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Shelf life of methyl cellulose



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I experienced: Glutolin 77 after about 2 months in our warm
climate(Rome/Italy) becomes thinner and smells bad.

Regards
Meinrad
________________________
Meinrad Josef Tomann
Piazza del Tempio di Diana, 14
I-00153 Roma
Tel.: 0039-06-57 17 02 39 (57 17 02 74)
Fax: 0039-06-574 37 93
e-mail: tomann@ocist.com
Web: www.ocist.com
www.ocist.com/libri.htm
http://community.webshots.com/user/meinrad
http://www.bgzehnwn.ac.at/marmor/
http://www.amputee.it




----- Original Message -----
From: "Michael Stewart" <WeSpeakVolumes@AOL.COM>
To: <BOOK_ARTS-L@LISTSERV.SYR.EDU>
Sent: Sunday, August 05, 2001 8:20 PM
Subject: Shelf life of methyl cellulose


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>            See footer at the bottom of this message (or top of
>      the digest) for instructions on searching the archive, setting
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>
> I'd be interested in knowing the group's experience with the shelf life of
> methyl cellulose. I make a little bit at a time, and keep it in an
airtight
> jar. But I've wondered if there comes a point where it shouldn't be used,
and
> should be replaced with a fresh batch.
>
> About how long does it stay good for? Would it last longer if
refrigerated,
> or would that change its physical properties?
>
> Your thoughts?
>
> Thank you,
> Mike Stewart
> We Speak Volumes
> Peekskill, NY
>
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