 미처리 줌치한지를 패션소재로 활용하기 위해서는 염색가공이 필요하다.
감물염색 줌치한지가 미처리 줌치한지에 비해 평량, 두께, 밀도가 높게 나타난 이유는 무엇인가?
미처리 줌치한지를 감물농도 50%(5회 발색)로 염색한 결과, [Table 1]에서 보듯이 대부분 감물염색 줌치한지가 미처리 줌치한지보다 평량(무게), 두께, 밀도가 높게 나타났다. 이것은 감즙 염색직물에서와 마찬가지로(Han et al., 2005; Huh, 2012) 감즙이 줌치한지의 표면이나 섬유 사이에 점착되었기 때문으로 판단된다. 그리고 감물염색 줌치한지의 평량, 두께, 밀도는 단장보다 2합지에서 더 높았다.
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