RE: powdered albumen

This problem does not happen with purified BSA (bovine serum albumen), but I
guess not many people have acces to that compound,

Best,

Cor

> -----Original Message-----
> From: Adam. Waterson [mailto:artistboi@speakeasy.net]
> Sent: Wednesday, June 16, 2004 4:11 PM
> To: alt-photo-process-l@sask.usask.ca
> Subject: Re: powdered albumen
>
>
> Thats the problem that I kept getting, and I came to the list and no
> one had ever heard about it. When you used powdered egg whites it
> begins to form a partial solid way before using regular eggs. So if
> you are going to use powdered albumen, besure to use it all at once...
>
>
> On Jun 16, 2004, at 6:14 AM, Kees Brandenburg wrote:
>
> > hi chris,
> >
> > I tried albumen powder recently for albumen printing and had my
> > (albumen) workshop students (hi, bert) test it alongside
> with 'normal'
> > albumen paper.
> >
> > This albumen powder was 'spraydried', whatever that may be, and
> > pasteurized.
> > I got a free sample from the Dutch egg product firm NIVE
> > <http://www.nive.nl>.
> > They were so kind to give me 250 gr of their #1352 'high
> gel' chicken
> > egg white powder. It is normally sold in a 12 kilo bag,
> which contains
> > the dried whites of 3000 eggs. It is marketed as a product
> to stiffen
> > sausages.....
> >
> > I diluted it as advised (1+7, looked like normal albumen), mixed in
> > salt and whipped it to a froth as I do with fresh albumen.
> >
> > After letting it rest for 24 hours I had a liquid albumen
> that looked
> > very different from the normal yellow albumen from fresh whites. It
> > looked more like milk than albumen. After testing it on
> paper (float
> > and brush coating) it did behave and print normal.
> >
> > Actually we could not tell the difference between prints with the
> > powdered albumen and prints with the fresh albumen. Only
> the powdered
> > paper smelled a bit more like egg.
> >
> > But: there is another big difference. After keeping this albumen in
> > the fridge for some time it continued to 'gel' (remember it
> was 'high
> > gel') and now it looks like creamy acrylic paint or
> caseïne. It still
> > smell's more or less the same (eggy). My fresh egg albumen
> keeps for
> > weeks and does not change like that.
> >
> > Are you planning to mix albumen, pigment and dichromate? My creamy
> > substance can maybe hold pigment nicely. Maybe even more as
> I change
> > the dilution. But does dichromate harden albumen? Let's test it!
> >
> > kees
> >
> >
> >
> >
> >> Those of you doing the albumen process, do powdered egg
> whites work
> >> equally
> >> well, or at all?
> >> Chris
> >> PS aren't you SHOCKED this is not about gum? Well, actually....it
> >> is, but I
> >> won't discuss it just yet.
> >
> > --
> > -------------------------------------------------------------
> >
> > Kees Brandenburg
> >
> > http://polychrome.nl
> > Workshops alt. photo | Middelburg | Netherlands
> >
>
Received on Wed Jun 16 08:16:33 2004