detail view sample V08_030

sample: V08_030
treatment method: Einstufige PEG-Konservierung
Conservation Laboratory: Natmus Kopenhagen

Before and after view

sample
wet weight 1152.2 g weight under water 70.9 g
weight after impregnation no value weight after drying 719.8 g
Umax 442.0 % degree of degradation 1
residual density 0.20 g/cm3 volume (water displacement) 1081.3 cm3
density before conservation 1.04 g/cm³ final density 0.68 g/cm³
impregnation no value proportion of impregnating agent 68.7 %

survey data (caliper method)
nail spacing before after shrinkage
radial 49.1 mm 48.5 mm 1.1 %
tangential 65.5 mm 63.9 mm 2.5 %
longitudinal 92.8 mm 92.7 mm 0.1 %
volume shrinkage: 3.7 %

ASE-radial 56.1 % ASE-tangential 56.1 %
ASE-longitudinal 81.1 % ASE volume 56.1 %

survey data (3D scan)
volume (previous state) 1112.3 cm3 volume (final state) 1062.9 cm3 volume shrinkage 4.4 %
surface (previous state) 717.0 cm2 surface (final state) 702.6 cm2 Surface change -2.0 %
radial cut surface (previous state) 6702.6 mm2 radial cut surface (final state) 6619.8 mm2 radial shrinkage 1.2 %
tangential cut surface (previous state) 11480.7 mm2 tangential cut surface (final state) 11196.3 mm2 tangential shrinkage 2.5 %
longitudinal measurement (previous state) 162.6 mm average length change -0.3 mm longitudinal shrinkage -0.4 %

ASE-radial 67.5 % ASE-tangential 66.1 %
ASE-longitudinal 481.2 % ASE volume 54.2 %

scan view [open 3D view in new tab]

preservation method (details)
pretreatment Keine weitere Vorbehandlung
impregnation impregnant: PEG 2000, 10-40%-Lösung mit Leitungswasser
impregnation process: Einlegen der Hölzer in 10%-PEG 2000-Lsg., steigern der Konzentration bis auf 40%, keine zusätzliche Erwärmung der Bäder - Tränkung bei Raumtemperatur
drying Gefriertrocknung in gekühlter Kammer (ca. -30°C)
aftercare Entfernen des PEG-Überschusses von der Oberfläche mit weichem Pinsel und Ethanol

time data
duration pretreatment no value duration impregnation 149 weeks duration drying 20 weeks
total duration of conservation: 169 weeks

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