Рет қаралды 1,325
Sometimes in old masters' paints, scientific analysis detect a little amount of egg proteins, mostly from egg yolk. This addition is too small to have the paint renamed as a tempera grassa. But why painters did mix this little drop of egg in their oil paints ?
The main reason is to be found in painting practice and paint consistency.
Preindustrial paints were made by artists in their studios, by mulling pigment and oil together. These paints contained no additive. Most of the time, their formula could be summarized as pigment + oil. They were different from our modern oil paints : they were longer and sometimes even stingy, more siccative, less fine and buttery.
Sometimes during the painting process, an artist needed a shorter paint which could be spread in impastos without running or sagging. In such cases egg yolk could become a very efficient rheology modifier as you can see in this little video.