RE: types of casein

From: Judy Seigel ^lt;jseigel@panix.com>
Date: 11/14/03-03:40:24 PM Z
Message-id: <Pine.NEB.4.58.0311141637310.10152@panix2.panix.com>

On Fri, 14 Nov 2003, Keith Gerling wrote:

> Yes. Totally the opposite here. I've found that gloy offers greater range
> (more Stouffer steps) than gum. It is especially handy when one finds
> themselves with a very thin negative. Alas, it is not available where I
> live, or it would likely be my colloid of choice.

That is astonishing. Do you have any idea why? Maybe there's some other
way of doing it,, or could be the other ingredients? Maybe the water?
Can you summarize your technique? I have a tad of gloy left & would try
it.

J.
Received on Fri Nov 14 15:40:27 2003

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