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  1. #51

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    Quote Originally Posted by RalphLambrecht View Post
    sorry for hijacking thr thread,but i have a side question:
    what can one add to thr recipe to prevent bacterial growth?some formulae develop a fowl smell wftr a qweek or two.
    Is the smell just oxidation products of developer? Hydroquinone smells unpleasant after a while.

    Agfa used to sell Algezid which I still use to keep water in the print washer free of fungal and algal growth, but the instructions say not to use it in processing solutions. Presumably it could interfere with the processing. As a Zen master said "You can't change one thing."

  2. #52
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    mat the moment my choices are antifreeze or penicilin. isn't there something less drastic?
    Regards

    Ralph W. Lambrecht
    www.darkroomagic.comrorrlambrec@ymail.com[/URL]
    www.waybeyondmonochrome.com

  3. #53
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    Quote Originally Posted by RalphLambrecht View Post
    mat the moment my choices are antifreeze or penicilin. isn't there something less drastic?
    Penicillin drastic? Penicillin is so mild that even humans survive its ingestion! Before you decide on an antibacterial substance you need to make sure that this agent works in dry or at most moist environments and stays active for decades to come. Neither is certain for Penicillin. Also note, that Penicillin works against many bacteria, it is produced by molds, so don't expect it to be all that much anti-fungal. I'm also not sure what you expect from anti-freeze.
    Trying to be the best of whatever I am, even if what I am is no good.

  4. #54
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    how about plain salt?
    Regards

    Ralph W. Lambrecht
    www.darkroomagic.comrorrlambrec@ymail.com[/URL]
    www.waybeyondmonochrome.com

  5. #55
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    Quote Originally Posted by RalphLambrecht View Post
    how about plain salt?
    Salt would need to be there in sufficient concentration. Soup and cooked meat get moldy, bacon does not (so fast). Not sure whether bacon like concentration would be good for film, though

    The E6 final rinse uses formalin which is necessary for color stability and supposedly also acts as bactericide/fungicide. PE has posted recipes here.
    Trying to be the best of whatever I am, even if what I am is no good.

  6. #56
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    Quote Originally Posted by RalphLambrecht View Post
    sorry for hijacking thr thread,but i have a side question:
    what can one add to thr recipe to prevent bacterial growth?some formulae develop a fowl smell wftr a qweek or two.
    Ryuji suggests 2-phenylphenol or Borate. http://goo.gl/E08Xh.

  7. #57
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    seawater has 3% or 35g/l of salt.
    Regards

    Ralph W. Lambrecht
    www.darkroomagic.comrorrlambrec@ymail.com[/URL]
    www.waybeyondmonochrome.com

  8. #58
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    Quote Originally Posted by RalphLambrecht View Post
    seawater has 3% or 35g/l of salt.
    Trust me, it does not preserve dead fish Think brine, if you want to preserve food or gelatine with salt.
    Trying to be the best of whatever I am, even if what I am is no good.

  9. #59
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    i want to ty simulating seawater as closely as possible, thinking 3.5%salt,2%sodium sulfite, what else?,any thoughts??
    Regards

    Ralph W. Lambrecht
    www.darkroomagic.comrorrlambrec@ymail.com[/URL]
    www.waybeyondmonochrome.com

  10. #60

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    It's just not worth the trouble trying to keep a 2% sodium sulphite solution for use as hypo clear. It must be the cheapest solution used in home processing, so why not just mix up a new batch for each new batch of film or paper and discard after use. If you're doing a lot of processing you can keep it for a few days, but just discard it once it goes off.

    You shouldn't then have any concerns about capacity or contamination, or encounter any mould.

    HCA is probably also something that does not need to be formulated very precisely; unlike developer or fix, you can probably get away with teaspoon measures once you work out much your current batch of sodium sulphite weighs in your standard teaspoon measure, and how many teaspoons you need for a given volume of water.

    Philip Jackson

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