diff --git a/docs/files/recipes/agarfoil.md b/docs/files/recipes/agarfoil.md index c9b320b0d332eed523caae1e13f1fda43c98ca3e..786207ff8df264a76e53d9e8d3ffa04d0d22abbe 100644 --- a/docs/files/recipes/agarfoil.md +++ b/docs/files/recipes/agarfoil.md @@ -81,9 +81,9 @@ Before processing/drying/curing: approx. 200 ml Allow the foil to dry for a week for best results (or 3 days minimum). If you don't peel it off the surface it will shrink much less in width/length. -- Mold depth: 1.5-2.5 mm -- Shrinkage thickness 30-50 % -- Shrinkage width/length 10-20 % +- Mold depth: 1.5-2.5 mm +- Shrinkage thickness 40-60 % +- Shrinkage width/length 5-10% % **Shrinkage and deformation control** diff --git a/docs/files/recipes/alginatefoil.md b/docs/files/recipes/alginatefoil.md index 4678876fc08d840409efd956742ae38b51e898b3..e569440e0487cfe78b10a46729f09c2b0f8d5b03 100644 --- a/docs/files/recipes/alginatefoil.md +++ b/docs/files/recipes/alginatefoil.md @@ -78,7 +78,7 @@ Approx. 100 ml of calcium chloride 10% solution that can be used for any alginat ###Drying/curing/growth process - Mold depth: N/A -- Shrinkage thickness: 20-30 % +- Shrinkage thickness: 40-60 % - Shrinkage width/length: 10-20 % **Shrinkage and deformation control** diff --git a/docs/files/recipes/alginatestring.md b/docs/files/recipes/alginatestring.md index 9648f6097e41276b7cb8bdb2f0def44c2d6f56e5..2662f32dab5c9046d3633bb4ccbb444dffab3008 100644 --- a/docs/files/recipes/alginatestring.md +++ b/docs/files/recipes/alginatestring.md @@ -89,7 +89,7 @@ Approx. 300 ml of calcium chloride 10% solution that can be used for any alginat ###Drying/curing/growth process - Syringe diameter: 2-5 mm -- Shrinkage thickness: 20-30 % +- Shrinkage thickness: 30-60 % - Shrinkage width/length: N/A **Shrinkage and deformation control** diff --git a/docs/files/recipes/bananaclay.md b/docs/files/recipes/bananaclay.md index 8c47b0e0c655f16a2316a2c5b928b94a653c376c..60b4031d22f4f5b56104c755c5d7f16f72c3f540 100644 --- a/docs/files/recipes/bananaclay.md +++ b/docs/files/recipes/bananaclay.md @@ -5,13 +5,13 @@ ##GENERAL INFORMATION -A fibrous, clay-like material made from banana peels. Although technically this would be considered a polymeer, the look and feel of this material is clay like and has a rough surface: like a clay with fibres added to it. It smells very strong during cooking, much less after drying. It smells and feels a little similar to rubber, maybe slightly earthier. +A fibrous, clay-like material made from banana peels. Although technically this might be considered a polymeer, the look and feel of this material is clay like and has a rough surface: like a clay with fibres added to it. It smells very strong during cooking, much less after drying. It smells and feels a little similar to rubber, maybe slightly earthier. **Physical form** Surfaces -Color without additives: dark brown with lighter strands of fibre +Color without additives: dark brown **Fabrication time** @@ -31,7 +31,7 @@ Final form achieved after: 1 week ###Ingredients -* **banana peels - 7 pcs** mush scraped out, stems chopped off, you can dry them while collecting. Once boiled they get sticky. The starch is the polymer, the fibres give strength to the material. +* **banana peels - 7 pcs** stems chopped off, you can dry them while collectinga batch. Once boiled they get sticky. The starch is the polymer, the fibres give strength to the material. * **white vinegar - 50 ml** * **1 tbsp soda ash** - to rinse and break down the banana peel * **white vinegar (part two) - 30 ml** @@ -59,8 +59,8 @@ Approx. 75 grams (when wet) ###Method 1. **Preparing the banana peels** - - Remove the pulp if you haven't done so, and cut off the stems, they're very hard to puree. - - Cut the peels into smaller pieces + - Cut off the stems, they're hard to puree as finely as the peel + - Cut the peels into smaller pieces (you can also use them as a whole, this will be harder to puree but give you a rougher finish with visible fibres) - Boil in water with 50 ml vinegar and soda ash for about 30 minutes or until totally soft. The smell will be very strong and the banana peels will be very sticky. 1. **Puree and rest** @@ -72,23 +72,24 @@ Approx. 