[alt-photo] Re: unimportant casein factoid

[Keith Gerling]

Thanks.  I'll order more.  Good thing its cheap!

I would love to hear more about that silver nitrate in the colloid. I need a
new monochrome process and that sounds intriguing.  Very!  I've gone totally
35mm b&w recently.  Tri-X at 1600 in Rodinal using Stand Development.  OMG,
what have a done!!  THAT'S not ALT!  Better shut up...

Keith


On Sat, Aug 27, 2011 at 12:13 PM, Christina Anderson <zphoto at montana.net>wrote:

> Keith,
> You are luckier than I. I had to throw oodles of my pigment mixes out.
> Either they precipitated hardened chunks of casein, or they went "off" and
> smelled horrible, so I obviously did not add enough thymol. The casein I got
> from Kremer is still fine, just the solution I mixed up from powdered casein
> went bad. It only tells me, therefore, to mix up a small amount at once and
> then add pigments at time of use.
>
> Definitely the solutions lost viscosity before they went bad, though.
>
> BTW the first mentions of casein all have to do with suspending silver
> nitrate in the colloid. Have to read further to differentiate. But in the
> meantime I came across a great little article where Beattie, I think, said
> that Pouncy was the true originator of the carbon process with his 1858
> patent, even though the carbon practitioners went to transfer, etc. Kinda
> cute. Poor Pouncy.
>
> But all this reading is coming in the way of getting back into the dimroom
> :)
> Chris
>
> Christina Z. Anderson
> christinaZanderson.com
>
> On Aug 27, 2011, at 11:03 AM, Keith Gerling wrote:
>
> > Yep.  I set it aside this summer, but am anxious to get going again.
>  BTW,
> > the jar of very thick casein that i mixed up in the blender two months
> ago
> > has not gotten very thin.  All by itself it went from the consistency of
> > extremely thick glue, to something like cream.  It was preserved with
> thymol
> > and it appears the same, it just got very thin.  All of the casein is
> still
> > in there, so I'm crossing my fingers that it might still work, but I'm a
> > little nervous since that was my entire casein supply from Kremer.  It
> does
> > have some ammonia in it,  It didnt seem to do much when I added it, so I
> > dumped in maybe too much?
> >
> > Keith
> >
> > On Sat, Aug 27, 2011 at 11:46 AM, Christina Anderson <zphoto at montana.net
> >wrote:
> >
> >> Dear All,
> >> So I've started back (finally out of tenure hell for the second time)
> >> researching casein and came across this funny factoid from the late
> 1800s.
> >> They differentiated between "the country cow and the town cow with the
> iron
> >> tail," essentially that the town cow was not fed as well as the country
> cow,
> >> and thus the casein content of the milk was lower than 4% and therefore
> did
> >> not coagulate/produce as good a caseine for photography. Funny.
> >>
> >> Anyone still working out the casein kinks?
> >> Chris
> >>
> >> Christina Z. Anderson
> >> christinaZanderson.com
> >>
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