To reveal the fire injuring of parchment, the changes in the thermal behaviour of some goat parchments, obtained from skins
originating from different animals, as a result of thermal aging were determined by thermal analysis methods (DSC; simultaneous
TG/DTG, DSC; micro hot table (MHT)). Thermal aging of parchments was revealed to bring about the decrease in shrinkage temperature,
absolute value of enthalpy of denaturation in water and some changes in non-isothermal parameters characteristic for dehydration
process in static air atmosphere.
The results obtained by DSC analysis performed in N2 and O2 flows as well as those obtained by simultaneous TG/DTG, DSC analyses have shown that both softening (melting) process parameters
and parameters of thermo-oxidative processes have not been changed by thermal ageing. The results obtained by thermal analysis
methods were correlated with those obtained by microscopic investigation of parchment samples immersed in water and scanning
electron microscopy (SEM). The application of these microscopic techniques has revealed the morphology changes in the investigated
parchments as a result of thermal degradation.