iron-gall-ink

Turkey
17th Century
Source: Mert, E. (2008). A COMPARATIVE STUDY ON CHEMICAL CHARACTERIZATION OF DIFFERENT INK INGREDIENTS USED IN ANCIENT ORNAMENTED MANUSCRIPTS. M.Sc. Thesis. Middle East Technical University.
Recipe Details

Ingredients

green vitriol, galls, iron (II) sulphate, gum Arabic, saffron

Preparation Steps

In this study, inks were prepared according to historical recipes to investigate their influence on model paper degradation. One type is composed of green vitriol (iron (II) sulphate) and galls (p. 2). Some recipes also contain both iron (II) sulphate and soot together (p. 3). The experimental study examined sixteen ink solutions with varying ratios of iron to gallic acid, copper to iron, and the addition of saffron (p. iv).

Original Recipe Text

In this study, inks were prepared according to historical recipes to investigate their influence on model paper degradation. One type is composed of green vitriol (iron (II) sulphate) and galls (p. 2). Some recipes also contain both iron (II) sulphate and soot together (p. 3). The experimental study examined sixteen ink solutions with varying ratios of iron to gallic acid, copper to iron, and the addition of saffron (p. iv).

Evidence

"Totally, sixteen ink solutions were prepared and applied on Whatman No. 41 filter papers. The mostly examined ink is the iron-gall-ink which is known as very corrosive."

Remarks

Iron-gall ink is characterized as corrosive to cellulose substrates. The research specifically aims to understand the degradation mechanism by manipulating the ratios of its primary ingredients, such as the iron to gallic acid ratio and the copper to iron ratio (p. iv). The presence of saffron was also studied for its influence on ink corrosion (p. iv).

Scientific Analysis
Chemical CompositionFeSO4
Analytical Techniques
Color spectrophotometry
FTIR
pH Measurements
UV-Vis
Certainty Level
Confirmed
Instrumentally Verified
Verified
Metadata
Material Type
ink
BinderAcacia gum
Paper TypeWhatman No. 41 filter papers
ColorBlack
RegionTurkey
Approx. Year1650
Source Information
AuthorMert, E.
Collectionprepared according to historical recipes
Language
N/A
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