[alt-photo] Re: casein

[Kurt Nagy]

Thanks for the reply.

Seems like it is a definite improvement, so why would it not replace Gum in your process?  

Also would this be considered a completely diff alt process, a "casein print" or does it still fall under the gum bichromate umbrella. 

Does anyone have any examples of the same image but one gum, on casein?



On Jun 18, 2012, at 7:09 PM, Christina Anderson <zphoto at montana.net> wrote:

> Hi Kurt,
> 
> Casein is replacing gum in my testing.
> 
> There are benefits to casein. Will it replace my gum practice as my process of choice, no. But here are some advantages off the top of my head.
> 
> Cheap and easy.
> 
> Little dichromate.
> 
> Grain is verrrrry fine.
> 
> No gloss at all with powdered pigments.
> 
> Exposure is quick, as little as 15 seconds to no longer than 4 minutes in my practice.
> 
> Development is quick, as little as instantly to 15 minutes.
> 
> Colloid is tenacious as hell. Can be printed on plastic easily.
> 
> Colloid holds a HUGE pigment load.
> 
> Flaking pretty much non-existent.
> 
> Chris
> 
> Christina Z. Anderson
> christinaZanderson.com
> 
> On Jun 18, 2012, at 2:38 PM, Kurt Nagy wrote:
> 
>> I havent really been following this thread too close but I'm confused on the reasons for casein and all this cottage cheese talk.
>> 
>> Are you using the casein as a size or is it replacing the gum bichromate?
>> 
>> What is the benefit of this vs Gum?  Are the prints smoother or clear easier?
>> 
>> 
>> 
>> On Jun 18, 2012, at 10:32 AM, Christina Anderson <zphoto at montana.net> wrote:
>> 
>>> Alberto et al,
>>> 
>>> Oh my, now i hate to tell you that not even those are necessary anymore so I'm glad you and Bob and Mark like it :0. Now I'll just have to rinse them and wear them (NOT!!!).
>>> 
>>> Last night I just took some nonfat cottage cheese and put it in a kitchen strainer, rinsed off the liquid in about 30 seconds, measured it, weighed it, liquified it in ammonia in an hour and it was ready to go.
>>> 
>>> I also tried it unrinsed, just as is. I notice an interesting thing. When the ammonia is added, the little curds turn clear like tapioca in pudding pretty instantly, but the white stuff surrounding cottage cheese stays white. Hence the next test I rinsed. Today the unrinsed remains white and the rinsed looks just like the casein that you buy from Kremer.
>>> 
>>> I also scrupulously measured and weighed everything by weight and volume and came up with (how clear is this, Paul!!!)  a 12% solution using your and Peter's .23 calculation of pure casein in the mix.
>>> 
>>> With the fact that cottage cheese is already separated into curds for you, to me there is not much reason to do skim milk or any other method aside from using casein powder. It was a complete no-brainer, ready to use in an hour with a nice pure casein. For a beginner anyway, not knowledgeable about the nuances of different brands of cottage cheese.
>>> 
>>> Off to Rochester for research tomorrow AM....
>>> Chris
>>> 
>>> Christina Z. Anderson
>>> christinaZanderson.com
>>> 
>>> On Jun 16, 2012, at 1:40 PM, Alberto Novo wrote:
>>> 
>>>> Those plastic glasses wearing stockings are very sexy indeed :-) 
>>>> Alberto
>>>> www.grupponamias.com
>>>> www.alternativephotography.com/wp/photographers/rodolfo-namias-group
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