2014
DOI: 10.1179/2047058413y.0000000100
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Material properties of historic parchment: A reference collection survey

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Cited by 21 publications
(11 citation statements)
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“…The presence of a lipid component would also explain the strong C-H absorptions observed at 2,920 cm −1 and 2,850 cm −1 , moreover as these absorptions appear strongly correlated with the absorptions of the zinc carboxylates (Vetter, Latini, and Schreiner 2019). A small fraction lipid, typically between 0.2 and 3.0% (Možir et al, 2014), could also be due to amino acid residues of the polypeptide chains found in leather, but these are typically characterized by weak C-H stretching modes (Manfredi et al, 2015). The hypothesis of using a lipid material on the parchment surface seems to be sustained by the small carbonyl band observed in some of the registered spectra between 1734 and 1740 cm −1 (Vichi, Eliazyan, and Kazarian 2018).…”
Section: Fourier Transform Infrared Analysismentioning
confidence: 90%
“…The presence of a lipid component would also explain the strong C-H absorptions observed at 2,920 cm −1 and 2,850 cm −1 , moreover as these absorptions appear strongly correlated with the absorptions of the zinc carboxylates (Vetter, Latini, and Schreiner 2019). A small fraction lipid, typically between 0.2 and 3.0% (Možir et al, 2014), could also be due to amino acid residues of the polypeptide chains found in leather, but these are typically characterized by weak C-H stretching modes (Manfredi et al, 2015). The hypothesis of using a lipid material on the parchment surface seems to be sustained by the small carbonyl band observed in some of the registered spectra between 1734 and 1740 cm −1 (Vichi, Eliazyan, and Kazarian 2018).…”
Section: Fourier Transform Infrared Analysismentioning
confidence: 90%
“…Manfredi et al [43] stated that water is the only binding agent, which forms intermolecular bonds that join the fibres by means of hydrogen-bond bridges. Možir et al [3] informed that long-term degradation of parchment is a reflection of breakdown of the collagen structure, caused by water and other factors. Hansen et al [44] explained that water affects collagen in several different ways.…”
Section: Stain Caused By Water (Wetness Stain)mentioning
confidence: 99%
“…Their molecular subunits are polypeptide chains with various amino acid side chains Rx:(-NH-CHRx-CO-)n [2]. Type I collagen is a fibrous protein with a well-known basic unit consisting of three highly abundant amino acids, which are glycine, proline, and hydroxyproline [3]. The major constituent of parchment is the hydroxyproline amino acid polypeptide protein.…”
Section: Introductionmentioning
confidence: 99%
“…To explore correlations between more than two variables, multivariate analysis can be conducted, such as PCA and multiple regression. An example of this approach is given by Možir et al [69]. In their study on parchment degradation, the data collected from a reference collection of historic parchment (100 samples) was analysed statistically using principal component analysis to find correlations between the shrinkage temperature, indicator of parchment degradation (outcome variable), and a number of exposure variables (such as pH, lipid content or age of the documents).…”
Section: Observational Studiesmentioning
confidence: 99%