Eleanora Eden on thu 14 apr 05
I just spent the wee hours with the site below. If anybody has a
burning desire to understand the process of going from recipe to
unity or visa versa, this will show you the way.
The process from unity to recipe makes it obvious why so many recipes
have such odd amounts. I have never thought the glaze would mind if
you put in 10 parts or 10.1 parts of something.
Eleanora
>Hi Eleanora,
>
>I have two notes on my website which show conversion between recipe and unity
>formula and vice versa manually. I don't if they will help but perhaps they
>might. :
>
>http://www.clayosmos.com/glazes.html
>
>Unity formula is so called because the molar quantities if the
>fluxes sum to 1.
>
>For what you want to do, doing it manually would certainly bang it home, but a
>glaze prog. would be easier. Most glaze calc. programs have features to see
>limit formulae.
>
>Hi John, I assume where you said "like .07 or .8" you meant "like
>.07 or .08" ?
>Not meaning to nit-pick, just to clarify.
>
>Thx
>D
>
>
>
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Daniel Semler on thu 14 apr 05
Hi Eleanora,
Actually, 10 parts of something versus 10.1 parts in 100, is not likely to
make any difference in practice. It is true that many recipes are quoted with
an apparently high precision. If they've come from calculations, that's the
likely reason, mathematics. Whether anyone can, or needs to, actually measure
and mix to that precision is another thing. When one mixes a batch, mixing 100
grams makes errors in measuring/mixing more apparent. Its easier to weigh 1000g
to 1% accuracy than it is to weigh 10g. I usually mix 300g test batches at a
minimum for this reason.
> The process from unity to recipe makes it obvious why so many recipes
> have such odd amounts. I have never thought the glaze would mind if
> you put in 10 parts or 10.1 parts of something.
>
Thanx
D
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