papyrus
Italy
1th Century
Source: Damiani, Vincenzo. "Ink in Herculaneum: A Survey of Recent Perspectives." (2021).
Recipe Details
Ingredients
papyrus fibers, milk, casein, egg white, gum arabic, starch
Evidence
"The treatment of papyrus fibers with binding substances containing milk, casein, egg white, gum arabic and starch prevented dispersal of the ink on the surface during the writing process."
Remarks
The papyri were closed and heavily warped by pyroclastic material at temperatures of 300–350 °C during the 79 AD eruption of Vesuvius (p. 61). Excessively porous fibers could lead to the absorption of too much ink, causing stains (p. 60).
Scientific Analysis
Certainty Level
Confirmed
Instrumentally Verified
Not Verified
Metadata
Material Type
paper
Paper TypePapyrus
RegionItaly
Approx. Year50
Source Information
AuthorDamiani, Vincenzo. "Ink in Herculaneum: A Survey of Recent Perspectives."
CollectionVilla dei Papiri, Herculaneum
Language
N/A
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