Subject: Repairing parchment with collagen
The Following is posted on behalf of Christine Hughes who does not have email access. At Hull City Archive Office we are currently researching the history, background, and use of collagen as a repair material for parchment. We are also attempting to gather information on it's manufacture, and it's uses outside the field of conservation. We believe that there are about fifteen companies world-wide who manufacture collagen for the food industry. Those known so far are * Naturin GMbH and Co, Weinhem, Germany, and in Kent, England * Devro, Glasgow, Scotland, and Sydney, England * A subsidiary company of Unilever in the U.S.A. (name unknown) Does anyone know of any more? It appears that collagen was originally used widely in North America and France for cooking meats, particularly when cooking ham. It was placed between the meat and the bone during cooking to prevent the flesh from turning black. It is used in speciality meats in the U.K. around Christmas time. Does anyone know of any other uses for collagen, past and present? Several adhesives have been used to attach collagen to parchment, from starch paste, through a dubious flirtation with gelatine, to the more recently popular, synthetic adhesives. Has anyone used isinglass with collagen? We are in the early stages of experimenting with isinglass, and we are finding information on it's use very difficult to find. We would be grateful for any information on the use of collagen, and adhesives used. Has anyone any information on the long term and ageing effects of collagen. Christine Hughes Hull City Record Office **** Moderator's comments: Collagen, in various forms, is used in medicine, especially in cosmetic and reconstructive surgery, treating wounds, etc. One company around here (Palo Alto, California) is the Collagen Corporation <URL:http://www.collagen.com/> Jonathan S. Farley *** Conservation DistList Instance 10:87 Distributed: Tuesday, April 8, 1997 Message Id: cdl-10-87-009 ***Received on Tuesday, 8 April, 1997