ingredient update

docs/projects/final-project.md

-# Final Project: Material Archive
+# Open Material Archive
 
 
 1) (WHAT) The project: title and phrase that describes it (vision/mission)

docs/projects/ingredients/gelatine.md

 # Gelatin
 
+(Gelatine)
+
+**What is it and how is it produced or sourced?**
+
+Gelatin is collagen extracted from the skin, bones, and connective tissues of animals (e.g. cattle, chicken, pigs, fish). It can be produced almost anywhere, so try finding a local supplier. 
+
+**What are its possible functions in biofabricating?**
+
+*e.g. plasticizer, filler, colorant, PH modifier, mordant, solvent, release agent, curing agent, softener, and so on*
+
+*example: dried and ground egg shells can be used as filler in bioplastics, to add strength and reduce shrinkage. *
+
+[Free text]
+
+**Processing information**
+
+If applicable: 
+
+- Dissolves in:	[free text, e.g. cold/warm/hot water, alcohol]
+- PH value:		[number 1-14]
+
+**Selecting the right type**
+
+*How do you know if you are getting the right type (in nature/at the shop)? Or can you use any? For example, carbonate and bicarbonate soda are significantly different, but you may find it is referred to as "soda"*
+
+[Free text]
+
+## Local abundance
+
+**Where are you located?**
+
+[City, Country]
+
+**Can this ingredient be found in nature there?**
+
+Yes/No
+
+**If not, please describe or list local suppliers and price**
+
+In the Netherlands, Jacob Hooy sells gelatine made from cow's skin.
+
+This ingredient is best purchased....[INSERT SUPPLIER INFO]
+
+and costs about [NUMBER] in [CURRENCY] per [NUMBER][UNIT]. 
+
+**If store-bought, find out where the ingredient was produced. How far is the production source from where you are?**
+
+Select one: 
+
+- Less than 100 km (locally abundant
+- Less than 500 km
+- Less than 2000 km
+- More than 2000 km
+
+##Eco-compatibility\*
+
+*Type and amount of energy used to produce this ingredient, e.g. does it require a lot of water, heat, chemicals?*
+
+[Free text]
+
+\**Note: The concept of eco-compatibility is taken from: Lerma, Beatrice (2010). Materials ecoefficiency and perception. Proceedings: CESB 2010 Prague - Central Europe towards Sustainable Building 'From Theory to Practice': pp. 1-8.*
+
+**Toxicity**
+
+*Is this ingredient toxic to humans/animals?*
+
+[Yes/No/Not sure]
+
+[Please provide additional details]
+
+
+**Distance from origin to site of use** 
+
+*In which region(s) of the world is this produced? Is it related to specific natural contexts or industries (e.g. near sea or rivers, in hot humid climates).*
+
+[Free text]
+
+
+**Shelf life** 
+
+*Look up shelf life & expiry date, but also use of senses to check: can you see when it’s off, can you smell it?*
+
+[Free text]
+
+**Vegan**
+
+*Is it made without the use of any animal products?*
+
+Yes/No/Not sure
+
+
+**Is this a by-product is it found in a waste stream?**
+
+*Is this ingredient a by-product or does it come from waste streams*	
+Yes/No/Not sure
+
+[Describe in which contexts this resource can be found in abundance]
+
+
+**Renewable**
+
+*Can this resource be naturally replenished on a human timescale?*
+
+Yes/No/Not sure
+
+*What do you know about how long it takes for this ingredient regrow?Which plants/micro organisms grow this ingredient? How long does it take them to regenerate? Under which conditions?*
+
+[Describe how long it takes to regrow]
+
+## Cultural & ecological information
+
+*Historically, what were the uses of this ingredient? In which contexts were these uses discovered? When? By whom? How did it travel to other places?*
+
+[Free text]
+
+
+##Concerns 
+
+
+**Describe how this ingredient has been or might be contested. What are the issues and concerns? Which arguments are put forward?**
+
+*may be cultural, health-wise, ecological, social, cultural, political, economical arguments*
+
+[Free text]
+
+
+##References
+
+*Please provide information to the references used*
+
+[Free text]
+
+
+
+
+
+
+
 Gelatin is produced by c
 
