U of S | Mailing List Archive | alt-photo-process-l | RE: RE: palladium sensitizer question

RE: RE: palladium sensitizer question

	Doesn't sea salt also confirm to the "no additive" rule?  That is
what I have use without problems for a few years. 

-----Original Message-----
From: Dane Johnson [mailto:danaphoto@ifriendly.com] 
Sent: Monday, November 27, 2006 12:05 PM
To: alt-photo-process-l@usask.ca
Subject: RE: RE: palladium sensitizer question


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

"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

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
>other compounds for making it better flowing (anti-lump agents)?
I would
>use pure sodium chloride (quite cheap). Since Clay and Eric
>non-iodized table salt, that means either a) trace amount of
>compounds doesn't harm b) non-iodized table salt sold in the
>doesn't contain any alien compounds - like anti-lump agents.
>-----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:
>I would like to prepare my own 'Standard Palladium Solution
>Sullivan and Weese (in the 'New Platinum Print') give the followiing
>palladium chloride              2.3 gm
>sodium chloride                  2.0 gm
>water to make                   25 ml
>My question is : just good old noniodized table salt?