> At 01:02 PM 960728 +1000, Judy wrote:
> >
> (snip -- snip -- snip)
>
> >But as I say, why not dextrine?
>
OK, hold the phone. It's still Sunday here, so I know I have to hustle on
this one!
When I said "why not dextrine," I didn't mean to suggest dextrin as a
bright idea. It was my *recollection* that whatever formula started this
thread (from Klaus?) specified dextrin. But dextrin, starch or whatever,
I was trying to find out why, suddenly, with the speed of light, Alex is
suggesting silicosis. What I wanted to know was what was wrong with the
original formula. What *advantage* were you expecting, or even *looking
for* with the search. What quality does the starch/dextrin of the
original formula have or lack (other than potential mouse food)?
Alex recalls my Celite (not my cellulite, I am pleased to note) but
neglects to opine on its possible merits for the purpose. I know you can
tell more about that, too, Alex.
Now Sy casts possible light with explanation that dextrin is water
soluble, etc. etc. But whether starch or dextrin, I'm still curious
about original suggestion -- OK, I just found my note to myself:
"Klaus Pollmeier says use maybe 10% dextrin in gelatin for oil printing to
give some tooth.... might be good for heavy gelatine size for gum
printing."
Any comments?
And my two next thoughts:
1. We may have just experienced a case of guy-ness, as explained by Dave
Barry in Dave Barry's Guide to Guys. For our continental friends: Dave
Barry is the smartest man in America. He explains how guys like to noodle
with stuff. How they're happy when a space launch goes awry because then
they get to send up a lot of other stuff. And so forth.
2. I have a formula using dextrin (note new spelling) that was an
*excellent* size for vandyke brown, actually shortening the scale on
several papers, which I will post upon request.
3. (I know I said 2, but who's counting?) Thanks for the explanations
about dextrin. Extremely interesting. I'll download & file them, too.
But about that formula......I have to try it? With Celite?
Cheers,
Judy