 Wikipedia

docs/projects/ingredients/glycerine.md

+# Glycerine 
+
+(glycerin, glycerol)
+
+**What is it and how is it produced or sourced?**
+
+Glycerin is a sugar alcohol derived from animal products, plants or petroleum (as a by-product of biofuel). Vegetable glycerin is made by heating triglyceride-rich vegetable fats — such as palm, soy and coconut oils — under pressure, using heat, and/or together with a strong alkali, such as lye, which causes the glycerin to split away from the fatty acids and mix together with water, forming an odorless, sweet-tasting, syrup-like liquid. With necessary precaution you can make glycerine yourself.
+
+**What are its possible functions in biofabricating?**
+
+*e.g. plasticizer, filler, colorant, PH modifier, mordant, solvent, release agent, curing agent, softener, and so on*
+
+*example: dried and ground egg shells can be used as filler in bioplastics, to add strength and reduce shrinkage. *
+
+Vegetable glycerin softens and hydrates human skin, increasing smoothness and suppleness. It is often used in skincare and also works as a laxative. It has antimicrobial and antiviral properties. In biofabrication, it may act as:
+
+- plasticizer for more flexible bioplastics
+- softener for alternative leather (e.g. fish leather)
+- additive for soap bubble mixes
+- solvent for	 pigment extraction (not documented here)
+
+**Processing information**
+
+Dissolves in:	cold and hot water, and alcohol
+PH value:		5
+
+**Selecting the right type**
+
+*How do you know if you are getting the right type (in nature/at the shop)? Or can you use any? For example, carbonate and bicarbonate soda are significantly different, but you may find it is referred to as "soda"*
+
+Look for glycerin(e) or glycerol. Smaller bottles are often more expensive. You might need to contact the supplier about the origins of the product if you want to know before. Choose a plant-based glycerine, it should state on the label what it is made of.
+
+## Local abundance
+
+**Where are you located?**
+
+Rotterdam, the Netherlands
+
+**Can this ingredient be found in nature there?**
+
+No, it is a processed ingredient. But it can be produced almost anywhere. Try to find a vegetable-based glycerine that is produced regionally or locally. 
+
+**If not, please describe or list local suppliers and price**
+
+In the Netherlands, Orphi is an affordable vegetable-based glycerin brand. This ingredient is best purchased online, in 1 litre bottles. 
+
+and costs about 6 Euros per 1000 ml (1L). 
+
+**If store-bought, find out where the ingredient was produced. How far is the production source from where you are?**
+
+In Portugal: less than 2000 km from site of use
+
+##Eco-compatibility
+
+*Type and amount of energy used to produce this ingredient, e.g. does it require a lot of water, heat, chemicals?*
+
+The production of glycerine requires heat and pressure, and sometimes strong alkali, like lye. 
+
+**Toxicity**
+
+*Is this ingredient toxic to humans/animals?*
+
+No
+
+Some people have an allergic skin reaction to vegetable glycerine. 
+
+**Distance from origin to site of use** 
+
+*In which region(s) of the world is this produced? Is it related to specific natural contexts or industries (e.g. near sea or rivers, in hot humid climates).*
+
+Depends on the way it is produced, but there are many methods. Needs further research.
+
+**Shelf life** 
+
+*Look up shelf life & expiry date, but also use of senses to check: can you see when it’s off, can you smell it?*
+
+Shelf life: years if unopened, check smell
+
+**Vegan**
+
+*Is it made without the use of any animal products?*
+
+Yes/No, depends on the method of production
+
+
+**Is this a by-product is it found in a waste stream?**
+
+*Is this ingredient a by-product or does it come from waste streams*	
+Yes, it *can* be a by-product of biofuel production and/or soap production, but this is not always the case. 
+
+**Renewable**
+
+*Can this resource be naturally replenished on a human timescale?*
+
+Yes
+
+*What do you know about how long it takes for this ingredient regrow?Which plants/micro organisms grow this ingredient? How long does it take them to regenerate? Under which conditions?*
+
+- Glycerine from soy: byproduct of soybean biodiesel industry
+- Glycerine from palm oil: kernels of palm fruits are harvested all year round. But is also connected to deforestation issues.
+- Glycerine may be a byproduct from soap manufacturing 
+
+Needs more research
+
+
+## Cultural & historical information
+
+*Historically, what were the uses of this ingredient? In which contexts were these uses discovered? When? By whom? How did it travel to other places?*
+
+[Free text]
+
+
+##Concerns 
+
+**Describe how this ingredient has been or might be contested. What are the issues and concerns? Which arguments are put forward?**
+
+*may be cultural, health-wise, ecological, social, cultural, political, economical arguments*
+
+[Free text]
+
+
+##References
+
+*Please provide information to the references used*
+
+- **What is vegetable glycerin? Uses, benefits and side effects** Alina Petre for  Healthline, 19 December 2018: [link](https://www.healthline.com/nutrition/vegetable-glycerin#what-it-is)
+- **How to make glycerine from vegetable oil**, Sciencing.com, n.d. [link](https://sciencing.com/sources-of-organic-matter-in-soil-12347549.html)
+- **Glycerol**, Wikipedia, n.d. [link](https://en.wikipedia.org/wiki/Glycerol)
+- **What is sustainable palm oil?** Greenpalm.org, n.d.: [link](https://greenpalm.org/about-palm-oil/sustainable-palm-oil)
+

