U of S | Mailing List Archive | alt-photo-process-l | Re: baume meter

Re: baume meter

On Wed, 29 Aug 2007, zphoto@montana.net wrote:



The reason for the test tube vs. the fatty graduate--you
have to fill a greater volume in the bigger diameter
I hadn't thought of that, probably because I'd just lugged a few quarts of ready-mixed to school... If you're mixing them specially that would be an issue...

And now that you mention it, I remember "hydrometer" -- which is what they taught us in freshman psychology: recognition is easier than recollection... (but not to be confused with hygrometer, which measures humidity)...



I found $24.50 + shipping not too big a deal to get an
accurate idea of what different baume gums feel like.

Actually, the correct name is an hydrometer I
think...because googling "baume meter" has problems :)

BTW it isn't digital, it is kindof a weird looking
contraption, too.  Not terribly high tech.

----- Original Message Follows -----
From: Judy Seigel <jseigel@panix.com>
To: alt-photo-process-l@usask.ca
Subject: baume meter
Date: Wed, 29 Aug 2007 14:23:22 -0400 (EDT)

On Wed, 29 Aug 2007, Christina Z. Anderson wrote:

The answer to your question is to buy a $30 baume meter
from Cole Parmer and  also a test tube tall enough so it
can be submerged mostly (about a foot).  I've been
communicating with Art Chakalis about this and he has a
measure of

Chris, I'm curious about this $30 "baume meter."  A long
time ago (tho not  so long as it could have been) I used a
baume meter from the chem  department at school... It was a
beautiful little thing, probably from  about 1890, some
simple but delicate/intricate mechanical operation....  and
it was all I could do to refrain from stealing it. (Tho I
did refrain,  or maybe I just lacked courage -- which was
dumb in the long run, because  a year later they closed
that dept & the darling old thingum was probably  dumped).
I was trying to see if the differences I found in behavior
among  commercial gums (quite striking) were from different
baume -- they  weren't, as all were about the same, as was
the pH. I finally decided the  differences were from
preservative and/or source of the acacia, which I'd  never
know for sure, so live with it.

But that "thingum" was a simple little device, used (if
memory serves)  also in winemaking.  I can't see a
contemporary version costing $30 (maybe  $6)-- so I'm
imagining there's now a digital instrument. I ask out of
curiosity as I have no plans to abandon my nice commercial
live-forever  gums.  But what is the $30 baume meter?
Battery operated?  Hard drive  attached?  And Cole Porter
-- or I guess that's Cole Parmer.  They have a  website?

Have you used this instrument? .... I remember the rather
expensive pH  meter I bought that never worked as well as
the strips on a roll... which  of course may have been my
fault for not properly titrating the solution.  There's
probably an adage about that... (probably Occam's razor,
tho that  is of course wrong).

Meanwhile, TIA & happy labor day

PS. What did work very well in the chem lab was, not a test
tube, but a  rather fat graduate (the glass, not the human
kind). You could fit  whatever you wanted in it.

Assistant Professor of Photography
Photography Option Coordinator
Montana State University
College of Arts and Architecture
Department of Media and Theatre Arts, Room 220
P.O. Box 173350
Bozeman, MT 59717-3350
Tel (406) 994 6219

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