Table 3 Shrinkage temperatures and intervals of collagen fibres from new vegetable tanned leathers and new parchment measured by MHT method with the aid of imageMHT software for image capture and processing

From: Micro differential scanning calorimetry and micro hot table method for quantifying deterioration of historical leather

Collagenous material

Tf/°C

Ts/°C

Tl/°C

∆C/°C

∆Ta/°C

Calf leather

 Chestnut tannina

64.1 (2.1)

67.2 (1.4)

80.0 (1.6)

4.7 (0.3)

15.9 (1.6)

 Mimosa tannina

73.6 (2.3)

77.0 (1.5)

86.6 (1.8)

4.2 (0.4)

13.0 (1.9)

Sheep leather

 Chestnut leathera

66.9 (2.3)

71.4 (1.8)

82.0 (2.1)

4.2 (0.2)

15.1 (2.1)

 Mimosa leathera

69.3 (2.4)

74.7 (1.2)

83.2 (2.4)

3.8 (0.5)

13.9 (2.4)

Goat leather

 Chestnut leather

68.2 (1.5)

74.1 (1.3)

81.9 (2.2)

3.8 (0.4)

13.7 (1.6)

 Mimosa leather

75.9 (1.6)

80.7 (1.0)

86.7 (2.1)

3.3 (0.5)

10.8 (1.6)

 Mimosa leatherb

73.2

76.4

81.1

4

7.8

 Sumac leatherb

75.5

79.2

84.4

4.8

9.9

Parchment

 Calf

56.1 (1.9)

60.7 (1.8)

67.6 (2.1)

3.6 (0.5)

11.5 (1.9)

 Sheep

54.0 (2.6)

59.7 (1.3)

65.3 (2.2)

2.6 (0.5)

11.2 (2.1)

 Goat

53.5 (2.2)

58.0 (1.5)

65.4 (1.3)

2.4 (0.4)

11.9 (1.3)

  1. Literature data for new vegetable leathers are also reported
  2. Uncertainty is the standard deviation. For each tannin type, three leathers obtained from different hides were analysed. For each leather, three measurements with fresh samples were performed
  3. aRef. [19]; bRef. [11]
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