[alt-photo] Re: Casein source

Christina Anderson zphoto at montana.net
Wed Apr 13 15:13:13 GMT 2011

This is wonderful!! Great source and ideas. 
Looks like they are using a 12.5% dilution. Let me know how their casein mixes for you.
More later when I digest some thoughts..
Christina Z. Anderson

On Apr 13, 2011, at 8:24 AM, Marek Matusz wrote:

> I found this interesting link about casein paints. Ammonium carbonate is a solid and well defined chemical. I am going to give it a try
> http://www.earthpigments.com/art/artists-casein.cfm
> marek
>> From: zphoto at montana.net
>> Date: Tue, 12 Apr 2011 11:59:57 -0600
>> To: alt-photo-process-list at lists.altphotolist.org
>> Subject: [alt-photo] Re: Casein source
>> Alberto,
>> When you say "last a week" do you mean it was no longer usable or just stunk? Did it no longer respond to dichromate hardening and UV light? 
>> It calls to mind how they used to let gum sour so it was quicker acting, back in the late 1800s.
>> My ammonium caseinate was ready to use essentially within a couple hours. There is no smell whatsoever, except for a slight milk odor. Very user friendly. Sodium less so. 24 hours later my sodium caseinate is like a very concentrated rubbery gelatin solution that I would have to liquify before use. I have absolutely no idea why the big difference between the two forms of casein. Maybe you can clarify? 
>> I am not interested in a process using ammonia fumes, really just looking for one that is whip 'n' go. The quicker and easier the better it is for students (and me), hence a little bottle of liquid casein or a jar of powdered casein would be just so...convenient.
>> Christina Z. Anderson
>> christinaZanderson.com
>> On Apr 12, 2011, at 8:33 AM, Alberto Novo wrote:
>>> Chris, 
>>>> ... 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 effect.
>>> 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. 
>>> Alberto 
>>> www.grupponamias.com
>>> www.alternativephotography.com/wp/photographers/rodolfo-namias-group 
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