Author:
Arai, H.; Matsui, N.; Matsumura, N.; Murakita, H.
Editor:
Mills, John S.; Smith, Perry; Yamasaki, Kazuo
Title Article/Chapter:
"Biochemical investigations on the formation mechanisms of foxing"
Title of Source:
The conservation of Far Eastern art: preprints of the contributions to the Kyoto Congress, 19-23 September 1988
Publisher/Distributor:
The International Institute for Conservation of Historic and Artistic Works
Publisher/Distributor City:
London
AATA Number:
26-432
Date of Publication:
1988
Page Numbers:
11-12
Collation:
4 refs.
Language Text:
English
Language Summaries:
English;Japanese
Subject Keywords English:
Paper Foxing Fungus;Foxing Formation Mechanism;Foxing Biochemistry AATA
Abstract:
The components found in foxed areas and the formation of foxing by these components are reported. The authors have been studying foxing in order to clarify the formation mechanisms of foxing. Analysis of extracts of foxed areas showed that L-malic acid, cello-oligosaccharides, alpha-aminobutyric acid, aminoethanol, aspartic acid, glutamic acid, and ornithine were the characteristic features of foxed areas. Moreover, the authors experimented to see by what kinds of components, in what combinations and in what kinds of environments browning reactions appear. As a result, glucose and amino acids, especially gamma-aminobutyric acid, beta-alanine, aminoethanol, glycine, ornithine and serine, were found to react on paper causing browning, and foxing was formed. These results may suggest that foxing is caused by the Maillard reaction. -- AATA
Originating Institution:
AATA
Location of Document:
MCI
MCI Accession Number:
21938
Record Type:
Abstract
Literature Type:
Monograph
Bibliographic Level:
Analytic
Old BCIN Number:
146796
BCIN Number:
93369
|
|
Close Document
Print This Document!