This shows you the differences between two versions of the page.
| Both sides previous revisionPrevious revisionNext revision | Previous revision | ||
| michka:research:cooked_materials [2014-07-02 12:27] – michka | michka:research:cooked_materials [2014-10-03 12:37] (current) – michka | ||
|---|---|---|---|
| Line 2: | Line 2: | ||
| ===by Chloé Lequette & Michka Mélo=== | ===by Chloé Lequette & Michka Mélo=== | ||
| - | This page reports the afternoon of experimentations we had with [[http:// | + | This page reports the afternoon of experimentations we had on June 24th with [[http:// |
| ====How to produce the material ?==== | ====How to produce the material ?==== | ||
| ===Step 1 - Eggshells=== | ===Step 1 - Eggshells=== | ||
| + | |||
| + | {{: | ||
| * Get some eggshells. | * Get some eggshells. | ||
| Line 12: | Line 14: | ||
| * Carefully remove the inner skin/ | * Carefully remove the inner skin/ | ||
| * Crush them in bits as tiny as possible. | * Crush them in bits as tiny as possible. | ||
| + | |||
| + | {{: | ||
| ===Step 2 - Flour=== | ===Step 2 - Flour=== | ||
| - | | + | {{: |
| - | * Let it sit for a while. | + | |
| - | * Once you can see two fractions, a solid one sitting at the bottom of the flask, and some white water on the top, discard the water fraction and keep the solid fraction. | + | Mix flour in excess of water and let it sit for a while. |
| + | |||
| + | {{: | ||
| + | |||
| + | Once you can see two fractions, a solid one sitting at the bottom of the flask, and some white water on the top, discard the water fraction and keep the solid fraction. | ||
| + | |||
| + | {{: | ||
| This step aims at dissolving the starch contained in the flour, and keep only the glutinous fraction of the flour. | This step aims at dissolving the starch contained in the flour, and keep only the glutinous fraction of the flour. | ||
| ===Step 3 - Mixing=== | ===Step 3 - Mixing=== | ||
| + | |||
| + | {{: | ||
| Mix the glutinous fraction of flour with crushed eggshells. | Mix the glutinous fraction of flour with crushed eggshells. | ||
| The proportion changes the nature of the material. Chloé goes for 2/3 wet flour for 1/3 crushed eggshells, but she says that half-half is also fine. | The proportion changes the nature of the material. Chloé goes for 2/3 wet flour for 1/3 crushed eggshells, but she says that half-half is also fine. | ||
| + | |||
| + | {{: | ||
| ===Step 4 - Forming=== | ===Step 4 - Forming=== | ||
| + | |||
| + | {{: | ||
| You can either mold it, or use a syringe as an extruder. | You can either mold it, or use a syringe as an extruder. | ||
| Line 33: | Line 49: | ||
| ===Step 5 - Drying=== | ===Step 5 - Drying=== | ||
| - | Then, just let it dry overnight. | + | {{: |
| - | You can accelerate drying by using a microwave. One minute at 1000 W is too much, but five minutes on the grill position were fine. | + | Then, just let it dry overnight. |
| ===Final Result=== | ===Final Result=== | ||
| Line 43: | Line 59: | ||
| ====Others experimentations==== | ====Others experimentations==== | ||
| - | We tried to replace crushed eggshells by some mineral powder with found in a jar here at FoAM. However, it did not work out well, as many cracks appeared when drying. | + | {{: |
| + | |||
| + | We tried to replace crushed eggshells by some mineral powder with found in a jar here at FoAM. | ||
| + | |||
| + | {{: | ||
| + | |||
| + | The liquid material looked very nice. However, it did not work out well, as many cracks appeared when drying. | ||