historical Hanji paper
Korea
15th Century
Source: Jeong, M.-J., Kang, K.-Y., Bacher, M., Kim, H.-J., Jo, B.-M., & Potthast, A. (2014). Deterioration of ancient cellulose paper, Hanji: evaluation of paper permanence. Cellulose, 21(6), 4621-4632.
Recipe Details
Ingredients
bast fibers of paper mulberry (Broussonetia kazinoki)
Evidence
"If these fresh Hanji are compared to the well preserved naturally aged materials, there is only a small difference in the MWD, and hence the DP between Hanji papers after 500 years of natural aging and fresh Hanji papers prepared according to historic recipes is observed."
Remarks
Analysis of naturally aged Hanji dating from 1473 to 1665 AD showed that the number of reducing end groups corresponded directly to the number of cellulose chains, with no significant additional oxidation observed over 500 years of natural aging (p. 4628). The average degree of polymerization (DP) for historical Hanji was found to be approximately 9,216 (p. 4628).
Scientific Analysis
Analytical Techniques
fluorescence labeling of oxidized groups
SEC
Certainty Level
Confirmed
Instrumentally Verified
Verified
Metadata
Material Type
paper
Paper Typehistorical Hanji paper
RegionKorea
Approx. Year1450
Source Information
AuthorJeong, M.-J., Kang, K.-Y., Bacher, M., Kim, H.-J., Jo, B.-M., & Potthast, A.
CollectionAnnals of the Joseon Dynasty dating back to 1665 AD
Language
N/A
AI Suggestions
Find similar recipes based on ingredients and preparation methods.