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국내산 닥 줌치한지의 물리적 성질-줌치치기 시간, 초지기법, 합지 수에 따른 강도 차이
한국의류학회지, 2017, 41(4), , pp.633-645
ISSN: 1225-1151 ;EISSN: 2234-0793 ;DOI: 10.5850/JKSCT.2017.41.4.633
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Title:
국내산 닥 줌치한지의 물리적 성질-줌치치기 시간, 초지기법, 합지 수에 따른 강도 차이
Author:
홍희숙
;
Heesook Hong
;
조현진
;
Hyun Jin Jo
;
김성주
;
Seong Ju Kim
Subjects:
Jumchi-Hanji
;
Jumchichigi
;
Oebal-teugi
;
Paper mulberry
;
Ssangbal-teugi
;
닥나무
;
생활과학
;
쌍발뜨기
;
외발뜨기
;
줌치치기
;
줌치한지
Is Part Of:
한국의류학회지, 2017, 41(4), , pp.633-645
Description:
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.
Publisher:
한국의류학회
Language:
Korean
Identifier:
ISSN: 1225-1151
EISSN: 2234-0793
DOI: 10.5850/JKSCT.2017.41.4.633
Source:
Freely Accessible Arts & Humanities Journals
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