Pigment of the Month: Indian Yellow

IndianYellow

http://www.theconservationcenter.com/articles/2018/10/24/pigment-of-the-month-indian-yellow

This month at The Conservation Center, we were inspired by the marvellous hues of autumn, as our hometown of Chicago is being swiftly engulfed by red, orange, and yellow leaves. So we decided to revive our Pigment of the Month segment. For the month of October, we chose a beautiful and historically fascinating yellow pigment- perfect for fall- with a very interesting story behind it.

Indian Yellow is a vivid orange-yellow pigment that originates from India in the 15th century and was mostly used there during the Mughal period. It was introduced to European artists shortly thereafter, where it was used until it became commercially unavailable in the early 20th century. This pigment was a popular choice among frescoists, oil painters, and watercolorists, although it was said to have an unpleasant odour.

This odor may stem from the alleged original source of the pigment— cow urine. Story goes that the cattle responsible for Indian Yellow were only fed water and mango leaves, ingredients that supposedly made their urine (and thereby the pigment) especially luminescent.

More: http://www.theconservationcenter.com/articles/2018/10/24/pigment-of-the-month-indian-yellow

Kaiku turns fruit and vegetable waste into natural pigments by India Block from dezeen

Imperial graduate Nicole Stjernsward has invented Kaiku, a system that turns plants into powdered paint pigments using vaporisation technology.

Avocados, pomegranates, beetroots, lemons and onions are just some of the fruits and vegetables that can be placed into Kaiku and turned into the raw material for paints, inks and dyes.

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Skins and peels are boiled in water to produce a dye, which is transferred to a reservoir in the Kaiku system. Along with hot, pressurised air, this dye is forced through an atomising nozzle into a glass vacuum cleaner.

The fine mist produced is hot enough that it vaporises almost instantly, and the dry particles are pulled through the chamber and into the collection reservoir.

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Stjernsward designed Kaiku to offer a natural alternative to using artificial pigments that can often be toxic.

“By transitioning to natural based pigments, it will be easier for us to recycle products and make them more circular,” Stjernsward, who studied at Imperial College London, told Dezeen.

“Since many synthetic pigments today are toxic or made of ambiguous materials, colour is typically considered a ‘contamination’ in the Circular Economy principles,” she added. “I hope to change this paradigm.”

kaiku-nicole-stjernsward-imperial-college-graduate-project-2019-food-waste-vegeatable-skin-pigment_dezeen_2364_col_2.jpgThese methods have fallen out of fashion with industrialisation and the introduction of cheaper pigments derived from petrochemicals. But the effect on people and the environment can be disastrous.

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Paints can release petrochemicals into the air long after they have dried, causing respiratory problems and harming the ozone layer. Industrial effluent containing synthetic dyes leaches into the water system, poisoning aquatic life and posing a major health hazard to humans.

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More: https://www.dezeen.com/2019/09/02/kaiku-nicole-stjernsward-design-food-waste-pigment/?utm_medium=email&utm_campaign=Daily%20Dezeen&utm_content=Daily%20Dezeen+CID_fd110dc5ccf22c0c78ccb76480b07dd0&utm_source=Dezeen%20Mail&utm_term=Kaiku%20turns%20fruit%20and%20vegetable%20waste%20into%20natural%20pigments