The cleaning of a work of art often involves removing not only dirt and grime but also unwanted layers of varnish, gilding, and paint from the work's surface. The challenge for conservators lies in finding a cleaning agent that will act on one layer without affecting the layer being preserved and without leaving any harmful residues on the cleaned work. This book, which examines gel cleaning in the treatment of paintings and painted works of art, presents the methodologies, data, and results of a collaborative project of the Getty Conservation Institute and Winterthur Museum. Among the issues covered are the theory and application of gel cleaning systems, the detection of residues left on the surfaces of objects cleaned with these systems, research into solvent-gel and solvent residues, stability of surfactants during natural and artificial aging, and recommendations for formulating gels for specific cleaning tasks.

Solvent Gels for the Cleaning of Works of Art: The Residue Question (Research in Conservation)

Arts & Photography

Wolbers, Richard

Miller,David

Carlson, Janice

Stulik, Dusan

Khanjian, Herant

Khandekar, Narayan

Petersen, Christian

Collections, Catalogs & Exhibitions

Getty Conservation Institute

Verzeichniss Einer Auserlesenen: Sammlung Von Conchylien, Versteinerungen Und Artificialien (1768) (German Edition)

Literature & Fiction

Literary

Kessinger Publishing, LLC

Bread and the British Economy, 1770–1870

In this ambitious book Christian Petersen has taken a central topic in economic and social history and given it a new sweep and coherence. As the Lord's Prayer suggests, securing an adequate supply of bread was a matter of over-riding concern to everyone until very recently. Bread was always by far the largest single item in the budgets of the poor, but bread could be made from many grains - wheat, rye, barley etc. Christian Petersen describes how in the later eighteenth century the process of replacing other cereals by wheat in bread making was completed throughout Britain. He provides a continuous series of estimates of bread consumption per caput, of bread prices (and, consequently, used in conjunction with population data, of total national expenditure on bread), and of wheat output and net imports. The implications of the changes in techniques of milling and baking that occurred are analysed, and the organisation of the baking and retailing of bread is described. Bread was so central to the economy of individual households and to the national economy as a whole that this book represents a major contribution to the history of the British economy and of British society in the period 1770-1870.

Business & Money

Industries

Routledge

Geschichte Der Hamburgischen Stadtbibliothek (German Edition)

History

Europe

Nabu Press

Der Hausgottesdienst Der Alten Griechen (German Edition)

Religion & Spirituality

Philosophiae Chrysippeae Fundamenta in Notionum Dispositione Posita (Latin Edition)

Hippocratis Nomine, Quae Circumferentur Scripta Ad Temporis Rationes (Latin Edition)

Medical Books

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Books by Petersen, Christian