무즙을 첨가한 소맥전분풀과 고풀(古糊)의 물성 비교 연구

Abstract

Wheat starch paste has been one of the materials that can be easily obtained around us and has been suitable for flexibility, strength, and ease of work as adhesive for mounting. When pasting scrolls and roll of paper that require flexibility, aged wheat starch paste with weak adhesion and low viscosity was used. Aged wheat starch paste is a paste made by boiling wheat starch for more than 10 years, so it has a long production period and is difficult to supply and demand, and it has to be specially managed in a stable environment, so it is treated with great care at the site. Especially, research on the production of adhesives has been insufficient despite different physical properties such as viscosity, adhesion, and color and difficulty stand- ardizing or standardizing traditional materials due to different manufacturing methods and environments. Therefore, based on the records of ancient data using radish juice, this study sought to explore the possibility of adhesives with similar flexibility to aged wheat starch paste, and to study the patterns of physical changes through deterioration experiments and provide basic data that can be used for tributary conservation. As a result of comparing UV deterioration of specimens distributed with aged wheat starch and wheat starch paste with radish juice, specimens color became darker as time goes by. Also, specimens color became darker increased as the percentage of juice was added after degradation. In addition, the adhesion strength of all specimens decreased. And the strength tended to decrease as the rate of juice addition increased as time goes by. In all specimens, pH values before and after degradation were found to be neutral. As a result of viscosity measurement, the viscosity values of aged wheat starch paste and radish juice were added three times were similar.