Guido Posted June 9, 2008 Report Posted June 9, 2008 A quote from my article on Koshirae should answer that question: Japanese Urushi consists of 67.3% urushiol (urushic acid, C15H25O2), 5.5% gum, 2.1% nitrogen containing albuminoids, and 25.1% volatile acid and water. The absorption of oxygen by urushic acid in the Muro, drying cabinet, leads to the hardening: C15H25O2 + O = C15H25O3, oxyurushic acid. Actually "drying" is a wrong choice of a word, since not the evaporation of moisture hardens Urushi. A chemical reaction takes place due to a laccase enzyme that reacts to urushiol in an environment of 68° ~ 80°F (20° ~ 27°C) and 65 ~ 80% RH, resulting in oxidative polymerization. Quote
Brian Posted June 9, 2008 Report Posted June 9, 2008 I believe urushi needs a moist environment to harden. Drying it will only keep it wet for forever. Search the forum, I have posted an urushi article somewhere that has all the info. They use a cabinet with artificial humidity to harden urushi. Brian Quote
Guido Posted June 9, 2008 Report Posted June 9, 2008 I believe urushi needs a moist environment to harden.... They use a cabinet with artificial humidity to harden urushi. Err, that's kind of what I said above, just in more technical terms ... Quote
Brian Posted June 9, 2008 Report Posted June 9, 2008 Yes, I know, but I was writing it for the benefit of people with the mentality like myself. Brian Quote
remzy Posted June 10, 2008 Report Posted June 10, 2008 Guido, can i have your article on urushi? pleeeease!? Quote
Brian Posted June 10, 2008 Report Posted June 10, 2008 It's more on koshirae, with a good section on urushi. http://www2.una.edu/takeuchi/DrT_Jpn_Cu ... 5B3%5D.htm Brian NB: There is a good Word doc. to download in this thread: viewtopic.php?f=9&t=2251 It's about everything you could ever want to know about urushi except no pics. Quote
remzy Posted June 10, 2008 Report Posted June 10, 2008 Thanks for the link Brian, and thanks for writing it Guido! Quote
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.