First study of 'Golden Age' mandolins unlocks secrets of their beauty

Mandolins made by G. Filano 1765 (a), A. Vinaccia 1785 (b), G.B. Fabricatore 1789 (c) and G. Gagliano 1799 (d). Credit: Image courtesy of Springer Science+Business Media

Analyzing varnishes and decorations could provide a new way to identify mandolin "Old Masters."

Some of the most elaborately decorated instruments in history were produced in 18th century Naples. The materials for varnishes and decorations used by individual mandolin masters, honed for wealthy clients in the ancient city's labyrinthine artisan quarter, have been kept secret for over 200 years. Details are disclosed for the first time by Tommaso Rovetta from the Università degli Studi di Pavia and colleagues at the Laboratorio Arvedi Research Group in Springer's journal Applied Physics A -- Materials Science & Processing.

Italian conservation scientists studied ten instruments from some of the most important dynasties of the "Golden Age" of Neapolitan mandolins. Advanced high-resolution imaging techniques shed light on some of the most jealously guarded decorative secrets and could provide a new way to accurately identify mandolins from specific workshops.

The Neapolitan mandolin was set apart by the deeper bowl of its body, producing a more resonant sound heard in works by Beethoven and Verdi. The style was developed by the Vinaccia family and adopted by other leading luthiers such as the Filano, Fabricatore and Gagliano families.

The scientists obtained mandolins from each of these makers courtesy of the National Museum of Musical Instruments in Rome and a private collector. Given their rarity and excellent state of conservation, only microscopic samples could be analysed from already-damaged areas. Nevertheless, the team was able to see that different workshops used different techniques and materials to achieve the same aesthetic effect.

"For mandolins of unknown origin, our results could represent a new way to identify where they were made and therefore their historic and economic value," says Tommaso Rovetta.

In particular, the resin used between patterns of pearl, ivory, bone or possibly horn around the sound hole contain a mixture unique to each workshop. Shellac, a resin from the lac beetle popular today in nail varnish, seems to be the only substance which formed a common base to which pigments and minerals were added. In a 1796 Fabricatore, a mineral found only in the volcanic lavas of Mount Vesuvius was detected. The mixtures in Vinaccia instruments were particularly complex and the scientists were surprised to find the fossilised remains of diatoms, a type of algae.

"We assume there were intense exchanges of technical know-how between masters and their apprentices but, with no written records, this knowledge was taken to the grave," says Rovetta. "We hope the rediscovery of ancient recipes will provide inspiration to today's luthiers."

Source: Springer Science+Business Media

Ancient Europeans intolerant to lactose for 5,000 years after they adopted agriculture

Milk

By analysing DNA extracted from the petrous bones of skulls of ancient Europeans, scientists have identified that these peoples remained intolerant to lactose (natural sugar in the milk of mammals) for 5,000 years after they adopted agricultural practices and 4,000 years after the onset of cheese-making among Central European Neolithic farmers.

The findings published online in the scientific journal Nature Communications (21 Oct) also suggest that major technological transitions in Central Europe between the Neolithic, Bronze Age and Iron Age were also associated with major changes in the genetics of these populations.

For the study, the international team of scientists examined nuclear ancient DNA extracted from thirteen individuals from burials from archaeological sites located in the Great Hungarian Plain, an area known to have been at the crossroads of major cultural transformations that shaped European prehistory. The skeletons sampled date from 5,700 BC (Early Neolithic) to 800 BC (Iron Age).

It took several years of experimentation with different bones of varying density and DNA preservation for the scientists to discover that the inner ear region of the petrous bone in the skull, which is the hardest bone and well protected from damage, is ideal for ancient DNA analysis in humans and any other mammals.

According to Professor Ron Pinhasi from the UCD Earth Institute and UCD School of Archaeology, University College Dublin, the joint senior author on the paper, "the high percentage DNA yield from the petrous bones exceeded those from other bones by up to 183-fold. This gave us anywhere between 12% and almost 90% human DNA in our samples compared to somewhere between 0% and 20% obtained from teeth, fingers and rib bones."

For the first time, these exceptionally high percentage DNA yields from ancient remains made it possible for scientists to systematically analyse a series of skeletons from the same region and check for known genetic markers including lactose intolerance.

"Our findings show progression towards lighter skin pigmentation as hunter and gatherers and non-local farmers intermarried, but surprisingly no presence of increased lactose persistence or tolerance to lactose" adds Professor Pinhasi.

"This means that these ancient Europeans would have had domesticated animals like cows, goats and sheep, but they would not yet have genetically developed a tolerance for drinking large quantities of milk from mammals," he says.

According to Professor Dan Bradley from the Smurfit Institute of Genetics, Trinity College Dublin, co-senior author on the paper, "our results also imply that the great changes in prehistoric technology including the adoption of farming, followed by the first use of the hard metals, bronze and then iron, were each associated with the substantial influx of new people. We can no longer believe these fundamental innovations were simply absorbed by existing populations in a sort of cultural osmosis."

Source: University College Dublin