Re: formula needed: Gum Arabic from powder

Aspirin would do the same trick.......or willow bark

Kate
----- Original Message -----
From: "Baird, Darryl" <dbaird@umflint.edu>
To: <alt-photo-process-l@sask.usask.ca>
Sent: Thursday, November 25, 2004 11:02 AM
Subject: RE: formula needed: Gum Arabic from powder

> OK, thanks all, this is more fun than I'd imagined...I found a product
> -- "Dr. Scholl's Clear Away Liquid Wart Remover System" with 17%
> salicylic acid by weight. It also includes "Castor Oil, Ethyl Lactate,
> Flexible Collodion, Polybutene, Alcohol 18% w/w and Ether 53% v/v
> (from flexible collodion)" Shoulds like it could almost be used as a
> photo emulsion with the addition of some silver nitrate.
>
> -Darryl
>
>
> -----Original Message-----
> From: T. E. Andersen [mailto:postlister@microscopica.com]
> Sent: Wed 11/24/2004 4:05 PM
> To: alt-photo-process-l@sask.usask.ca
> Subject: Re: formula needed: Gum Arabic from powder
>
> Ryuji Suzuki wrote:
> > Adding an acid to gum solution may help a bit, especially if
> combined
> > with refrigeration but it can only slow bacterial growth and not
> > suppress the growth or kill them. This may be ok as a short term
> > preservative for edible stuff, but no good for long term, because
> > yeast and fungi grow in acid environment, even if refrigerated.
> > (Usually, bacteria grow faster and their growth limits the shelf
> > life. If acid is used to slow them down, shelf life is now limited
> by
> > yeasts and molds.)
>
> In 1996 I made a batch of gum solution that I never got round to
> using.
> It contains approx 0.2% salicylic acid. It has been in the fridge most
>
> of the time, with some months now and then in room temperature. As far
>
> as I can tell, no fermentation or fungus has developed. I don't know
> if
> this is typical, but if it is, salicylic acid should definitely do the
>
> trick. It is also quite water soluble, so it should be washed out
> during
> processing. It is also safe to work with (you could even use it in
> your
> jam :-)!
>
>
> Best regards,
>
> Tom Einar
>
>
Received on Wed Nov 24 16:05:35 2004