RUSSELL
DONE
On Thu, 6 Jul 1995, Dan Shapiro wrote:
> David Soemarko wrote:
>
> ---
> Gelatine, jello, and some gum are basically the same thing, just differ
> in strength and purity. They came from animal bone and / or skin. Have
> you notice that when you make chicken stock by cooking chicken neck bone
> for a long time, the stock is kind of thick and form jell like jello
> after it is cold.
> ---
>
> Time for me to chime in... I have discovered that all manner of gelatine
> can be used to make passable (if you are not too particular) gelatine prints.
> Animal proteins (apologies to the vegetarians among us), vegetable proteins,
> and even some starches seem to work.
>
> My most impressive result was a clam-chowder print. In chemical terms it
> is a nice mix of all of the above.
>
> Dan Shapiro
>