Re: [ARSCLIST] Tape baking question

["Marie Azile O'Connell" <marie.oconnell@xxxxxxx>]

Hi -

I'll put in my sixpence worth here.  I am working on a series of 10.5 inch
reels.  Some are acetate and some are plastic/mylar.  Most of these tapes have
highly acidic boxes, notes and cards, including the paper leader.  What I have
been doing is cutting out strips of Pellon and putting 2 layers over the heads
to save on head wear.  Then, as each splice come up....you hear it before you
get to it, I then clean the layers with lighter fluid.  Once I get to the
actual splice I then replace it, after cleaning off the old glue and put it
back together with archival splicing tape.  It is very time comsuming, but well
worth the efoort.

The ones which can be baked, will go into the - Baking pile and the acetates,
ofcourse, do not get baked!  Don't want a fire!  They are all then library
wound back to tailout.  Some are only pancakes, so I take the reel off and put
it back in the highly acidic box!  I created a database where I input all this
information into it - tape type, tape width, machine used, etc.

I had my worst one today, which was acetate 1/4 inch - great to see the glow of
acetate!  This tape had lost oxide where it had adhered to the old glue.  I
could see daylight!  The splices even had daylight!  All up, this reel, once
respooled tomorrow will have taken 5 hours to prepare it for the next stage!

Cheers
Marie
-- 
Marie O'Connell
Sound Archivist/Sound Engineer/Sound Consultant
www.cupsnstrings.com
3017 Nebraska Avenue
Santa Monica, CA, 90404
Ph: 310-453-1615
Fax: 310-453-1715
Cell: 601-329-6911


Quoting "Richard L. Hess" <arclists@xxxxxxxxxxxxxxx>:

> Thanks, Tom,
> 
> There are so many complexities and options that I'd really have to see  
> the tape and do the project. These are too complex to diagnose on the  
> list.
> 
> For example, a worst-case scenario MIGHT be to break or disassemble  
> the reel and lift off "donuts" of tape -- see the Big Donut picture on  
> my Web page.
> 
> That might be the safest route. Unspooling after cold soak at 1.88  
> in/s might also be good, but the low humidity of cold soak isn't  
> always the best thing for acetate either. Someone commented at AES  
> that 20% RH really harms his acetate tapes.
> 
> I'm kinda toast at the moment. I drove 760 miles today from San  
> Carlos, CA to Salt Lake City. Tomorrow to Sidney, Nebraska, and if I  
> get started early enough I might get to play at the main Cabella's  
> store <smile>. Heck, only 540 miles tomorrow. Wed I pick up another  
> tape machine, Friday, I pick up one more and later that day drop off  
> two in Buffalo. The truck is full of tape machines.
> 
> Cheers,
> 
> Richard
> 
> Quoting Tom Fine <tflists@xxxxxxxxxxxxxxxxxxx>:
> 
> > Guys -- NO!! Not if some sections are likely sticky shed and thoroughly
> > stuck. You need to try and get them un-stuck first. You will ruin the
> > stuck sections if you try to wind without unsticking. The oxide will
> > stay stuck to the back-coat it faces and will rip off its section of
> > binder and back-coat, rendering the tape ruined. Agree you cannot bake
> > the acetate sections. You need to wait for Richard Hess, who is at AES.
> > I don't know enough about cold-treatment to discuss the details. David,
> > I HIGHLY recommend you do not try to spool off sections of that reel as
> > it is now.
> >
> > -- Tom Fine
> >
> >
> > ----- Original Message ----- From: "Steven Smolian" <smolians@xxxxxxxxx>
> > To: <ARSCLIST@xxxxxxxxxxxxxxxx>
> > Sent: Monday, October 09, 2006 7:54 AM
> > Subject: Re: [ARSCLIST] Tape baking question
> >
> >
> >> Each segment should be put on a spearate reel and condisered for   
> >> baking based on the characteristics of each individual segment.
> >>
> >> Steven Smolian
> >>
> >>
> >> ----- Original Message ----- From: "Jeff Carroll"
> <jwcarroll@xxxxxxxxxxxxxx>
> >> To: <ARSCLIST@xxxxxxxxxxxx>
> >> Sent: Monday, October 09, 2006 2:09 AM
> >> Subject: Re: [ARSCLIST] Tape baking question
> >>
> >>
> >>> Seems to me you'd put the tape more at risk by trying to separate the
> >>> sections.  Are any obviously acetate?  I'm more inclined to think that
> >>> leaving it as is and baking it would be the safer route.  --JC
> >>>
> >>>
> >>> -- 
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> >>>
>