On oxidative degradation of parchment and its non-destructive characterisation and dating |
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| Authors: | Alenka Možir Matija Strlič Tanja Trafela Irena Kralj Cigić Jana Kolar Viorica Deselnicu Gerrit de Bruin |
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| Affiliation: | (1) Faculty of Chemistry and Chemical Technology, University of Ljubljana, Aškerčeva 5, 1000 Ljubljana, Slovenia;(2) School of Optometry and Vision Sciences, Cardiff University, Maindy Road, Cardiff, CF24 4LU, UK;(3) Federal Institute for Materials Research and Testing, 12200 Berlin, Germany;(4) Centre for Sustainable Heritage, The Bartlett School of Graduate Studies, University College of London, 14 Upper Woburn Place, London, WC1H 0NN, UK; |
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| Abstract: | Historic parchment is an extremely complex material, not only due to the various methods of production used and various past environmental histories of objects, but also due to its inhomogeneous structure. Many traditional methods of characterisation are empirical, but useful since they have gained recognition by the end-users. In this paper, we investigated the shrinkage temperature of collagen and the influence of lipids contained in parchment on the measurements. While the content of lipids does not seem to significantly affect shrinkage temperature measurements themselves, it strongly affects the decrease of shrinkage temperature of collagen during degradation, and thus its thermomechanical properties. This confirms the high importance of lipid peroxidation during degradation of parchment. |
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