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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]