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en:protocol_maddox_i [2017/05/02 18:40]
joyce
en:protocol_maddox_i [2017/05/02 18:53] (current)
joyce
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 The containers: The containers:
  
-▪ We used jam pots (glass and with covers) or baby food pots (glass and with covers) for the small volume tests. +  * We used jam pots (glass and with covers) or baby food pots (glass and with covers) for the small volume tests. 
- +  ​* ​The pot holding solution A must be voluminous enough to house also solution B, which is to be poured into solution A early in the process. 
-▪ The pot holding solution A must be voluminous enough to house also solution B, which is to be poured into solution A early in the process. +  ​* ​We weighed the pots in order to better follow the evolution of weight of the preparation,​ that way we later know how much to subtract from any weight measurement,​ and can correctly calculate how much water is lost by evaporation or how much water was absorbed after washing.
- +
-▪ We weighed the pots in order to better follow the evolution of weight of the preparation,​ that way we later know how much to subtract from any weight measurement,​ and can correctly calculate how much water is lost by evaporation or how much water was absorbed after washing.+
  
 The components: The components:
  
-▪ We used a 0,01 precise balance to weigh our products, easily found online for less than 10 euros. +  * We used a 0,01 precise balance to weigh our products, easily found online for less than 10 euros. 
- +  ​* ​We use disposable plastic spoons and disposable plastic cups to measure out the products (thus assuring dryness and sterility).
-▪ We use disposable plastic spoons and disposable plastic cups to measure out the products (thus assuring dryness and sterility).+
  
 The solutions: The solutions:
  
- ​▪ ​   We used a non-regulated bain-marie to bring the solutions to the desired temperature,​ regularly adding boiling water from an electric water boiler. The temperature control is thus done via thermometer readings in the pot containing the greatest volume of products (solution B of preparation A)** . Our thermometer has a probe at the end of a wire which can be used as a stirrer.+  ​*
  
- ​▪ ​   Once above 50°Cwe added the products ​to be dissolved according to the formulation described above.+We used a non-regulated bain-marie to bring the solutions to the desired temperatureregularly adding boiling water from an electric water boiler. The temperature control is thus done via thermometer readings in the pot containing the greatest volume of products ​(solution B of preparation A) . Our thermometer has a probe at the end of a wire which can be used as a stirrer.
  
- ​▪ ​   For solutions A, the order in which the products were incorporated is the following: ​ Potassium Iodide, Potassium Bromide, and Gelatin.+  *
  
- ​▪ ​   For solutions B, we switched ​to safelight environment.+Once above 50°C, we added the products ​to be dissolved according to the formulation described above.
  
- ▪    ​We continue to add boiling water until reaching 70°C, so that the gelatin of solution A has time to completely melt to give us a homogenous solution.+  * For solutions A, the order in which the products were incorporated is the following: Potassium Iodide, Potassium Bromide, and Gelatin. 
 +  * For solutions B, we switched to safelight environment. 
 +  * We continue to add boiling water until reaching 70°C, so that the gelatin of solution A has time to completely melt to give us a homogenous solution.
  
-Last checks:+ \\ ​​​​​​​Last verifications:
  
- ​▪ ​   having ​reached 70°C, we check the temperature of each solution, rinsing with distilled water between each measurement of the different pots to avoid contamination or an uncontrolled start of nucleation.+  * Having ​reached 70°C, we check the temperature of each solution, rinsing with distilled water between each measurement of the different pots to avoid contamination or an uncontrolled start of nucleation.
  
-=====   ​Precipitation (Emulsification) ​  ​=====+===== Precipitation (Emulsification) =====
  
 When we reached 70°C, we used a pipette to add solution B to solution A over the course of 10 minutes, stirring vigorously in the pot A. The addition was done in two parts: we added the first half of solution B in two minutes, and the second half spread over the last 5 minutes. When we reached 70°C, we used a pipette to add solution B to solution A over the course of 10 minutes, stirring vigorously in the pot A. The addition was done in two parts: we added the first half of solution B in two minutes, and the second half spread over the last 5 minutes.
  
-**Physical Ripening** ▪    Solution C, containing gelatin, is placed in the bain marie so that it may melt and be incorporated homogeneously at the end of the maturation.+===== Physical Ripening ​=====
  
- ▪    ​For the emulsion, vigorous stirring with the end of the temperature probe must be maintained until the end of this phase, it’s essential!!!+  * Solution C, containing gelatin, is placed in the bain marie so that it may melt and be incorporated homogeneously at the end of the maturation. 
 +  For the emulsion, vigorous stirring with the end of the temperature probe must be maintained until the end of this phase, it’s essential!!! 
 +  * Since we don’t have a temperature-controlled bain marie over 55°C and since we have to maintain a constant stirring, we couldn’t keep the temperature of 70°C but the amount of water in the bain marie is enough that it keeps enough heat to be, after 15 minutes, the acceptable temperature of 60°C. 
 +  * At 30 minutes, we’ve reached 50 °C, it’s the end of the maturation, and we add solution C, and take the mix out of the bain-marie. 
 +  * At 40 minutes, we’re ready for the next step. We can consider, though it is not truly quite so linear, that on average we’ve carried out a maturation of 30 minutes at 60°C. Checking the weight of the emulsion reveals a loss of 68g of water through evaporation:​ the initial total weight being 526g, this means a loss of 13%. We won’t add water to compensate right away but rather after washing, since the washing inflates the emulsion with water.
  
