MOESM1 of The evolution of the materials used in the yun technique for the decoration of Burmese objects: lacquer, binding media and pigments
Creators: name: Tamburini, Diego
name: Kotonski, Verena
name: Lluveras-Tenorio, Anna
name: Colombini, Maria
name: Green, Alexandra
Publisher: name: figshare
Year: 2019
Subjects: subject: Biophysics
subject: 29999 Physical Sciences not elsewhere classified
subject: FOS: Physical sciences
subject: FOS: Physical sciences
subject: Microbiology
subject: FOS: Biological sciences
subject: FOS: Biological sciences
subject: 59999 Environmental Sciences not elsewhere classified
subject: FOS: Earth and related environmental sciences
subject: FOS: Earth and related environmental sciences
subject: 39999 Chemical Sciences not elsewhere classified
subject: FOS: Chemical sciences
subject: FOS: Chemical sciences
subject: Ecology
subject: Immunology
subject: FOS: Clinical medicine
subject: FOS: Clinical medicine
subject: 69999 Biological Sciences not elsewhere classified
subject: Inorganic Chemistry
subject: Plant Biology

description: Additional file 1. Figure S1. Series of plates illustrating the yun process. a) Application of raw lacquer (the plate is from the same workshop but not from the same production as the others); b) application of refined lacquer; c) carving and application of red lacquer; d) application of green lacquer; e) application of yellow lacquer; f) finished product. Images obtained by digital microscopy of samples g) 1c, h) 1d and i) 1e. Figure S2. A rectangular wooden tray (object 2) produced in the 1920s using the yun technique (length 56 cm; width 37 cm) and sampling areas of a) yellow, b) red, c) green and d) pink colours (scale bar 1 mm). Images obtained by digital microscopy of the corresponding samples a’) 2d, b’) 2b c’) 2c and d’) 2e. Figure S3. A betel box (object 3) produced in the early 20th century using the yun technique (height 15 cm; diameter 19.2 cm) and sampling areas of a) black and b) red colours (scale bar in 1 mm). Images obtained at different magnifications by digital microscopy of sample 3b (c and d). Figure S4. A bowl (object 4) produced in the mid-late 19th century using the yun technique (height 18.8 cm; diameter 23.8 cm) and sampling areas of a) green, b) yellow and c) red colours (scale bar in 1 mm). Images obtained by digital microscopy of the corresponding samples a’) 4c, b’) 4d and c’) 4b. Figure S5. A coffer (object 5) produced in the early 19th century using the yun technique (height 16.5 cm; width 22 cm; length 39 cm) and sampling areas of a) red, b) yellow and c) green colours (scale bar in 1 mm). Images obtained by digital microscopy of the corresponding samples a’) 5b, b’) 5d and c’) 5c. Figure S6. A box (object 6) produced in the early 19th century using the yun technique (height 24 cm; diameter 37 cm) and sampling areas of a) red and b) orange colours (scale bar in 1 mm). Images obtained by digital microscopy of the corresponding samples a’) 3b and b’) 3c. Figure S7. Chromatographic profiles obtained by Py(HMDS)-GC–MS of a) sample 1_red (extract ion chromatogram of the ion with m/z 202 for mercury) and b) sample 2_green (extract ion chromatogram of the ion with m/z 207 for arsenic and sulphur compounds). Table S1. Typical values obtained from the relative fatty acid percentage content of the samples and total amount of lipid material quantified (μg tot). A/P: azelaic/palmitic; P/S: palmitic/stearic; O/S: oleic/stearic; ΣD (%): sum of dicarboxylic acids. Table S2. Relative amino acid percentage content of the samples and total amount of proteinaceous material quantified (μg tot). Ala: alanine; Gly: glycine; Val: valine; Leu: leucine; Ile: isoleucine; Ser: serine; Pro: proline; Phe: phenylalanine; Asp: aspartic acid; Glu: glutamic acid; Hyp: hydroxyproline.