From: Judy Seigel (jseigel@panix.com)
Date: 02/21/02-01:33:13 AM Z
Hi Tom,
On Wed, 20 Feb 2002, Tom Ferguson wrote:
> Thanks Judy, just a case of my narrow thinking. I did check your "Sources &
> Services", but only for "chemicals", not "art supplies". Sinopia is a
> distributor for Kremer. The description, sizes, and prices for the casein
> are nearly identical. I "bet" I've purchased the same thing :-)
Actually, there are many routes to caseinate... none of which I have
personally trod. A writer in current issue speaks of a former teacher who
made his own casein from old cottage cheese (or maybe it was new cottage
cheese, made to look old). I believe another (perhaps more usual) method
is from nonfat dry milk. But in case you missed the exchange on the list
about the ammonia, Lukas said household ammonia in Germany is 9 to 10%. We
delicate Americans have it somewhere around 3 or 4%, or so say the only
recent estimates available. (Years ago I was told 5%.)
What that means in operation... simply longer to happen, or something else
entirely, perhaps you will reveal... (Tho come to think of it, twice the
amount in the water might come to same thing.)
best,
Judy
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