Carbon
Malay
19th Century
Source: Razak, R., Barkeshli, M., & Othman, R. (2017). Traditional Malay Black Ink: An analysis of its recipes and characteristics. Advanced Science Letters, 23(7), 6189-6193.
Recipe Details
Ingredients
soot, binding agent
Preparation Steps
Likely follows general Malay recipes using soot or charcoal. Binding agents were often fruit peels (mangosteen or rambutan rinds) boiled to a paste, dried, and ground (p. 6190). Method 3 (Boiling) in Table 1.1 includes charcoal, ground cashew gum, ground glutinous rice, and pure water boiled together and strained through coarse linen (p. 6191).
Original Recipe Text
Likely follows general Malay recipes using soot or charcoal. Binding agents were often fruit peels (mangosteen or rambutan rinds) boiled to a paste, dried, and ground (p. 6190). Method 3 (Boiling) in Table 1.1 includes charcoal, ground cashew gum, ground glutinous rice, and pure water boiled together and strained through coarse linen (p. 6191).
Evidence
"Thick and flaking ink. Under closer examination, revealed the brown stain underneath the flaking ink."
Remarks
Analysis revealed brown staining on the paper beneath areas where the ink had flaked off, indicating chemical interaction with the substrate or degradation of the binding medium (p. 6193).
Scientific Analysis
Analytical Techniques
Digital optical microscopy
Certainty Level
Probable
Instrumentally Verified
Not Verified
Metadata
Material Type
ink
ColorBlack
RegionMalay
Approx. Year1850
Source Information
AuthorRazak, R., Barkeshli, M., & Othman, R.
CollectionLetter from Encik Pandak Syahbandar of Lingga to T.S Raffles (Mss Eur D742/1/28)
Language
N/A
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