75 grams (when wet) - strain the puree in a strainer, puree again if it's still very rough - then put in a cheesecloth or towel and press the majority of the water out. - mix in the glycerine - - put it on a surface and flatten it (with a rolling pin, or with your hands). Keep it pressed under heavy objects (like books) for a couple hours. + - put it on a surface and flatten it (with a rolling pin, or with your hands). 1. **Baking the clay** - - then put the slab in the oven for 30 mins at 130 degrees Celcius + - put the clay in the oven for 30 mins at 130 degrees Celcius 1. **Air drying the slab (min. 3 days)** - - Leave to air dry for 3 at least 3 days, alternate drying and pressing with a stack of books. + - Keep it pressed under heavy objects (like books) for a couple hours or overnight, right after the oven time + - Then leave to air dry for at least 3 days, alternate drying and pressing with a stack of books every few hours - Trim fraying edges with scissors before the slab is completely dry and hard. ###Drying/curing/growth process -The air drying phase of at least three days is crucial here. The slab will still be very moist after the oven time. It will be fragile when you take it out but gets a lot stronger as it air dries. +The pressing after oven time and air drying phase of at least three days is crucial here. The slab will still be very moist after the oven time. It will be fragile when you take it out but gets a lot stronger as it air dries. - Mold depth (surfaces and solids) or diameter (strings): 5 mm - Shrinkage thickness 20-30 % -- Shrinkage width/length 0-10 % +- Shrinkage width/length 5-10 % **Shrinkage and deformation control** @@ -122,6 +123,25 @@ Not sure, the function of the vinegar and soda ash is not entirely clear and cou *The top after pressing and baking, Loes Bogers, 2020* *The bottom after pressing and baking, Loes Bogers, 2020* +**For reference** + +This is what the clay looks like if you do chop the banana peels into pieces before boiling: much finer, no visible fibres. + +*Chopped peels boiling, Loes Bogers, 2020* + +*Squeezing the liquid out of the paste after soaking, Loes Bogers, 2020* + +*Clay where the banana peels have been chopped before boiling, Loes Bogers, 2020* + +*Clay where the banana peels have been chopped before boiling, Loes Bogers, 2020* + +*Clay where the banana peels have been chopped before boiling, Loes Bogers, 2020* + +*Clay where the banana peels have been chopped before boiling, Loes Bogers, 2020* + +*Clay where the banana peels have been chopped before boiling, Loes Bogers, 2020* + + ###Variations - Use a 3D mould for to make 3D objects diff --git a/docs/files/recipes/biofoam.md b/docs/files/recipes/biofoam.md index 747f5d9c84ff4ffbea6f2c211e28bdc6866b428f..9b3616081a1f6428db898de47742003a8ac166a3 100644 --- a/docs/files/recipes/biofoam.md +++ b/docs/files/recipes/biofoam.md @@ -85,7 +85,7 @@ Peel it off the mold after 48-72 hours. The foam should not feel cold to the tou - Mold depth: 3 mm - Shrinkage thickness: 30-50 % -- Shrinkage width/length: 0-10 % +- Shrinkage width/length: 5-10 % **Shrinkage and deformation control** diff --git a/docs/files/recipes/biofoilextraflexible.md b/docs/files/recipes/biofoilextraflexible.md index 9510be09e7fa0d4f00697b028fbe62d736ae6d17..690189457ef21ef8c69d2bc5eddbe349cabccbc8 100644 --- a/docs/files/recipes/biofoilextraflexible.md +++ b/docs/files/recipes/biofoilextraflexible.md @@ -84,7 +84,7 @@ Approx. 200 ml before drying/processng Peel it off the mold after 48-72 hours (enjoy the sound it makes!) - Mold depth: N/A - Shrinkage thickness: 30-50 % -- Shrinkage width/length: 0-10 % +- Shrinkage width/length: 5-10 % **Shrinkage and deformation control** diff --git a/docs/files/recipes/biolino.md b/docs/files/recipes/biolino.md index b5278ec6dde3d488316c18ea37fb217407172234..a395a943fb38bcb0791882d5a25f06011c872c4b 100644 --- a/docs/files/recipes/biolino.md +++ b/docs/files/recipes/biolino.md @@ -1,4 +1,4 @@ -#BIOLINOLEUM +# BIOLINOLEUM <iframe width="560" height="315" src="https://www.youtube.com/embed/cZIIQKz5wYI" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe> diff --git a/docs/files/recipes/bioresin.md b/docs/files/recipes/bioresin.md index 86f916bd5a7ef80ef80a815400d961412fc774d4..51116d81570857dd868d4f1a7c6a015ad9f92016 100644 --- a/docs/files/recipes/bioresin.md +++ b/docs/files/recipes/bioresin.md @@ -20,7 +20,7 @@ Processing time: 5-10 days Need attention: None, just leave it to dry as long as is feasible with lots of airflow. -Final form achieved after: 10 days +Final form achieved after: 14 days **Estimated cost (consumables)** @@ -68,7 +68,7 @@ Approx. 