Fe3+-polyphenol dark complexes

Ingredients

Romper Crush galls, Water, Acije (FeSO4), Gum arabic

Preparation Steps

Original Recipe Text

The Montpellier recipe (Table 1, p. 3) utilizes Romper Crush galls in water (34.96 mL per 1 g galls). The iron source is 'Acije' (FeSO4). The ingredients mass ratio (Galls:FeSO4:Gum) is 1:0.6:0.6. The preparation consists of a 3-day extraction period at room temperature followed by boiling until the volume is reduced fourfold. The resulting mixture is filtered before use (p. 3).

Evidence

"Montpellier | Romper Crush | Water | Acije | 1:0.6:0.6 | 3 days, Boil, reduce 4x | Yes"

Remarks

Inks prepared following the Montpellier recipe present higher concentrations of digallic acid (p. 4). The study found that increasing the extraction time (e.g., from 3 to 8 days) significantly increased the concentration of gallic acid and other detected compounds (p. 6). The pH of the final ink with gum arabic was measured at 1.82 (p. 8).