[alt-photo] Re: Casein source
blackburnap at hotmail.com
Tue Apr 12 15:16:46 GMT 2011
Yes, you are exactly right—and you seem to handle your casein the same as I do. Ammonia breaks down the casein quickly at first and then progressively slower. When all is said and done, the ammonia odor becomes less pronounced as it balances with the dissolved casein leaving a "clean" smell.
Peter J. Blackburn
> From: alt.list at albertonovo.it
> To: alt-photo-process-list at lists.altphotolist.org
> Date: Tue, 12 Apr 2011 16:33:36 +0200
> Subject: [alt-photo] Re: Casein source
> > ... I was able to get samples of sodium and ammonium which I mixed with no added alkali. I wanted to compare apples to apples in the mixing. Ammonium does get thinner after a few days and I am waiting to see if sodium does, too.
> The alkalies break the bonds among carboxylic and amino group of the casein,
> which is a protein. The stronger the alkaly, the faster should be this
> When I prepared my mix from casein and ammonia, I found that it would last
> about a week in a tightly sealed jar in my refrigerator. However, as I have
> already told, such a mix can be ready for use in less about half an hour.
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