docs/projects/material testing/testing.md → docs/projects/material_testing.md

-#Heat and water test
+#MATERIAL TESTING
 
 ##Heat test 1: 50 - 110 degrees celcius
 
@@ -40,7 +40,7 @@ I sprayed water onto the samples
 | Agar composite | | | 
 | Mango leather | | | 
 | Biolinoleum | | | 
-| **Other samples here!!!!**
+| **Other samples here!!!!** |||
 
 ##Water test 2: submerged
 

docs/projects/templates/labels.md

 
-# ORGANIZING YOUR PHYSICAL ARCHIVE
+# Your Physical Archive
 
 ![](../../images/labelimagehere.jpg)*Labeling your samples, Loes Bogers, 2020*
 

docs/projects/templates/new_ingredient.md

@@ -2,244 +2,133 @@
 
 # [INGREDIENT NAME]
 
-[youtube embed of instruction vid here]
+[Ingredient name (alternative names 1, 2)]
 
-##GENERAL INFORMATION
+**What is it and how is it produced or sourced?**
 
-[Describe the material in max 150 words]
+[Free text]
+
+**What are its possible functions in biofabricating?**
 
-**Physical form**
+*e.g. plasticizer, filler, colorant, PH modifier, mordant, solvent, release agent, curing agent, softener, and so on*
+
+*example: dried and ground egg shells can be used as filler in bioplastics, to add strength and reduce shrinkage. *
 
-Surfaces & Surface Treatments | Solids | Strings, Pipes & Tubes | Grains & Powders | Pastes, gels & liquids (select one)
-
-Color without additives: 
-
-**Fabrication time**
-
-Preparation time: [number 0-24] Hours
-
-Processing time: [number 0-100] [select unit days/weeks]
-
-Need attention: every [number][select unit: hours/days] to [free text] describe activity e.g. stir, turn, etc]
+[Free text]
 
-Final form achieved after: [number 0-99] [select unit days/weeks]
+**Processing information**
 
-**Yield**
+If applicable: 
 
-Approx. [number] [unit]
+- Dissolves in:	[free text, e.g. cold/warm/hot water, alcohol]
+- PH value:		[number 1-14]
+
+**Selecting the right type**
 
