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Lemma
egg yolk
Combination of various substances, among which are proteins, lipids, and lecithin. In its utilization as a binder in tempera painting, the lipids serve as plasticisers, while the lecithin, thanks to its noted surface-active power, allows for the addition of other substances maintaining the stability of the combination without separating the various substances. This, for example, allows for the addition of drying oils in order to obtain that which is called fat tempera.
 
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italiano
rosso d'uovo
francese
jaune d'œuf