Author:
Arai, Hideo; Matsumura, Noritaka; Murakita, Hiroyuki
Title Article/Chapter:
"Shishitu-bunkazai no hozon ni kansuru biseibutsugakuteki kenkyuu, Dai 9 hou: Jin'iteki foxing no yuuki"
Title Translated English:
"Microbiological studies on the conservation of paper and related cultural properties, part 9: induction of artificial foxing"
Title of Source:
Hozon kagaku
Title Source Translated:
Science for conservation
AATA Number:
28-1872
Volume Number:
29
Date of Publication:
1990
Page Numbers:
25-34
Collation:
4 figs.
Language Text:
Japanese
Language Summaries:
English
References:
9 refs.
CODEN:
HKAGDY
Subject Keywords English:
foxing;paper;amino acid;lactic acid;hemp;gamma-aminobutyric acid; L-malic acid;fumaric acid;fungus;ultraviolet light;beta-alanine;glycine; serine; browning
Subject Label:
Paper; books; and library and archival materials
Abstract:
The authors reported previously, (see AATA 27-390) that cello-oligosaccharides, glucose, and 13 to 16 amino acids were deposited on foxed areas. Among them, gamma-aminobutyric acid, ornithine, aspartic acid, glutamic acid, and others were detected as main amino acids in the extracts from foxed areas. Especially, gamma-aminobutyric acid was characteristically largest in amount compared with other amino acids. Here, the authors report on an experiment on the induction of artificial foxing by various combinations of glucose, L-malic acid, fumaric acid, gluconic acid, lactic acid, gamma-aminobutyric acid, ornithine, aspartic acid, glutamic acid, beta-alanine, glycine, and serine. As a result, the browning reaction was induced when these compounds were applied solely or mixed on sterilized hemp paper; one microliter of 1% glucose solution and one microliter each of 5% gamma-aminobutyric acid, ornithine, beta-alanine, glycine, and serine solutions were inoculated as combination spots and incubated with moisture equal to 75% in relative humidity (hereafter Aw 0.75) at 35°C for 40 to 50 days. The browning reaction could be found on the combination spots between glucose and organic acids such as L-malic acid, gluconic acid, and lactic acid. Application of only one of the compounds or combinations of glucose and aspartic acid or glutamic acid did not result in brown color. Therefore, it was concluded that foxing was induced by the reaction among the main components found in foxed areas, that is glucose, L-malic acid, gamma-aminobutyric acid, and ornithine. The browning reaction of these components was also induced in an environment of Aw 0.84 at 25°C, but could not be found clearly in Aw 0.94. Foxing caused by fungi fluoresces under the irradiation of ultraviolet light; UV light (364 nm) was an effective method for the detection of artificial foxing in this experiment. The authors consider that these results support the theory that foxing is mainly caused by fungi belonging to the absolute tonophilic fungi (xerophilic fungi). The authors propose a formation mechanism of foxing based on their experiments.
Originating Institution:
AATA
Location of Document:
MCI
MCI Accession Number:
MCIMSC
Record Type:
Abstract
Literature Type:
Serial
Bibliographic Level:
Analytic
Old BCIN Number:
166740
BCIN Number:
109735
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