-**Estimated cost (consumables)**
+*How do you know if you are getting the right type (in nature/at the shop)? Or can you use any? For example, carbonate and bicarbonate soda are significantly different, but you may find it is referred to as "soda"*
 
-*including use of disposables likegloves* 
+[Free text]
 
-[number] [local currency], for a yield of approx. [number][unit]
+## Local abundance
 
-##RECIPE
+**Where are you located?**
 
-###Ingredients
+[City, Country]
+
+**Can this ingredient be found in nature there?**
 
-*NOTE: you can only select ingredients that are already in the archive. If you are adding a new ingredient, please add a new ingredient entry before adding a new recipe*
+Yes/No
 
-* **[Ingredient ] [optional or not?]**
-	* Amount:   [number] 
-	* [Function, e.g. plasticizer]
-* **[Ingredient ] [optional or not?]**
-	* Amount:   [number] 
-	* [Function, e.g. solvent]
-* **[Ingredient ] [optional or not?]**
-	* Amount:   [number] 
-	* [Function, e.g. polymer]
+**If not, please describe or list local suppliers and price**
 
+This ingredient is best purchased....[INSERT SUPPLIER INFO]
 
-###Tools
+and costs about [NUMBER] in [CURRENCY] per [NUMBER][UNIT]. 
 
-1. **[Tool] [optional or not?]**
-	- Is this ingredient optional?  Yes/No
-1. **[Tool] [optional or not?]**
-	- Is this ingredient optional?  Yes/No
-1. **[Tool] [optional or not?]**
-	- Is this ingredient optional?  Yes/No
+**If store-bought, find out where the ingredient was produced. How far is the production source from where you are?**
 
+Select one: 
 
-###Method
+- Less than 100 km (locally abundant
+- Less than 500 km
+- Less than 2000 km
+- More than 2000 km
 
-1. **[Step 1]**
+##Eco-compatibility\*
 
-	- [Free text]
-	- [Free text]
+*Type and amount of energy used to produce this ingredient, e.g. does it require a lot of water, heat, chemicals?*
 
-1. **[Step 1]**
+[Free text]
 
-	- [Free text]
-	- [Free text]
+\**Note: The concept of eco-compatibility is taken from: Lerma, Beatrice (2010). Materials ecoefficiency and perception. Proceedings: CESB 2010 Prague - Central Europe towards Sustainable Building 'From Theory to Practice': pp. 1-8.*
+
+**Toxicity**
 
-1. **[Step 1]**
+*Is this ingredient toxic to humans/animals?*
 
-	- [Free text]
-	- [Free text]
+[Yes/No/Not sure]
 
-###Drying/curing/growth process
+[Please provide additional details]
 
-[Describe the setup, including details of mold and tools used (e.g. press, breathers, other) and other details pertaining to the process here]
+
+**Distance from origin to site of use** 
 
-- Mold depth (surfaces and solids) or diameter (strings):  [number] mm
-- Shrinkage thickness       [number] %
-- Shrinkage width/length     [number] %
+*In which region(s) of the world is this produced? Is it related to specific natural contexts or industries (e.g. near sea or rivers, in hot humid climates).*
 
-**Shrinkage and deformation control**
+[Free text]
 
-[Describe shrinkage and deformation behavior and how this may be controlled]
+
+**Shelf life** 
 
-**Curing agents and release agents**
+*Look up shelf life & expiry date, but also use of senses to check: can you see when it’s off, can you smell it?*
 
 [Free text]
 
-**Minimum wait time before releasing from mold**
-[number] [select hours/days]
-
-**Post-processing**
-[Describe the process of applying softeners, keeping it pressed after mold release, how to store and expiry information etc]
+**Vegan**
 
-**Further research needed on drying/curing/growth?**
+*Is it made without the use of any animal products?*
 
