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#emulsion — Public Fediverse posts

Live and recent posts from across the Fediverse tagged #emulsion, aggregated by home.social.

  1. Husband and Wife are the Only People in The World Producing Film in Their Basement

    Mark and France, right, their emulsion on a negative, left. A husband-and-wife team is producing their own 1920s-era…
    #NewsBeep #News #US #USA #UnitedStates #UnitedStatesOfAmerica #Artsanddesign #35mm #Arts #ArtsAndDesign #Design #emulsion #Entertainment #filmphotography #filmproduction #leica #oskarbarnack #Rochester
    newsbeep.com/us/629136/

  2. Husband and Wife are the Only People in The World Producing Film in Their Basement

    Mark and France, right, their emulsion on a negative, left. A husband-and-wife team is producing their own 1920s-era…
    #NewsBeep #News #Artsanddesign #35mm #Arts #ArtsAndDesign #CA #Canada #Design #emulsion #Entertainment #filmphotography #filmproduction #leica #oskarbarnack #Rochester
    newsbeep.com/ca/653725/

  3. I mean, So far, I got things right up to figuring out what feels like the perfect #ExposureTime for my current #MeshCount x #Emulsion combo.

    Everything else goes south from there on😅

    • #WaterBasedInk overflowing when test printing on paper (definitely need to re-try with a higher mesh count)
    • Test newspapers getting damp and warped even with the lowest possible amount of ink.
    • Pieces of the damp paper get stuck to the mesh clogging it, and if I dare whipping with a wet/damp rag, the emulsion starts feeling sticky before dissolving like it wasn't left cooking under the sun after being properly exposed and washed...etc. (which doesn't happen until it toutches the ink whitch is weird 🤔)

    Anyway... TBC

  4. I mean, So far, I got things right up to figuring out what feels like the perfect #ExposureTime for my current #MeshCount x #Emulsion combo.

    Everything else goes south from there on😅

    • #WaterBasedInk overflowing when test printing on paper (definitely need to re-try with a higher mesh count)
    • Test newspapers getting damp and warped even with the lowest possible amount of ink.
    • Pieces of the damp paper get stuck to the mesh clogging it, and if I dare whipping with a wet/damp rag, the emulsion starts feeling sticky before dissolving like it wasn't left cooking under the sun after being properly exposed and washed...etc. (which doesn't happen until it toutches the ink whitch is weird 🤔)

    Anyway... TBC

  5. I mean, So far, I got things right up to figuring out what feels like the perfect #ExposureTime for my current #MeshCount x #Emulsion combo.

    Everything else goes south from there on😅

    • #WaterBasedInk overflowing when test printing on paper (definitely need to re-try with a higher mesh count)
    • Test newspapers getting damp and warped even with the lowest possible amount of ink.
    • Pieces of the damp paper get stuck to the mesh clogging it, and if I dare whipping with a wet/damp rag, the emulsion starts feeling sticky before dissolving like it wasn't left cooking under the sun after being properly exposed and washed...etc. (which doesn't happen until it toutches the ink whitch is weird 🤔)

    Anyway... TBC

  6. "Die Experimente und Quantifizierungen wurden ausschließlich mit der Sauce durchgeführt, die wir auf Petrischalen gegeben haben. Also ohne Pasta, aber mit viel Pecorino-Käse", sagt der Physiker Fabrizio Olmeda im Interview.

    #Pasta #Physik #Emulsion #Käse

    t3n.de/news/drei-zutaten-ein-p

  7. "Die Experimente und Quantifizierungen wurden ausschließlich mit der Sauce durchgeführt, die wir auf Petrischalen gegeben haben. Also ohne Pasta, aber mit viel Pecorino-Käse", sagt der Physiker Fabrizio Olmeda im Interview.

    #Pasta #Physik #Emulsion #Käse

    t3n.de/news/hatten-auf-den-ig-

  8. Cooking Perfect Cacio e Pepe

    In cooking, sometimes the simplest recipes are the toughest to master. Cacio e pepe — a classic three-ingredient Italian pasta — is an excellent example. Made properly, the sauce of cheese and black pepper combines with starchy water to coat the pasta in a uniform, cheesy sauce. Or, if you’re me, you wind up with a pasta sauce flecked with stringy clumps of melted cheese. Fortunately for those of us who have yet to master this one, a new research paper has us covered with tips to make the perfect cacio e pepe.

    The key to that elusive silky sauce, they found, is the starch – water – cheese combination. Your water needs just the right amount of starch — they found that between 1 – 4% starch by (cheese) mass worked. If the starch concentration is too low (which can easily happen in pasta water), you’ll get the clumpy cheese mess that so frequently happens in my kitchen. Temperature is also critical; if the water is too hot when it’s added, then it can destabilize the sauce. Check out the pre-print’s Section V for the scientific, supposedly foolproof, recipe. I know I’ll be trying it! (Image credit: O. Kadaksoo; research credit: G. Bartolucci et al. pre-print; via APS News)

    #cooking #emulsion #fluidDynamics #phaseSeparation #physics #rheology #science #softMatter