Rice starch ink
Persia
16th Century
Source: Zekrgoo, S. (2014). Traditional Black Persian Inks. Restaurator, Vol. 35, Issue 2, pp. 153-158.
Recipe Details
Ingredients
carbon, rice starch
Preparation Steps
A carbon-based ink modified with rice starch. The addition of starch forced the ink to penetrate further into the substrate compared to pure carbon or carbo-tannate-alum inks (p. 154).
Original Recipe Text
A carbon-based ink modified with rice starch. The addition of starch forced the ink to penetrate further into the substrate compared to pure carbon or carbo-tannate-alum inks (p. 154).
Evidence
"It produces a black colour under both visible light and FCIR. It is a very fluid ink with no feathering."
Remarks
It has a penetration rate of 9% (p. 154). It is harder to remove than pure carbon ink. It gives a faint brownish halo when immersed in water but remains almost as stable as peacock ink (p. 154).
Scientific Analysis
Chemical CompositionC
Analytical Techniques
FCIR
Cross section microscopy
visible light
Abrasion endurance
Certainty Level
Confirmed
Instrumentally Verified
Verified
Metadata
Material Type
ink
BinderRice starch
ColorBlack
RegionPersia
Approx. Year1550
Source Information
AuthorZekrgoo, S.
Collectionreconstructed based on medieval treatises
Language
N/A
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