URI | http://purl.tuc.gr/dl/dias/1A974667-1562-454C-B380-B7A83D38B1AC | - |
Αναγνωριστικό | https://doi.org/10.1016/S1352-2310(98)00263-5 | - |
Γλώσσα | en | - |
Μέγεθος | 10 pages | en |
Τίτλος | Origin, characteristics and morphology of weathering crusts on Istria stone in Venice | en |
Δημιουργός | Maravelaki Pagona | en |
Δημιουργός | Μαραβελακη Παγωνα | el |
Δημιουργός | Biscontin, Guido | en |
Περίληψη | To evaluate the effects of the environment on weathering of monuments of Istria stone in Venice, systematic mineralogical, petrographical and elemental analyses of depth profiles were performed on samples of surficial crusts (dendritic black, compact black, grey and white). Decay products of deposition and interactions between gases and stone, including wind blown dust, marine salts, anthropic aerosol, gypsum and nitrates, are incorporated into the mineral matrix down to a depth of 10 mm. In areas sheltered from rain, where black and grey crusts are observed, the high general humidity, carbonaceous particles and deposition of aerosols lead to the development of gypsum and other salts. In compact and grey crusts decay products decrease; in grey crusts carbonaceous particles are reduced, but in compact black crust products of previous treatments are found. In white crusts, formed in areas experiencing effective wash-out, chemical and mechanical attack cause surface recession. | en |
Τύπος | Peer-Reviewed Journal Publication | en |
Τύπος | Δημοσίευση σε Περιοδικό με Κριτές | el |
Άδεια Χρήσης | http://creativecommons.org/licenses/by/4.0/ | en |
Ημερομηνία | 2015-11-01 | - |
Ημερομηνία Δημοσίευσης | 1999 | - |
Θεματική Κατηγορία | Monuments--Preservation | en |
Θεματική Κατηγορία | monuments conservation and restoration | en |
Θεματική Κατηγορία | monuments preservation | en |
Βιβλιογραφική Αναφορά | P. Maravelaki-Kalaitzaki and G. Biscontin, “Origin, characteristics and
morphology of weathering crusts on Istria stone in Venice," Atmos.
Envi., vol 33, no.11, pp. 1699-1709, May. 1999. doi:10.1016/S1352-2310(98)00263-5 | en |