Proteomic identification of milk proteins in historical mortars

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F10%3A00024247" target="_blank" >RIV/60461373:22330/10:00024247 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Proteomic identification of milk proteins in historical mortars
Original language description
Since ancient times organic additives such as milk, curd, whey, blood, oils, fruit juices, etc. have been added to mortars. The majority of technological procedures were forgotten by the end of 19th century. Rediscovery of the old technologies could helpin the restoration of historical buildings. Model samples of mortars containing common milk additives were prepared for testing by the peptide mass mapping method that is used for protein identification. The model samples were analyzed fresh and naturally aged to assess the effect of ageing on the identification of the additives. Ten times the amount of mortar was necessary to obtain good-quality spectra in the case of the aged mortars. The effect of different values of pH on the identification of protein additives were also studied on mixtures of silica sand and protein additives (without lime).
Czech name
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Czech description
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Project
<a href="/en/project/GP203%2F07%2FP360" target="_blank" >GP203/07/P360: Characterisation and identification of proteinaceous binders in art works by MALDI-TOF mass spectrometry</a><br>
Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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