 Yes/No/Not sure
 
-[Describe areas of further research if applicable here]
-
-###Process pictures
-
-*Image guidelines: images should be landscape format and sharp. Please provide captions so the viewer can understand the elements of the setup. Include images of the drying/curing set-up*
-
-![](../images/yourimage1.jpg)*Caption, Image credit, Year*
-
-![](../images/yourimage2.jpg)*Caption, Image credit, Year*
-
-![](../images/yourimage3.jpg)*Caption, Image credit, Year*
-
-![](../images/yourimage4.jpg)*Caption, Image credit, Year*
-
-![](../images/yourimage5.jpg)*Caption, Image credit, Year*
-
-###Variations
-
-*Which variations can be made with the same recipe? Mention other physical forms, additives etcetera. Provide references if applicable*
-
-- [Free text]
-- [Free text]
-- [Free text]
-
-##ORIGINS & REFERENCES
-
-**Cultural origins of this recipe**
-
-*Describe known cultural heritage tradition(s) that are being drawn from as well as communities who made significant contributions to its development:
-*
-[Describe here]
-
-**Needs further research?**   Yes/No/Not sure
 
-[Describe avenues for further research]
+**Is this a by-product is it found in a waste stream?**
 
-###Key Sources
-
-*Which key sources or recipes does this contribution draw from?
-*
-- **[Title of publication 1]** by [First + Last Name Author]\([Affiliation/Institution]\), [Publication name or channel], [YYYY], [link](put URL here).
-
-###Copyright information 
-
-*Is the information listed above copyrighted or published under e.g. a creative commons licence? Provide info here.*
-
-*If not, please state that you agree to publish this recipe under a [Creative Commons Attribution Share Alike (CC BY-SA 2.0) license](https://creativecommons.org/licenses/by-sa/2.0/)*
-
-**By submitting this recipe I agree to publish it under a CC BY-SA 2.0 Creative Commons license. Please mention to these details for attributions:**
-
-[Title of publication 1] by [First Name, Last Name Author]\([Affiliation/Institution]\), [YYYY], [Publication name or channel],[link](put URL here).
-
-##ETHICS & SUSTAINABILITY
-
-*Describe known concerns and issues with this recipe/technique, provide clear explations arguments people may have put forward to address issues with the technique, this material, or it ingredients. Consider social, economical, cultural, political, ecological considerations*
-
-Needs further research?		Yes/No
-
-[Describe avenues that need research here]
-
-**Sustainability tags**
-
-- **Renewable**: yes/no/needs further research
-- **Vegan**: yes/no/needs further research
-- **Made of by-products or waste**:  yes/no/needs further research
-- **Biocompostable**:  yes/no/needs further research, [describe duration and conditions for composting]
-- **Re-usable:** yes/no/needs further research [describe here, e.g. melting, mixing, shredding]
-
-Needs further research?:  Yes/No/Not sure
-
-[Notes]
-
-##PROPERTIES
-
-*Based on technical property categories used in the Material District archive https://materialdistrict.com/material, and the sensory descriptors categories proposed in: Lerma, Beatrice (2010). Materials ecoefficiency and perception. Proceedings: CESB 2010 Prague - Central Europe towards Sustainable Building 'From Theory to Practice': pp. 1-8.*
-
-- **Strength**: fragile/medium/strong/variable
-- **Hardness**: rigid/resilient/flexible/variable
-- **Transparency**: opaque/translucent/transparent/variable
-- **Glossiness**: glossy/matt/satin/variable
-- **Weight**: light/medium/heavy
-- **Structure**: closed/open/variable
-- **Texture**: rough/medium/smooth/variable
-- **Temperature**: cool/medium/warm/variable
-- **Shape memory**: low/medium/high/variable
-- **Odor**: none/moderate/strong/variable
-- **Stickiness**: low/medium/high/variable
-- **Weather resistance:** poor/medium/high/needs further research
-- **Acoustic properties:** absorbing/reflecting/needs further research
-- **Anti-bacterial:** yes/no/needs further research
-- **Non-allergenic:** yes/no/needs further research
-- **Electrical properties:** yes/no/needs further research
-- **Heat resistance:** low/medium/high/needs further research
-- **Water resistance:** low/water resistant/waterproof/needs further research
-- **Chemical resistance:** low/medium/high/needs further research
-- **Scratch resistance:** poor/moderate/high/needs further research
-- **Surface friction:** sliding/medium/braking/variable
-- **Sensitive to color modifiers:** alkaline/acidic/none 
+*Is this ingredient a by-product or does it come from waste streams*	
+Yes/No/Not sure
 
