An Essential Role of Gelatin in the Formation Process of Curling in Long Historical Photos
Curling disease in long historical photos significantly affects the presentation of cultural heritage information. However, people lack attention to the formation process and microstructural changes of photo curling. In this article, a long historical photo (1912–1949 AD) collected by the Second His...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | article |
| Language: | EN |
| Published: |
MDPI AG
2021
|
| Subjects: | |
| Online Access: | https://doaj.org/article/ff61c7f3bf9b4b749a314f95a44ef052 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Curling disease in long historical photos significantly affects the presentation of cultural heritage information. However, people lack attention to the formation process and microstructural changes of photo curling. In this article, a long historical photo (1912–1949 AD) collected by the Second Historical Archives of China was taken as the research object, and the formation process and cause of the curling were further explored. Firstly, Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), scanning electron microscope (SEM), X-ray energy disperse spectrometer (EDS), and other instruments were used to analyze the material composition of the long historical photo. It was found that the photographic paper was made of gelatin, barium sulfate, and plant fiber layers. Then, the effects of hygrothermal environments on curling and contraction in the gelatin layer and simulated photographic paper were explored. Meanwhile, the formation process and main influence factors of the curling were preliminarily revealed. The morphological analysis by SEM was carried out to identify the inner correlation between the microstructure and curling of photos. Finally, the possible formation cause of photo curling was analyzed. This study provides a scientific basis and experimental data for the preservation and restoration of long historical photos based on gelatin. |
|---|