[alt-photo] Re: casein

[Don Sweet]

The impression conveyed by the casein pigment prints I have seen (all images
on the internet - none original) is that they lack the subtlety that
gumprints can convey.  Is that the case?

Don Sweet


----- Original Message ----- 
From: "Christina Anderson" <zphoto at montana.net>
To: "The alternative photographic processes mailing list"
<alt-photo-process-list at lists.altphotolist.org>
Sent: Tuesday, June 19, 2012 12:09 PM
Subject: [alt-photo] Re: casein


> 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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> >>
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