300 ml (make sure to evaporate a lot of water during cooking time) 1. **Cooking the ingredients** - Simmer and slowly stir the mixture between 60-80 degrees celcius for at least 20 minutes or up to an hour. Turn it lower when bubbles appear: you don't want the liquid to move, don't boil it. - - Longer cooking time allows more water to evaporate. You will get a thicker liquid. To cast larger volumes and solids with this recipe, evaporate a lot of water, until it's very thick. Sometimes it's worth reheating and melting scraps, they've already dissipated a lot of water and result in nice castings. + - Longer cooking time allows more water to evaporate and will dramatically reduce shrinkage of the casted object. You will get a thicker liquid. To cast larger volumes and solids with this recipe, evaporate a lot of water, until it's very very thick. Sometimes it's worth reheating and melting scraps, they've already dissipated a lot of water and result in nice castings. - If froth appears on top of your liquid and doesn't go away, you can use a coffee filter to absorb it by covering the surface with it and then taking it off. In cooking this is called a *cartouche*, you can also make one from kitchen paper. Take a round coffee filter that fits into your pot. Absorb additional froth using some kitchen paper. 1. **Casting** @@ -83,12 +83,12 @@ Approx. 300 ml (make sure to evaporate a lot of water during cooking time) ###Drying/curing/growth process - Mold depth: 7 cm (filled up until 2.5cm high) -- Shrinkage thickness: 10-20 % -- Shrinkage width/length: 10-20 % +- Shrinkage thickness: 5-15 % +- Shrinkage width/length: 5-15 % **Shrinkage and deformation control** -Letting it dry up to ten days to get to the final form. It will be flexible at first but will slowly harden until its totally rigid. +Letting it dry up to 2 weeks to get to the final form. It will be flexible at first but will slowly harden until its totally rigid. **Curing agents and release agents** @@ -132,6 +132,7 @@ The resin does not cure evenly across the surface, some might be negotiated by s - Add **less glycerine** for a more rigid plastic - **Stiffeners** such as fibres, yarn or natural debris may be added for more structure and reinforcement. - **Fillers** such as almond or sunflower oil, can be added to prevent additional shrinkage but might affect stickyness. +- **Re-use** your bioresin scraps and experiments. Remelting dried bioresin in a dash of water will give you an already very concentrated mixture (the water has evaporated during its drying time) that helps you cast objects that will shrink much less than "virgin" bioresin. ##ORIGINS & REFERENCES diff --git a/docs/files/recipes/biorubber.md b/docs/files/recipes/biorubber.md index 8e573ce728c0c402dbca0c44af7edb187cce40ed..a7c97321929781b7666b734423dc40688dcd17e2 100644 --- a/docs/files/recipes/biorubber.md +++ b/docs/files/recipes/biorubber.md @@ -1,10 +1,8 @@ # STARCH-BASED RUBBER -<iframe width="560" height="315" src="https://www.youtube.com/embed/xTVABD1KlsY" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe> +<iframe width="560" height="315" src="https://www.youtube.com/embed/B1zFfDPx7t4" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe> -**>> update video <<** - -A rubbery bioplastic based on gelatin and potato starch. This slab feels a bit like a rubber car tyre. It's strong but flexible and is less stiff then the gelatine-based biosilicone for example. It has a sour smell from the vinegar (this slowly fades but does not disappear). +A rubbery bioplastic based on gelatin and potato starch. This slab feels a bit like a rubber car tyre. It's strong but flexible and is less stiff then the gelatine-based biosilicone for example. It has a sour smell from the vinegar (this slowly fades but does not disappear completely). **Physical form** @@ -94,7 +92,7 @@ Approx. 