| Popis: |
This study was undertaken to determine the possible harmful effects of gamma radiation on the materials commonly used as binders in artwork paint layers. Six types of binders were taken for investigation divided into two groups according to their chemical structure ; (i) polysaccharide binder, that is, Arabic gum and (ii) protein binders which include egg white, egg yolk, whole egg, casein and animal glue. The binders were exposed to radiation doses of 2, 7, 10, 25 and 100 kGy. Two different dose rates were used, a larger dose rate Ḋmax = 7, 695 Gy/s, and a lower dose rate Ḋmin = 69.98 Gy/s. After irradiation, colour changes of the binders were measured by UV-VIS spectrophotometer. Possible changes in the molecular structure were measured with the ATR FTIR spectrometer. Subsequently, all six binders were mixed with lead white pigment, and prepared samples were subjected to the same irradiation treatment as the binders themselves to investigate the influence of the most common pigment used in historic canvas paintings. Some noticeable changes in colour and structure were observed, but only at dose rates significantly greater than doses applied for radiation treatment of cultural heritage. References: 1. Adrović Feriz, Gamma Radiation, InTech, London, 2012, IX. 2. AL-Assaf Saphwan, Coqueret Xavier, Khairul Zaman Haji Mohd Dahlan, Ulanskirmurat sen Piotr, The Radiation Chemistry of Polysaccharides, International Atomic Energy Agency, Vienna, 2016, 79. 3. AL-Bachir Mahfouz, Zeinou Ruba, Effect of gamma irradiation on some characteristics of shell eggs and mayonnaise prepared from irradiated eggs, Journal of Food Safety, Vol. 26., No. 4., 2006, 348. – 360. 4. Alijani Samira, Balaghi Sima, Mohammadifar M. Amin, Effect of gamma irradiation on rheological properties od polysaccharides exuded by A. fluccosus and A. gossypinus, International Journal of Biological Macromolecules, Vol. 49., No. 1., 2001, 471. – 479. 5. Anglemie A. F., Montgomery M. W., Amino Acids, Peptides, and Proteins, Food Science, Vol. 4., 1976, 205.-284. 6. Arihara K., Ishikawa, Itoh M., I.-S., Tamaki S., Egg Yolk Protein and Egg Yolk Phosvitin Inhibit Calcium, Magnesium, and Iron Absorptions in Rats, Journal of Food Science, 72, 6, 2007, 412. – 419. 7. Atgie Marina, Composition and structure of gum Arabic in solution and at oil- water interfaces, Université de Toulouse, Institut National Polytechnique de Toulouse (INP Toulouse), Toulouse, 2018. 8. Bhat Younus Mohd, Dar Ali Taanver, Singh Rajendrajumar Laishram, Casein Proteins: Structural and Functional Aspects, in: Gigli Isabel (ed.), Milk Proteins - From Structure to Biological Properties and Health Aspects, INTECH, London, 2016, 3.-18. 9. Bretscher L.E., Holmagren S. K., Taylor K.M., Code for collagen’s stability deciphered, Nature, Vol. 6677, No. 392, 1998, 665.-667. |
