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Volume 1, Issue 2 (Special Issue 1.1 2017)
KCR 2017, 1(2): 59-77 |
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Afzalipour N. Methods of parchment conservation and restoration. KCR 2017; 1 (2) :59-77
URL: http://journal.richt.ir/kcr/article-1-255-en.html
URL: http://journal.richt.ir/kcr/article-1-255-en.html
Research Expert, Research Institute of Cultural Heritage & Tourism (RICHT), Research Center for Conservation of Cultural Relics (RCCCR), Tehran, Iran.
Abstract: (929 Views)
Parchment, typically derived from the skin of goats, sheep, or deer, is a common material for handwritten treasures and various artistic artifacts. It is composed of collagen, some keratin, elastin, and very small amounts of albumin and globulin. Generally, leather is not a single material but rather a group of related materials with many common characteristics. Products made from skin, such as rawhide (untanned), parchment, fur, leather, and others, share many of these properties. Given the sensitivity of these objects, it is essential to conduct tolerance and solubility tests on the parchment, adhesives used in the binding and old repairs, ink, and pigments with respect to solvents used for cleaning, stain removal, and removal of old repairs and additions before commencing parchment conservation and restoration. This is because all materials used may have a specific impact on its structure. In the present study, the structural studies of skin and the manufacturing method of parchment are investigated. Damages and damaging agents have been studied, and softeners, adhesives, and consolidants used have been reviewed based on available resources. An attempt has been made to compile methods of parchment restoration and reconstruction based on the latest available techniques in this field. It is hoped that the initiation of research such as this article will pave the way for broader and more comprehensive research in this direction.
Type of Study: Research, Original, Regular |
Subject:
Application of modern sciences, technologies, equipment, materials and methods
Received: 2017/06/3 | Accepted: 2017/07/1 | Published: 2017/09/1
Received: 2017/06/3 | Accepted: 2017/07/1 | Published: 2017/09/1
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