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습식 인공열화 시 밀랍본 복제품의 제책 부위별 열화특성
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  • 습식 인공열화 시 밀랍본 복제품의 제책 부위별 열화특성
저자명
최경화,조정혜,강영석,양은정,정혜영,Choi. Kyoung-Hwa,Cho. Jung Hye,Kang. Yeong Seok,Yang. Eun Jung,Jeong. Hye Young
간행물명
펄프 종이기술
권/호정보
2012년|44권 5호|pp.72-79 (8 pages)
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한국펄프종이공학회
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이 논문은 한국과학기술정보연구원과 논문 연계를 통해 무료로 제공되는 원문입니다.
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기타언어초록

In this study, to understand the aging factor and mechanism in different partitions of the beeswax-treated volumes, the duplicated beeswax-treated volume was artificially aged at $80^{circ}C$ of temperature and 65% of relative humidity and then a physical and optical properties of an aged volumes was analyzed. Also, the degraded components of the beeswax samples isolated from different partitions of aged volumes was measured using a gas chromatography/mass spectroscopy (GC/MS). In results, the surface of beeswax-treated volume which is primarily affected by a main aging factors such as light, oxygen, moisture was more deteriorated than the inside of that volume. However, unlike inside of the book volume which was made from paper, the inside of beeswax-treated volume wax was also considerably deteriorated. The inside of the beeswax-treated volume is largely unaffected by the oxygen and humidity during aging due to the water repellency and the air permeation resistance of beeswax. Therefore, it is confirmed that aging factors and mechanisms in the inside of the volume are different from thats of the outside of the volume. This fact was also verified by the results of GC/MS analysis of an beeswax samples which was sampled from different partitions of aged volumes. As result as GC/MS analysis of the beeswax extracted from the outside of the aged volume, the low molecular compounds with a carbon length of $C_9-C_{20}$ (fatty acid, etc) were increased and the compounds with a carbon length of above $C_{34}$ (ester, etc) were also increased. But the compounds with a chain length of $C_{21}-C_{36}$ (hydrocarbon, alcohol, etc) were decreased. In case of the aged beeswax of inside, the low molecular compounds with a carbon length of $C_9-C_{20}$ (fatty acid, etc) and the compounds with a chain length of $C_{21}-C_{36}$ (hydrocarbon, alcohol, etc) were increased. While, the compounds with a carbon length of above $C_{34}$ (ester, etc) were decreased.