Acrylic Sealer For A Belt Buckle

production techniques

As we all know by now the birth of a fragrance is a long and difficult, but at the same time for precision, thoroughness and absolute delicacy.

There are several methods to extract the essence from the raw materials, from the original soaking the flowers in olive oil with modern techniques, the industry has made considerable progress, but sometimes limited by the fragility the raw materials used.

Among the extraction methods include:

The maceration COLD OR effleurage, of French origin, is to deposit the material onto sheets of glass and smeared with grease for 24 to 72 hours, once this is done is necessary to repeat for several weeks so that the fat absorbs the essence, from where you can warm fragrant oil made from it is washed with alcohol. This is a technique used today only for the tuberose and jasmine, because it is the most suitable method for very delicate flowers, but at the same time

very expensive.

A second method is the DISTILLATION

consists in mixing inside the ' still , a tool invented by the Arabs in the fourth century, flowers, herbs and water, which in turn by condensation scented water.

The still is filled with fresh or dried plant, which joins at least five times their weight of water.

The water superheated steam at 5 or 6 atmospheres of pressure loading of essential oils and passing through capacitors gives rise to aromatic waters, such as rose water or of orange blossoms.

think that to extract 1 kg of essence of lavender be distilled 200 kg of lavender flowers, for 1 kg of essence of neroli are used 1000 kg of orange flowers; for 1 kg of rose essence it takes more than 3000 kg of rose petals.

A third method is the ' EXTRACTION WITH VOLATILE SOLVENTS, able to absorb the aromatic elements of the raw material and create a wax called "concrete", which is passed in alcohol, for extrapolate from the wax real "alcohol, or oil

essential that filters gives rise to the absolute (pure perfume).

And finally we have the PRESSING , mainly used to extract essential oil from citrus fruits.

The operation is mechanical and is used for both the peel and for the whole fruit. The bark is crushed to extract a few drops of oil. The whole fruit is grated, pressed and lightly etched to extract the essential oil.

An important note to keep in mind is the material to store the scent .

The glass has the primary role, but before it was discovered the technique of blowing (I century BC), work towards the diorite, alabaster, ceramics, painted terracotta, to get the silver , gold, vermeil, lapis lazuli, rock crystal, carnelian. In the second half of the 'nineteenth century also object on which the glass is brought to life the creativity of designers, we think only famous names such as Emile Galle, famous for working with glass cameo, Daumm brothers, inventors of "Pate de verre" with which to make bottles by color and light special effects. Baccarat and St. Louis for the crystal and of course, René Lalique, leading figure of our century.

Finally I would like to show you the most important quality of a perfume .

TOP NOTES

The bouquet explodes with top notes that should attract attention. They give off a slight fragrance and ephemeral. They are often esperidee notes (lemon, bergamot, mandarin, orange), or herbs (sage, rosemary, lavender). Develop and enrich gradually joining the heart notes, which are the dominant notes of the scent.

NOTES HEART

They kept most of the top notes. Their fragrance needs time to develop.

are those that characterize the scent.

are generally floral (rose, carnation, jasmine, ylang-ylang, tuberose, lily of the valley) or spicy (clove, cinnamon, coriander, nutmeg).

base notes

Notes strengthen the basic character of the perfume and give the estate. They need more time to develop, but they last longer than others. They feel almost imperceptibly through the top notes, maintain and prolong the heart notes. They are often fragrant notes (opoponaco, benzoin, labdanum, galbanum, myrrh) and woodsy (cedar wood, patchouli, vetiver, sandalwood).