Development of a manufacturing method for high permanence kozo paper

为了获得更高的持久性和更耐用的usumino-gami （kozo纸），造纸商、保护人员和材料科学家进行了一项联合研究。在正常的烹调条件下生产的纸张质量最为均衡。在形成指标方面，实验表明，由经验丰富、技术熟练的人（已故的古田先生）制作的纸张是优秀的，而由没有经验的人制作的纸张是劣等的。较短的纤维有助于良好的形成。当实验后期没有添加新的纤维时，随着纸张的继续制作，形成得到了改善。对于染色和背衬，古田的纸张是最容易处理的。别人做的纸用灰媒染剂溶液处理后会变成糊状。

To achieve higher permanence and more durable usumino-gami (kozo paper), a joint research was carried out by a paper maker, conservators and material scientists.Normal cooking condition produced paper of the most well-balanced quality.Concerning formation index, experiment showed that paper sheet made by an experienced and skillful person (the late Mr. Furuta) was excellent, while that made by an unexperienced person was inferior. Shorter fibre strongly contributes to good formation. When new fibre was not added later in the experiment, formation improved as sheets of paper continued to be made. For dying and back lining, Furuta's paper was easiest to handle. Paper made by others became mushy when treated with ash mordant solution.