[alt-photo] Re: casein

[Christina Anderson]

Alberto,
First of all, my notes on Enos are directly from his writings/notes in the archives in Kentucky. There are about 20 formulas there, from his start of experimentation to his end. During that time he experimented with all different dilutions. BUT these formulas were written first with skim milk/powdered skim milk and then mainly with using casein powder, sodium caseinate, he also found a Protovac caseinate which was made by Borden but is no longer in production, etc. One of these recipes made its way to Theisen and is the one Theisen shares on Unblinkingeye.

Enos, btw, was in direct contact with all these formulas with two men, a Mathena and a Cummings. There is a 2-sheet handout on casein in there from Cummings, and a formula for a milk print as well that I wonder if predates Enos' work.

The 9% volume is based on sodium caseinate mixed in water, and is before combining with ammonium dichromate. But Enos often used dry ammonium dichromate added to the mix so one can't assume he ends up with a 4.5% casein in the final coating mix or not.

Another thing. In Lupo's patent he recommends a final dilution of 6-8% casein.
Chris

Christina Z. Anderson
christinaZanderson.com

On Jun 15, 2012, at 6:32 AM, Alberto Novo wrote:

> Chris, 
>> I have notes that Sam says he and Enos, who worked together in the late 70s to early 80s just before Enos died, settled on about a 9%. 
> 
> In http://www.etheisen.com/index.php?option=com_content&task=view&id=9 is written:
> Mix 1/4 cup non fat powered milk with 8 oz. hot water. Mix 3 cc Glacial Acetic Acid with 7 cc water. Add to the milk mixture. A curd will form immediately. Separate the curd from the whey using a fine strainer or a piece of fine mesh and gently wash the curd under cool water until the acid smell goes away. This should take five minuets. Put the washed curd in a beaker and add 75 cc of household Ammonia. 
> and my calculations are:
> 1/4 cup = 2 fl oz = 58 cc
> with my powdered milk, 58 cc are about 17 g.
> 17 g * 23% = 3.9 g pure casein. This will dissolve in 75 cc of ammonia: not more than 3.9/75 = 5.2%, but I bet it is about 4% taking into account the additional water of the wet casein plus the volume of the dry caseine, which contributes to the total volume (I am writing in term of % w/v). 
> Alberto
> www.grupponamias.com
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