From: Tony Conrad (email suppressed)
Date: Mon Feb 18 2008 - 23:20:16 PST
Thanks for asking, Kevin----------
Since I didn't prefer to bake films in the dark,
I used a very slow diazo-based
material (Kalvar) that was intended for thermal
developing. This way the baking
simultaneously processed any latent images.
Incandescent room lighting did not
affect Kalvar, which is blue-sensitive at best.
The room light, or the oven light if you have one,
also makes it easy to watch
the process of the material in the oven,
without any special provision such as
you may be suggesting (say sampling a few frames
every few minutes).
-----------t0ny
On Sat Feb 16 15:23 , Kevin J Hooper email suppressed> sent:
>Thank you so much for your response Mr. Conrad.
>Do you have any advice for a preexposure baking method?
>
>Also, in the method you described, while you wait for it to get to the right
>point, what are some signs to start to look for to tell me that it is near
>ready.
>
>Thank you so much again.
>
>Sincerely, Kevin Hooper
>
>----- Original Message -----
>From: Tony Conrad email suppressed>
>Date: Saturday, February 16, 2008 3:01 pm
>Subject: Re: Baking Film
>To: email suppressed
>
>> Hi Kevin---------
>>
>> I recommend carefully separating the dry strands of film so that they
>> will brown well. Film that is spread out like this and baked dry at
>> around 450 degrees will become nicely crispy, with a beautiful glazed
>>
>> microstructure; but it can also burn if you don't keep an eye on it.
>> Be prepared to air out your kitchen, since cooking the base material
>> causes the release of noxious fumes!
>>
>> ------t0ny
>>
>>
>> Tony Conrad
>>
>> Department of Media Study, Center for the Arts 231,
>> University at Buffalo 14260
>>
>>
>>
>>
>> On Sat Feb 16 13:43 , Kevin J Hooper email suppressed> sent:
>>
>> >Hello All,
>> >
>> >I am a student and I am about to embark on my first experiment into
>> baking film. I was wondering if anyone can share with me some advice
>> and technique that they have experienced. Degrees? Time?
>> Bake with water or without?
>> >
>> >I hope someone can help.
>> >
>> >Thanks, Sincerely, Kevin Hooper
>> > email suppressed
>> >
>> >
>> >__________________________________________________________________
>> >For info on FrameWorks, contact Pip Chodorov at email suppressed>.
>> >
>> >
>>
>>
>> __________________________________________________________________
>> For info on FrameWorks, contact Pip Chodorov at email suppressed>.
>
>
>__________________________________________________________________
>For info on FrameWorks, contact Pip Chodorov at email suppressed>.
>
>
__________________________________________________________________
For info on FrameWorks, contact Pip Chodorov at <email suppressed>.