- ​▪ ​   Since we don’t have a temperature-controlled bain marie over 55°C and since we have to maintain a constant stirring, we couldn’t keep the temperature of 70°C but the amount of water in the bain marie is enough that it keeps enough heat to be, after 15 minutes, the acceptable temperature of 60°C. +===== Chilling =====
- +
- ​▪ ​   At 30 minutes, we’ve reached 50 °C, it’s the end of the maturation, and we add solution C, and take the mix out of the bain-marie. +
- +
- ​▪ ​   At 40 minutes, we’re ready for the next step. We can consider, though it is not truly quite so linear, that on average we’ve carried out a maturation of 30 minutes at 60°C. Checking the weight of the emulsion reveals a loss of 68g of water through evaporation:​ the initial total weight being 526g, this means a loss of 13%. We won’t add water to compensate right away but rather after washing, since the washing inflates the emulsion with water. +
- +
-=====   ​Chilling ​  ​=====+
  
 40 minutes after the initialization of maturation, the temperature is below 40°C, we pass to the stage of chilling before washing. 40 minutes after the initialization of maturation, the temperature is below 40°C, we pass to the stage of chilling before washing.
  
- ​▪ ​   ​The preparation of 420 ml is poured into 3 rectangular s8 containers.+  * The preparation of 420 ml is poured into 3 rectangular s8 containers
 +  * Once solid (chilled), they are placed in opaque containers (120 m 16mm metal containers) and placed in a refrigerator at 4°C for 2 hours, the time needed to prepare the following stages, 30 minutes being long enough for chilling to be complete.
  
- ​▪ ​   Once solid (chilled), they are placed in opaque containers (120 m 16mm metal containers) and placed in a refrigerator at 4°C for 2 hours, the time needed to prepare the following stages, 30 minutes being long enough for chilling to be complete.+===== Washing =====
  
-=====   ​Washing ​  ​===== +  ​The chilled emulsion is cut into small cubes using a disposable plastic knife. 
- +  ​* ​They are transferred to a large capacity (5L) bottle, containing water at 4°C. 
- ​▪ ​   ​The chilled emulsion is cut into small cubes using a disposable plastic knife. +  ​* ​We undertake 6 cycles of washing, each for 1 hour, agitating every 30 minutes. 
- +  ​* ​The water used for washing is that of the sink, placed into 5L bottles and chilled in the refrigerator for at least 2-3 hours.
- ​▪ ​   ​They are transferred to a large capacity (5L) bottle, containing water at 4°C. +
- +
- ​▪ ​   ​We undertake 6 cycles of washing, each for 1 hour, agitating every 30 minutes. +
- +
- ​▪ ​   ​The water used for washing is that of the sink, placed into 5L bottles and chilled in the refrigerator for at least 2-3 hours.+
  
 At the end of washing, after draining, the weight is measured: an excess of 37 g of water were absorbed by the gelatin, i.e. 7%. At the end of washing, after draining, the weight is measured: an excess of 37 g of water were absorbed by the gelatin, i.e. 7%.
  
-=====   ​Chemical Ripening (Digestion) ​  ​=====+===== Chemical Ripening (Digestion) =====
  
 In order to prepare 16mm test strips for the different emulsion tests, we need to use 30ml per test. If there are less than 20mm in the baby food jar, the MiniMadBox doesn'​t reach far enough for the film to soak in the emulsion. In order to prepare 16mm test strips for the different emulsion tests, we need to use 30ml per test. If there are less than 20mm in the baby food jar, the MiniMadBox doesn'​t reach far enough for the film to soak in the emulsion.
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 We take a sample of 38g for each of the 5 pots (A,​B,​C,​D,​E). Test F will be a mix of pots C+D+E. The rest will be put back into the refrigerator and matured using the best parameters, in some future day when the Abominable team will want to test their MadBox currently under construction. We take a sample of 38g for each of the 5 pots (A,​B,​C,​D,​E). Test F will be a mix of pots C+D+E. The rest will be put back into the refrigerator and matured using the best parameters, in some future day when the Abominable team will want to test their MadBox currently under construction.
  
