RE: types of casein

Judy,

I mix up gloy the same as I do gum: One part colloid to two parts saturated
Potassium Dichromate. Illinois well water. Same old brush and development
techniques we all use. I should mention, though, that I recently switched
from Dan Smith to Varn gum and found that they work identically. I seem to
recall that you had no luck with Varn, sooooo, I guess maybe I'm lucky, or
your not. ;-)

What IS gloy, anyway? Could it be plain old Gum Arabic? Looks like gum.
Sort of smells like gum. Tastes like gum. (says here on the bottle
"complies with stringent EC child safety legislation", so I'm assuming its
not toxic). Also says on the package "Original Gum". A while back, while
trying to make the task of coating glass easier, I tested every colloid I
could find: fish glue, casein, eggs, photoengraving glue, Equine Enteric
Colloid, (funny the stuff you find at Farm and Fleet) and the two that
behaved almost identically were Daniel Smith Gum and Gloy.

Keith

PS. Maybe its the water. Perhaps we should consider a trade...

-----Original Message-----
From: Judy Seigel [mailto:jseigel@panix.com]
Sent: Friday, November 14, 2003 3:40 PM
To: alt-photo-process-l@sask.usask.ca
Cc: alt-photo-process-error@sask.usask.ca
Subject: RE: types of casein

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 16:34:10 2003