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Petrographic-Mineralogical Characterization of Archaeological Materials from “Casa di Diana” Mithraeum Sited in the Open Museum of Ostia Antica
(MDPI, 2021-06-20)
Mithraea, religious Roman buildings, are very common in Italian archeological sites. There are sixteen in Ostia Antica (Rome, Italy)The poor state of conservation, due to the intrinsic environmental conditions, characterized ...
Soluble Salts Quantitative Characterization and Thermodynamic Modeling on Roman Bricks to Assess the Origin of Their Formation
(MDPI, 2021-05-12)
The environmental weathering and the formation of efflorescences on the brick walls are studied at the “Casa di Diana” Mithraeum at Ostia Antica archaeological site. Previous studies on subsoil, bedrock, hydrological systems ...
A First Evaluation of the Usefulness of Kudzu Starch in Cultural Heritage Restoration
(Nature, 2020-09-24)
In recent times, the use of natural and harmless products for the environment and restorer is taking place in the field of Cultural Heritage restoration. In this sense, wheat, rice and corn starches as adhesives, have ...
The potential of in situ Raman spectroscopy in the study of the health of cement-based materials of modern buildings during restoration works
(Wiley, 2021-11)
Although Raman spectroscopy is a common technique for the analysis of cement-based materials in the research studies or in the field of Cultural Heritage to carried out multianalytical studies, it is not generally used as ...
Development of a Novel Method for the In-Situ Dechlorination of Immovable Iron Elements: Optimization of Cl- Extraction Yield Through Experimental Design
(Springer, 2021-05-24)
The conservation of iron objects exposed to marine aerosol is threatened by the formation of akaganeite, a highly unstable Cl-bearing corrosion phase. As akaganeite formation is responsible of the exfoliation of the rust ...
Yoghurt standardization using real-time NIR prediction of milk fat and protein content
(Elsevier, 2024-04)
A system based on near-infrared (NIR) spectroscopy has been developed for the in-line control of the composition of the milk used as raw material for yoghurt production to control the content of protein and fat in the final ...