RE: RE: palladium sensitizer question
Loris, If you are looking for a salt with few if any additives, take a look at Kosher salt, which is available at most grocery stores. A quick Google search revealed the following information on kosher salt: "Kosher salt usually has no additives, and it has big crystals with large surface areas. This size and shape allows it to absorb more moisture than other forms of salt, and this makes kosher salt excellent for curing meats. That is essentially where the name comes from. The salt itself is not kosher, meaning it doesn't conform to Jewish food laws, but this salt is used to make meat kosher." Since kosher meats can have few if any additives, the salt used to cure the meat can thus have few or no additives either. So it is probable a source of relatively pure NaCl. Dane Johnson >--- Original Message --- >From: Loris Medici <mail@loris.medici.name> >To: alt-photo-process-l@usask.ca >Date: 11/27/06 12:12:22 AM > But even if it's non-iodized, doesn't ordinary table salt contain some >other compounds for making it better flowing (anti-lump agents)? I would >use pure sodium chloride (quite cheap). Since Clay and Eric suggest >non-iodized table salt, that means either a) trace amount of other >compounds doesn't harm b) non-iodized table salt sold in the States >doesn't contain any alien compounds - like anti-lump agents. > >? > >Regards, >Loris. > >-----Original Message----- >From: Clay [mailto:wcharmon@wt.net] >Sent: 27 Kasım 2006 Pazartesi 01:30 >To: alt-photo-process-l@usask.ca >Subject: Re: palladium sensitizer question > >Yes. Non-iodized Morton's salt. It is easy. >__________________________________________ > >On Nov 26, 2006, at 5:24 PM, Tom Hawkins wrote: > >Listmembers, > >I would like to prepare my own 'Standard Palladium Solution No.3'. > >Sullivan and Weese (in the 'New Platinum Print') give the followiing >formula: > >palladium chloride 2.3 gm >sodium chloride 2.0 gm >water to make 25 ml > >My question is : just good old noniodized table salt? > >
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