[alt-photo] Re: casein odd process

[Keith Gerling]

Oh yeah... I totally glazeover proportions when i read them, but that IS a
thin mix.

I missed any discussion on the crosslinking properties of FAC.  I must be
getting old and feeble-minded because I'm totally unable to picture what the
end result of any of these processes are...

But that's ok,  I've got a old D70 taken apart at the moment and I'm trying
to fit an infra-red filter over the sensor.  If I entertain anymore thoughts
regarding casein at the moment, I'm likely to forget how to put it
together.  (But, I should he hearing the thud of a kilo of casein being
dropped on my doorstep at any moment!)

Keith

On Wed, Aug 31, 2011 at 9:23 AM, Christina Anderson <zphoto at montana.net>wrote:

> Hmm...well, we've talked before about FAC's ability to crosslink gum and so
> it must have the same action on casein.
>
>  It is interesting to read the patents that are more to do with a)
> substituting casein for albumen or collodion on glass plates and b) brushing
> this mixture on a bromide print already exposed and the metallic salts will
> make the casein insoluble proportionately. I mean, how ridiculously
> complicated they made it. But the advantage to their way of thinking was it
> was (ta da) MATTE and glossy "was disturbing."
>
> Casein was known to be faster and more flexible, and developed more
> quickly. I find all those true, too.
>
> Casein was also recommended in place of albumen during the war to save on
> eggs.
>
> Research into it is laborious. Gum was a piece of cake compared to casein.
> It abounded. It's not enough to look at indexes for "casein/caseine/kaseine"
> because a first mention will be something like "A new improvement on the
> collodion process."
>
> But what I find interesting about the formula, below, is the proportion of
> casein--6.6%.
> Chris
>
>
>
> Christina Z. Anderson
> christinaZanderson.com
>
> On Aug 31, 2011, at 7:59 AM, Keith Gerling wrote:
>
> > This is very interesting.  I had just assumed that the process you has
> > referred to was the one in the Sherer book where casein was used like
> > albumen.  This one?  What is it supposed to DO?  Just FAC in an emulsion?
>  I
> > don't get it.  I'm no chemist but I sense something is missing!
> >
> > Keith
> >
> > On Wed, Aug 31, 2011 at 8:44 AM, Christina Anderson <zphoto at montana.net
> >wrote:
> >
> >> Keith,
> >>
> >> Since you asked....
> >>
> >> In searching for casein (still) the one formula I came across a patent
> for:
> >> 5g of anhydrous casein, 75 ml water, 2 ml ammonia, and 2.5 g ferric
> ammonium
> >> citrate (FAC). Brushed on paper.
> >>
> >> I have found continually that casein cannot be mixed with metallic salts
> >> because they will, what is the term, "throw down" and insolubilize. This
> is
> >> one advantage I see in gum is the ability to mix stock pigment solutions
> >> with no hardening.
> >> Chris
> >>
> >>
> >> Christina Z. Anderson
> >> christinaZanderson.com
> >>
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