Many techniques for preserving cultural heritage rely on mineralization, the process whereby an organic entity acquires stone-like consistency, thus being protected from the risk of degradation due to moisture, sunlight, or bio-deterioration. Petrification was developed in the 19th century to preserve human bodies and allow their use in human anatomy for educational and research purposes. This paper reflects on the early interest that Camillo Boito and the newborn Italian culture of restoration had in this topic. The authors trace the concept of mineralization in the restoration field along a historical perspective, from the development of chemical products for treating architectural surfaces to the most recent green techniques for consolidation. The conclusion highlights a shift in the contemporary preservation scenario: microorganisms are often a threat to be opposed, but also the basis of technological innovation.
Mineralization and preservation. From the 19th-century petrification of corpses to the green conservation of cultural heritage
D. Del Curto;A. Turrina
2023-01-01
Abstract
Many techniques for preserving cultural heritage rely on mineralization, the process whereby an organic entity acquires stone-like consistency, thus being protected from the risk of degradation due to moisture, sunlight, or bio-deterioration. Petrification was developed in the 19th century to preserve human bodies and allow their use in human anatomy for educational and research purposes. This paper reflects on the early interest that Camillo Boito and the newborn Italian culture of restoration had in this topic. The authors trace the concept of mineralization in the restoration field along a historical perspective, from the development of chemical products for treating architectural surfaces to the most recent green techniques for consolidation. The conclusion highlights a shift in the contemporary preservation scenario: microorganisms are often a threat to be opposed, but also the basis of technological innovation.File | Dimensione | Formato | |
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