頁籤選單縮合
題名 | 裱褙用漿糊性質之分析=Analysis of Starch Pastes Used in the Mounting of Paper Culture Artifacts |
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作者 | 張豐吉; 徐健國; Chang, Feng-jyi; Shyu, Jiann-gwo; |
期刊 | 林業研究季刊 |
出版日期 | 20000900 |
卷期 | 22:3 2000.09[民89.09] |
頁次 | 頁37-46 |
分類號 | 463.36 |
語文 | chi |
關鍵詞 | 裱褙; 澱粉糊; 紙張保存; 糊化溫度; Mounting; Starch paste; Paper permanence; Pasting temperature; |
中文摘要 | 漿糊是書畫裱褙不可或缺之材料,而漿糊的性質受到澱粉種類及煮糊條件影響。本試驗探討各種澱粉之糊化溫度及分析不同漿糊對紙張保存之影響。由實驗結果得知,各種澱粉之糊化溫度以小麥澱粉較高,約為85-90°C,玉米澱粉為75-80°C,樹薯澱粉為65-70°C,而馬鈴薯澱粉較低,僅為60°C。漿糊的黏度隨煮糊溫度之上升而提高,但溫度超過糊化溫度對,黏度反而下降。糊中添加過量明礬不但使紙張pH值變低,且耐摺強度亦隨劣化時間增加而急速下降。乳香及花椒的添加則會使紙張白度下降。市售漿糊常添加過舉明礬及石碳酸,不利紙張之保存。 |
英文摘要 | Starch pastes are the most important material in mounting scrolls. The types of starch and heating temperature could affect the properties of starch pastes. It is the aim of this study to investigate the effects of heating temperature of various starches ad deterioration of starch paste coated paper aged in 85°C, R.H.>95%. On the preservation of paper the results were that the gelatinizing temperatures depended on the types of starch; that is ca. 85-90°C for wheat starch, 75-80°C for corn starch, 65-70°C for tapioca starch and 60°C for potato starch. The viscosity of paste increased with an increase in heating temperature. If temperature is too high, the viscosity will decrease. Paste with too much alum not only decreased the pH value but also deteriorated the folding endurance of starch paste coated paper. Addition of oregano (Fructus Zanthoxily) and mastic reduces the brightness of paper. Alum and phenol-added pastes are unfavorable to paper permanence. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。