+[Describe in which contexts this resource can be found in abundance]
 
-##ABOUT
 
-**Maker(s) of this sample**
+**Renewable**
 
-- Name: [First + Last Name]
-- Affiliation: [Institution Name]
-- Location:  [City], [Country]
-- Date: [DD-MM-YYYY] – [DD-MM-YYYY]
+*Can this resource be naturally replenished on a human timescale?*
 
-**Environmental conditions**
+Yes/No/Not sure
 
-- Humidity:  [number]% / not sure
-- Outside temp:  [min-max] degrees Celcius
-- Room temp:  [min-max] degrees Celcius
-- PH tap water:  1-14
+*What do you know about how long it takes for this ingredient regrow?Which plants/micro organisms grow this ingredient? How long does it take them to regenerate? Under which conditions?*
 
-**Recipe validation**
+[Describe how long it takes to regrow]
 
-Has recipe been validated? 
 
-No/Yes, by [NAME], [AFFILIATION], [LOCATION], [DATE]
+## Cultural & historical information
 
-**Images of the final sample**
+*Historically, what were the uses of this ingredient? In which contexts were these uses discovered? When? By whom? How did it travel to other places?*
 
-*Image guidelines: all images should be of the object on a white background. The overview image should show the object in its entirety with a frame of white background enclosing it, adding a detail image is recommended. Crop off edges if necessary. All images should be landscape format.*
+[Free text]
 
-![](../images/yourimage1.jpg)*Caption, Image credit, Year*
+
+##Concerns 
 
-![](../images/yourimage2.jpg)*Caption, Image credit, Year*
 
-![](../images/yourimage3.jpg)*Caption, Image credit, Year*
+**Describe how this ingredient has been or might be contested. What are the issues and concerns? Which arguments are put forward?**
 
+*may be cultural, health-wise, ecological, social, cultural, political, economical arguments*
 
-##REFERENCES
+[Free text]
+
 
-[List all references used, including key sources of the recipe]
+##References
 
-- **[Title of publication 1]** by [First + Last Name Author]\([Affiliation/Institution]\), [Publication name or channel], [YYYY], [link](put URL here).
+*Please provide information to the references used*
 
+- **Title** by [name], [publication channel], [date]: [link](URL HERE)
\ No newline at end of file

docs/projects/templates/recipe_takeouts.md

-# Take outs from recipe
-
-##Put these in ingredient pages
-
-### Cultural & ecological information
-
-#### Where are the ingredients locally abundant?
-
-Gelatin is collagen extracted from the skin, bones, and connective tissues of animals (e.g. cattle, chicken, pigs, fish). It can be produced almost anywhere, so try finding a local supplier. In the Netherlands, Jacob Hooy sells gelatine made from cow's skin.
-
-Glycerin is a sugar alcohol derived from animal products, plants or petroleum. As such it can be produced almost anywhere. Try to find a vegetable-based glycerine that is produced locally. In the Netherlands, Orphi is an affordable vegetable-based glycerin brand.
-
-Water quality is not of the essence for this recipe. Most tap water will be fine. The PH level of the water might affect PH sensitive natural colorants (e.g. ink or dye extracted from red cabbage).
-
-**Needs further research?**  Not sure
\ No newline at end of file