
For the past 200 years violin makers around the world have sought to produce violins that would rival those of Stradivari and Guarneri made during 1700–50. Now, biochemists say the key to the instrument’s sweet sounds come not only from their construction but also from chemicals used to treat wood.
“A team of scientists lead by Joseph Nagyvary of Texas A&M University, College Station, used nuclear magnetic resonance and infrared spectroscopy to analyse the chemical makeup of wood in antique and modern-day instruments.” This work has been publihsed in Nature (see reference: Nagyvary j., DiVerdi j. a., Owen N. L.& Dennis Tolley H., . Nature, 444 . 565 (2006).)
source:
http://www.nature.com/news/2006/061127/full/061127-7.html
See also http://www.rsc.org/Education/EiC/issues/2005July/violins.asp for more information.
other references about the subject:
1. J. Nagyvary, Chem. & Eng. News, 23 May, 1988.
2. J. Nagyvary, The Chemical Intelligencer, 1996, 2(1), 24.
3. D. W. Haines, The Catgut. Acoust. Soc. Newslet., 1979, 31, 23.
4. V. Bucur, Acoustics of wood. New York, London: CRC, 1995.
5. S. F. Sacconi, The ‘secrets’ of Stradivari. Cremona, Italy: Libreria del Convegno, 1972.
6. C. Y. Barlow et al, Nature (London), 1988, 332, 313.
7. L. Cremer, The physics of the violin. Cambridge, MA: MIT, 1983.