| I'd be curious to see how well it works (with real urea). Urea is a potent denaturant of proteins (like gelatin) and so, while I can see how softening gelatin might change the development properties, there's probably a fine line between that and simply turning the emulsion to mush.
My guess is also that this technique might have worked better in the 50s when emulsion layers were (IIRC) thicker. |