Re: [ARSCLIST] scotch 227

["Marie O'Connell" <Marie.OConnell@xxxxxxx>]

Hi Michael

If you would like a walk-through of the isopropyl method using Q-Sticks,
feel free to call me.  Sorry, I can't build you one of my machines and send
it to you ;-)  Remember, you really need to be wearing a special mask as the
fumes from iso are not a good thing to breath in.

Cheers


Marie O'Connell
Sound Archivist/Audio Engineer/Sound Consultant
The Center For Oral History & Cultural Heritage
The University Of Southern Mississippi
118 College Drive #5175
Hattiesburg, MS, 39401-406
Ph: 601-266-6514
Fax: 601-266-6217
 
-----Original Message-----
From: Association for Recorded Sound Discussion List
[mailto:ARSCLIST@xxxxxxx] On Behalf Of Bridavsky, Michael G
Sent: Thursday, March 30, 2006 12:42 PM
To: ARSCLIST@xxxxxxxxxxxx
Subject: Re: [ARSCLIST] scotch 227

I am also using a Fisher Scientific incubator oven. The tape has been
baked three times in the past 2 weeks at 133 F for 9 hrs each time with
no noticeable improvement.

I am considering let it sit for a month or so, and rebaking it for a
longer period of time as suggested. 

If that doesn't work I will try to use isopropyl alchohol which
admittedly makes me a little nervous...

Ive baked probably close to 30-40 reels of 226 and they have all played
back fine after the first 9 hr bake. I wonder why the 227 is being so
stubborn.

Thanks for your help!
mike





----------------------------------

Michael Bridavsky
Audio Engineer
Digital Audio Archiving Project
Indiana University School of Music

Office: 812-855-6061
Cell:   812-327-7939


-----Original Message-----
From: Association for Recorded Sound Discussion List
[mailto:ARSCLIST@xxxxxxx] On Behalf Of Robert Hodge
Sent: Thursday, March 30, 2006 12:08 PM
To: ARSCLIST@xxxxxxxxxxxxxxxx
Subject: Re: [ARSCLIST] scotch 227

Hi ,

I thought I'd my experience with a reel of tape that also wouldn't
respond to baking.I've baked dozens of reels successfully , with the
exception of this one.

Extending the baking time and raising the temperature made not one bit
of difference in the playback results . My results were exactly the same
as yours. 
We use a  Fischer Scientific oven with very accurate temperature
control. 

There is no question about it being SSS. 

 The recording it contained would fit in the period of the early to mid
70's. 

I could never identify the manufacturer of my tape as it was on a
generic reel metal reel that would have once held acetate tape..  It is
.50 mil. tape.

I offer this information for what it's worth. 

Good Luck,

Bob Hodge  

Robert Hodge,
Senior Engineer
Belfer Audio Archive
Syracuse University
222 Waverly Ave .
Syracuse N.Y. 13244-2010

315-443- 7971
FAX-315-443-4866

>>> mbridavs@xxxxxxxxxxx 3/30/2006 11:27 AM >>>
Hello,
I've been reading the list for while and appreciate the information and
knowledge that is shared here, and I have a question about a particular
brand/stock of tape. 

Most of our recordings made in the mid-late 80's and easrly 90's was
recorded to Scotch 226. It's all pretty sticky, but bakes well. I have
just encountered a single reel of Scotch 227. It seems to be a thinner
tape than the 226, ad Im assuming it was an economy version of 226. It
is also sticky, however it does not respond to baking. While the amount
of deposit left on the heads and guides is minimal, and the tape passes
through the transport without slowing, the squeal and distortion is
audible in the transfer.

Does anyone have any experience with this tape? Any suggestions or other
treatments that might get it to run smoothly?

Thanks
mike


----------------------------------

Michael Bridavsky
Audio Engineer
Digital Audio Archiving Project
Indiana University School of Music

Office: 812-855-6061
Cell:   812-327-7939