Pearls

 

Cultured pearls are formed when an irritant is inserted into an oyster and the oyster secretes nacre to surround the irritation. Nacre is the substance that provides the luster of the pearl. In nature, this would be a grain of sand, etc, but in culturing methods the irritation is usually a tiny mother-of-pearl (oyster shell) bead. The longer the irritation remains in the oyster, the larger the pearl, and the thicker the nacre. Freshwater pearls remain in the oyster for around 3-4 years, and about 1-2 years for the average saltwater pearl. Freshwater pearls are cultured with multiple pearls in a single oyster; saltwater pearls usually are cultured individually. Freshwater pearls are cultured in lakes, rivers and streams with pearl farms in the southern United States , Japan and China among others. Freshwater pearls are known for their variety of shape and color, many colors being natural and some heat treated.

 

 

Pearl Care

Traditionally, pearls should be put on last and taken off first. It is a soft material, with a hardness level of 2.5-4 on the Mohs scale. While the hardness level is soft, it is very resilient due to the crystalline structure of the nacre. They are susceptible to damage from chemicals including vinegar, ammonia, any alcohol based solvent or bleach. They should not be put in an ultra-sonic cleaner. It is best to clean them with either mild soap and water, or dry baking soda.