250 ml before casting **Shrinkage and deformation control** -Letting it dry for a week or so to get to the final form. It will be flexible at first but will slowly harden until its totally rigid. The slab needs some attention during drying as the edges that are thinner will curl up. Trim the piece before it's completely hard. Occassionally press down the slab under a stack of books for a few hours to keep it flat. +Letting it dry for a week or so to get to the final form. It will be flexible at first but will slowly get more rigid. The slab needs some attention during drying as the edges that are thinner will curl up. Trim the piece before it's completely hard. Occassionally press down the slab under a stack of books for a few hours to keep it flat. **Curing agents and release agents** @@ -125,16 +123,14 @@ Not sure. *Stirring in the corn starch mixture, Loes Bogers, 2020* -*Finish with a custard-like thickness, Loes Bogers, 2020* +*Finish with viscuous liquid, like custard, Loes Bogers, 2020* -*Spread the paste with a spatula (be quick!), Loes Bogers, 2020* +*Spread the paste with a spatula, Loes Bogers, 2020* -*The strach-based rubber curing, Loes Bogers, 2020* +*The strach-based rubber curing, Loes Bogers, 2020* *Trimming the - still flexible - slab for further curing, Loes Bogers, 2020* -*Drying the slab on a roster (pressed down with books occasionally), Loes Bogers, 2020* - ###Variations diff --git a/docs/files/recipes/fishskin.md b/docs/files/recipes/fishskin.md index eb7b137fd9d134e7b961766e0a79a3735768fc0f..f0615af631ae816a8d93a9c1690af16e28228597 100644 --- a/docs/files/recipes/fishskin.md +++ b/docs/files/recipes/fishskin.md @@ -1,4 +1,4 @@ -#TANNED FISH SKIN +# TANNED FISH SKIN <iframe width="560" height="315" src="https://www.youtube.com/embed/M7Jz0gQ61vw" frameborder="0" allow="accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture" allowfullscreen></iframe> diff --git a/docs/images/bananav21.jpg b/docs/images/bananav21.jpg new file mode 100644 index 0000000000000000000000000000000000000000..02c0305513204f4a0e5c1737f2d005003f2ed5ab Binary files /dev/null and b/docs/images/bananav21.jpg differ diff --git a/docs/images/bananav210.jpg b/docs/images/bananav210.jpg new file mode 100644 index 0000000000000000000000000000000000000000..88f376783f3921a59984c22bb284f8fb02e217f5 Binary files /dev/null and b/docs/images/bananav210.jpg differ diff --git a/docs/images/bananav212.jpg b/docs/images/bananav212.jpg new file mode 100644 index 0000000000000000000000000000000000000000..89dee542836b61bb56fd98d928a748f0730e3a89 Binary files /dev/null and b/docs/images/bananav212.jpg differ diff --git a/docs/images/bananav214.jpg b/docs/images/bananav214.jpg new file mode 100644 index 0000000000000000000000000000000000000000..5986653b6f0051c41fe05d31c6c09730eeff8e8e Binary files /dev/null and b/docs/images/bananav214.jpg differ diff --git a/docs/images/bananav22.jpg b/docs/images/bananav22.jpg new file mode 100644 index 0000000000000000000000000000000000000000..a83bf63c573804b4f3c72d8fd2ecacf3a1fa1e5e Binary files /dev/null and b/docs/images/bananav22.jpg differ diff --git a/docs/images/bananav25.jpg b/docs/images/bananav25.jpg new file mode 100644 index 0000000000000000000000000000000000000000..b3feff8b459a2e7b2e551110b535bc25ea7ece9b Binary files /dev/null and b/docs/images/bananav25.jpg differ diff --git a/docs/images/bananav26.jpg b/docs/images/bananav26.jpg new file mode 100644 index 0000000000000000000000000000000000000000..ac43597d0ef3cf34b3bad3598a72469459695fe1 Binary files /dev/null and b/docs/images/bananav26.jpg differ diff --git a/docs/images/bananav28.jpg b/docs/images/bananav28.jpg new file mode 100644 index 0000000000000000000000000000000000000000..f6ebd096272f263c1f170af82d51016d83373232 Binary files /dev/null and b/docs/images/bananav28.jpg differ diff --git a/docs/images/bananav2_0.jpg b/docs/images/bananav2_0.jpg new file mode 100644 index 0000000000000000000000000000000000000000..7b298331e03d06e474d2427a1de8213af15e90e1 Binary files /dev/null and b/docs/images/bananav2_0.jpg differ diff --git a/docs/images/starch_new1.jpg b/docs/images/starch_new1.jpg new file mode 100644 index 0000000000000000000000000000000000000000..444ac9b0daef3b6c9c6947a865a50a68b0318d64 Binary files /dev/null and b/docs/images/starch_new1.jpg differ diff --git a/docs/images/starch_new2.jpg b/docs/images/starch_new2.jpg new file mode 100644 index 0000000000000000000000000000000000000000..950cba51b2e4e98c49c2281239d7524a24b14fea Binary files /dev/null and b/docs/images/starch_new2.jpg differ