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Bronze disease is an irreversible and nearly inexorable corrosion process that occurs when chlorides come into contact with bronze or other copper-bearing alloys. [1] It can occur as both a dark green coating, or as a much lighter whitish fuzzy or furry green coating. [ 1 ]
Protective elements for bronze fountains are particularly important, since water is one of the leading causes for alterations or corrosion in a bronze. [2] Bronze sculptures incorporated in fountains will need more layers of wax, because the spray of water will cause deterioration of the wax at a faster pace than would normally happen.
Copper or copper alloy objects with active corrosion up to 35% RH. Shelves in the storerooms must be of stainless steel or chlorine and acetate free plastic or powder coated steel. Wood and wood based products (particle board, plywood) must be avoided. Also do not use rubber, felt or wool.
Derveni krater, bronze, 350 BC, height: 90.5 cm (35 1 ⁄ 2 in.), Inv. B1, Archaeological Museum of Thessaloniki, after cleaning and conservation. Conservation and restoration of metals is the activity devoted to the protection and preservation of historical (religious, artistic, technical and ethnographic) and archaeological objects made partly or entirely of metal.
The removal of corrosion over the glass surface may significantly reduce the thickness of the walls and weaken it significantly. The removal of surface corrosion can also make the surface blur and/or alter surface details. The corrosion layers on the glass may be part of the object's history and should not be removed without good reasons. [10]
Pipes exposed to "severe cold" including outdoor hose bibs, swimming pool supply lines, and water sprinkler lines. (If you have swimming pool or sprinkler supply lines, they needed drained too.)
The corrosion rate of copper in most drinkable waters is less than 2.5 μm/year, at this rate a 15 mm tube with a wall thickness of 0.7 mm would last for about 280 years. In some soft waters the general corrosion rate may increase to 12.5 μm/year, but even at this rate it would take over 50 years to perforate the same tube.
We still don’t know how much of the chemicals actually make their way into the food." And of the amount that does make it into food, only a certain portion will be taken in by the body, Alan says.