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<p class="MsoNormal"><span style="font-size:11.0pt;font-family:"Calibri",sans-serif;color:#1F497D;mso-fareast-language:EN-US">Hello Sergio,<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size:11.0pt;font-family:"Calibri",sans-serif;color:#1F497D;mso-fareast-language:EN-US"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="font-size:11.0pt;font-family:"Calibri",sans-serif;color:#1F497D;mso-fareast-language:EN-US"> I don’t have any experience with specimens such as this but have you confirmed that it is the originally occurring
fats/oils leeching out? I’ve talked with collections managers that have used portable spectrometry units to determine products on natural history specimens. If you’re able to access one if might be worth it to test the product leeching out or preform other
types of tests. I ask in case it’s possible that it’s a product of the preservation breaking down, which might raise more health concerns. Possibility some sort of preservative or a combination of the preservative and naturally occurring/fats oils that have
degraded over time?<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size:11.0pt;font-family:"Calibri",sans-serif;color:#1F497D;mso-fareast-language:EN-US"><o:p> </o:p></span></p>
<p class="MsoNormal" style="text-indent:36.0pt"><span style="font-size:11.0pt;font-family:"Calibri",sans-serif;color:#1F497D;mso-fareast-language:EN-US">I see Simon has seen similar examples, is this something that occurs from early on or is it a relatively
recent development for specimens such as this? I’m guessing it’s age related more than anything, but could it be related to more modern environmental standards? Cooler temperatures are often the go to for many items to slow deterioration. Possibly an option
here for the short or long term?<o:p></o:p></span></p>
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<p class="MsoNormal" style="text-indent:36.0pt"><span style="font-size:11.0pt;font-family:"Calibri",sans-serif;color:#1F497D;mso-fareast-language:EN-US">Best of luck.<o:p></o:p></span></p>
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<p class="MsoNormal"><span style="font-size:11.0pt;font-family:"Calibri",sans-serif;color:#1F497D;mso-fareast-language:EN-US">William Shepherd<o:p></o:p></span></p>
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<p class="MsoNormal"><span style="font-size:11.0pt;font-family:"Calibri",sans-serif;color:#1F497D;mso-fareast-language:EN-US">Swift Current, Saskatchewan<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size:11.0pt;font-family:"Calibri",sans-serif;color:#1F497D;mso-fareast-language:EN-US">S9H 4M9<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size:11.0pt;font-family:"Calibri",sans-serif;color:#1F497D;mso-fareast-language:EN-US">Phone: 306-778-4815<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-size:11.0pt;font-family:"Calibri",sans-serif;color:#1F497D;mso-fareast-language:EN-US">Fax: 306-778-4818</span><span style="font-size:11.0pt;font-family:"Calibri",sans-serif;color:#1F497D"><o:p></o:p></span></p>
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<p class="MsoNormal"><span style="font-size:11.0pt;font-family:"Calibri",sans-serif;color:#1F497D;mso-fareast-language:EN-US"><o:p> </o:p></span></p>
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<p class="MsoNormal"><b><span lang="EN-US" style="font-size:11.0pt;font-family:"Calibri",sans-serif">From:</span></b><span lang="EN-US" style="font-size:11.0pt;font-family:"Calibri",sans-serif"> nhcoll-l-bounces@mailman.yale.edu [mailto:nhcoll-l-bounces@mailman.yale.edu]
<b>On Behalf Of </b>Simon Moore<br>
<b>Sent:</b> November 8, 2017 9:24 AM<br>
<b>To:</b> Sergio Montagud <Sergio.Montagud@uv.es><br>
<b>Cc:</b> nhcoll-l@mailman.yale.edu<br>
<b>Subject:</b> Re: [Nhcoll-l] fatty dolphin<o:p></o:p></span></p>
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<p class="MsoNormal">Hi Sergio,<o:p></o:p></p>
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<p class="MsoNormal">This is interesting as I have seen mounted dolphin specimens, usually freshwater such as the Ganges dolphin, that have been suffering the same problem. Is your specimen painted? Any solvent action would require a repaint but this would
be better than just leaving it.<o:p></o:p></p>
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<p class="MsoNormal">I have not yet treated a specimen in this condition before so I will leave it there for the more experienced to reply.<o:p></o:p></p>
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<p class="MsoNormal"><span style="color:black">With all good wishes, Simon.<o:p></o:p></span></p>
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<p class="MsoNormal"><span style="color:black"><o:p> </o:p></span></p>
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<p class="MsoNormal"><span style="color:black">Simon Moore MIScT, RSci, FLS, ACR<br>
Conservator of Natural Sciences and Cutlery Historian,<br>
<a href="https://urldefense.proofpoint.com/v2/url?u=http-3A__www.natural-2Dhistory-2Dconservation.com&d=DwMFaQ&c=cjytLXgP8ixuoHflwc-poQ&r=LpYc_Z_iN1KRw0hheb3x6-8MJUMu482qfHowpGYJqwc&m=oQkB4TFYfvbWaDqNBo4XnUrB-xar84Bk0sQ4_66cajY&s=QivxS44pUAuVywcToggmoN1qc3UPWdyqu2crVGhIjZY&e=">www.natural-history-conservation.com</a> <o:p></o:p></span></p>
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<o:p></o:p></span></p>
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<p class="MsoNormal">On 8 Nov 2017, at 14:33, Sergio Montagud <<a href="mailto:Sergio.Montagud@uv.es">Sergio.Montagud@uv.es</a>> wrote:<o:p></o:p></p>
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Dear all,<br>
<br>
We have a very old dolphin (maybe from the last years of the 19th century) with an important fat problem. We don't know the original color of the specimen (live dolphins of this species are blue-grey) but our specimen is now brown. The fat is problematic because
the entire specimen is covered by it and it looks greasy and shiny for proper exposure. In addition, the grease falls on some parts of the wood below.
<br>
<br>
We don't have this problem in other specimens (maybe, because this is the only cetacean we have) and not know wha we can do. Someone could recommend some action to stop the fat proliferation?<br>
<br>
I add some pictures of this special guy.<br>
<br>
Thanks <br>
<br>
Sergio<br>
<br>
<br>
--<br>
********************************<br>
Sergio Montagud Alario<br>
Universitat de València<br>
e-mail: <a href="mailto:sergio.montagud@uv.es">sergio.montagud@uv.es</a><br>
********************************<br>
--<br>
********************************<br>
Sergio Montagud Alario<br>
Universitat de València<br>
e-mail: <a href="mailto:sergio.montagud@uv.es">sergio.montagud@uv.es</a><br>
********************************<br>
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