- ​▪ ​   ​We carried out the digestion at 55°C for the 5 small jars: A, B, C, D and E. +  * We carried out the digestion at 55°C for the 5 small jars: A, B, C, D and E. 
- +  ​* ​We consider that digestion begins after 15 minutes, when the emulsion has melted and reached 55°C. We cover the jars with their tops to avoid all evaporation of such small volumes. 
- ​▪ ​   ​We consider that digestion begins after 15 minutes, when the emulsion has melted and reached 55°C. We cover the jars with their tops to avoid all evaporation of such small volumes. +  ​* ​From the start, we add 0,35 ml of gold sensitizing solution to pot C. 
- +  ​* ​After 30 minutes of digestion, we put away pot A. 
- ​▪ ​   ​From the start, we add 0,35 ml of gold sensitizing solution to pot C. +  * A t= 55 minutes, we add 0,45 ml of erythrosine sensitizing solution to pot D. 
- +  ​* ​At t= 55 minutes, we add 0,45 ml of the chlorophyl solution to pot E. 
- ​▪ ​   ​After 30 minutes of digestion, we put away pot A. +  * At t= 60 minutes, we take all the jars out of the bain-marie. 
- +  ​* ​Jar F is then composed ​of an equal mix of pots C, D and E.
- ​▪ ​   At 55 minutes, we add 0,45 ml of erythrosine sensitizing solution to pot D. +
- +
-▪    ​At 55 minutes, we add 0,45 ml of the chlorophyl solution to pot E. +
- +
- ​▪ ​   A 60 minutes, we take all the jars out of the bain-marie. +
- +
- ​▪ ​   ​Jar F is made up of an equal mix of pots C, D and E+
- +
-=====   ​Coating ​  ​===== +
- +
- ​▪ ​   We used a MiniMadBox to spread the emulsion +
- +
-On a utilisé la [[http://​www.filmlabs.org/​wiki/​fr/​minimadbox|MiniMadBox]] pour déposer l'​émulsion par trempage sur des bandes-tests d’environ 1m. +
- +
- ​▪ ​   Ces bandes tests proviennent du recyclage de film noir et blanc par blanchiment au R9 (bichromate de potassium+acide sulfurique) et clarification au sulfite de sodium (CB2). +
- +
- ​▪ ​   Chaque bande test a été identifiée par un code mélangeant pliures et perforations sur les extrémités selon les différentes préparations et ajouts. +
- +
- ​▪ ​   L'​opération demande d'​être deux, une personne qui maintient le dispositif et la deuxième qui tient la bande test par ses deux extrémités pour maintenir une tension et un trempage à vitesse constante. Afin d'​assurer un minimum d'​homogénéité dans l'​étalement et donc une constance espérée dans l'​épaisseur de la couche sur le film, une même personne réalise la même action pour toutes les bandes. +
- +
- ​▪ ​   Nous avons effectué l'​étalage quand la température des différentes émulsions tests avoisinaient les 32°C. +
- +
-Les bandes ont été suspendues et laissées le temps nécessaire à leur séchage.+
  
-======   ​Conclusion ​  ======+===== Coating ​=====
  
- ▪    On obtient un émulsion avec une sensibilité proche de la pellicule de tirage noir et blanc.+  * We used a [[http://​www.filmlabs.org/​wiki/​en/​minimadbox|MiniMadBox]] to spread the emulsion via submersion on test strips of about 1m. 
 +  * These test stips are recycled from b&w film, bleached with R9 (potassium bichromate and sulfuric acid), then clarified with sodium sulfite (CB2). 
 +  * Each test strip was identified by a code composed of folds and perforations on the ends, according to the different preparation and additives used. 
 +  * The operation requires two manipulators,​ one person who holds the assembly and the other who holds the test strip by its two ends to maintain a tension and a constant velocity while soaking. To assure a minimum of homogeneity while coating, and thus to hopefully achieve a constant density of the coated emulsion layer, the same person carries out the soaking for each of the bands. 
 +  * We coated the strips when the emulsion of each test was around 32°C.
  
- ​▪ ​   La sensibilisation à l'or provoque un voile conséquent.+The strips were suspended and let dry.
  
- ​▪ ​   On ne peut pas conclure sur une sensibilisation au vert avec l'​érythrosine B ni au rouge avec la chlorophylle. Les quantités sont à revoir.+====== Conclusion ======
  
- ▪    ​Il y a bien un gain de sensibilité avec la durée de la maturation chimique.+  * On obtient un émulsion avec une sensibilité proche de la pellicule de tirage noir et blanc. 
 +  * La sensibilisation à l'or provoque un voile conséquent. 
 +  * On ne peut pas conclure sur une sensibilisation au vert avec l'​érythrosine B ni au rouge avec la chlorophylle. Les quantités sont à revoir. 
 +  * Il y a bien un gain de sensibilité avec la durée de la maturation chimique.
  
-====== ​  ​Voir aussi   ​======+====== Voir aussi ======
  
 ▪ [[http://​www.filmlabs.org/​wiki/​fr/​artisanal_production|Fabrication artisanale]] ▪ [[http://​www.filmlabs.org/​wiki/​fr/​artisanal_production|Fabrication artisanale]]
en/protocol_maddox_i.txt · Last modified: 2017/05/02 18:53 by joyce