27207
Accession Number
24460
Author
Aoshima, Ikuko; Mitsuyama, Saburo; Utada, Shinsuke
Author Affiliation
Japan Women's University. Faculity of Home Economics. Department of Food and Nutrition;Takasawa Institution. Sokei Academy of Fine Arts. Institute of Painting Technology;Takasawa Institution. Sokei Academy of Fine Arts. Institute of Painting Technology
Title Of Article Chaper
On the Preservative of Egg Tempera. (Part 2) The Absorption and Desorption for Preparation of the Egg Tempera
Title Of Journal Book
Bokin Bobai: Journal of Antibacterial and Antifungal Agents
Volume
7
Issue
5
Pages
44202
Collation
6 p. : ill.
Reference Bibliography
Includes bibliographical references
ISSN
0385-5201
Language Of Text
Japanese
Language Of Summary
English
Literature Type
Serial
Literature Level
Analytic
Abstract
In a course of the study on the preparation of an Egg Tempera, this report presents the results of the absorption and desorption on the preparation. Preparation were prepared by painting the calcium salts had mixed the melting glue in warm water, on the support. When this preparation were dried up, there were 1 mm in thickness and about 2 grams one test piece. At 100 percent RH, 86. 4 percent RH and 64.4 percent RH, the preparation in each humidity showed a good deal of absorption the first three days. And the preparation had absorbed in full were much of desorbed, first three days at 86.4 percent RH and 64.4 percent RH. The pigments had kneaded the vehicles and painting on the preparations showed the different absorptions. If we are careless the Egg Tempera is attacked by the microorganisms for the preparation absorbed.
Keywords
preservation;egg;tempera;absorption;desorption;egg tempera; preparation
pub_id
27207