Leather/parchments Sample Clauses

Leather/parchments. The Royal Danish Academy of Fine Arts, School of Architecture, Design and Conservation together with the Thermal Methods and Conservation Science Centre at Birkbeck, University of London, assessed the damaging effects of acetic and formic acids on parchment and vegetable tanned leather. The following materials were chosen: two new vegetable tanned leathers (sumac and mimosa), one historical vegetable tanned leather, one modern parchment (p) and one historical parchment (hp). The samples were exposed to acetic acid (c ≤ 400 mg/m3) and formic acid (3.3 vol. % - 56.9 mg/m3), a mixture of the two, and then a blank with no acids for up to 16 weeks at 75% relative humidity (RH). Exposure to acetic acid led to significant change from 0.3 to 0.9 pH units after one week of exposure for all three leathers and it stayed at the same level during the full ageing period. The same was the case for mimosa exposed to the mixed gases. However, with respect to the 3% HCOOH exposed samples, there seemed to be a tendency for increasing pH by exposure in case of historic and sumac and the opposite for mimosa. As expected, exposure to humidity alone did not lead to any significant changes in pH of any of the leathers. Colour changes were observed on all leather samples including those exposed to moisture only. In particular, the data showed a significant change in colour for mimosa leather exposed to mixed acids compared to both the reference samples and the moisture treated mimosa samples. Scatterplot Matrice (SPLOM) Cluster analysis of colour data measured on the grain side of the mimosa leather. The leather becomes darker, more red and yellow. (Obs! the colours of the clusters’ does not refer to the colour change of the leather). Cluster 1: acid and moisture references (red) Cluster 2: acid 8 and 16 weeks (yellow) Cluster 3: acid 0, 1, 2, 4 weeks and moisture 16 weeks (green) Cluster 4: reference samples and moisture 1,2, 4 and 8 weeks (blue) L, A and B in the SPLOM refers to L*, a* and b* in the CIE L*a*b* system
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