clear plastic with salt?

[headshot]

Is there any way to make a clear color with salt in it?

[jimcline]

Yeah, just heat your plastic til it gels and turns back liquid and clear and then add salt. But it will probably cloud the plastic a little. JIM

[headshot]

Jimcline,

When I do that, it goes cloudy.

I usually measure 100ml plastic, 25ml soft, and 1 Tbsp of finely floured salt (in the grinder)

It goes really cloudy, and it seems impossible to make fully transparent colors.

Would coarsely ground salr be better for a clearer color?

[nova]

It will look a little like frosted glass. I put a little white pearl powder in it and use it for a belly color with a light smoke back. Makes a nice baitfish colo.

www.novalures.com

[Bountiful Waters]

It will not stay perfectly clear. Frosted is the term that comes to mind.

[Vodkaman]

The problem is that salt does not dissolve in plastic. So the fine ground salt is going to give a milky opaque look, but it is easier to keep in suspension.

Larger, unground salt crystals should give more of the effect you are looking for, but they settle much faster, because they are heavy.

But, I don't pour plastics, this is just theory.

Dave

[headshot]

Thasnks for the replies. I figured the best way would just be to pour two batches side by side.

Both batches used 100ml plastic and 25ml softener. The batch on the left had 1 Tbsp coarse kosher salt and the batch on the right had 1 Tbsp of floured salt. Big difference.

VM, the coarse pour was difficult. That coarse salt falls FAST. I had to stir after each worm.

Here's a pic for posterity:

Thanks for all the help.

[Richard Prager]

Nice baits. I wonder if you can color salt?

[nova]

Nice baits. I wonder if you can color salt?

It would have to be a permanent coloring Richard or else it would bleed into the rest of the plastic.

An interesting question though.

www.novalures.com

[headshot]

As a matter of fact I have colored salts in the kitchen. I suspect the color will bleed out right away tho. Maybe I'll try some on my next pour.

[longhorn]

Interesting thread. I've made colors with just floured salt and flake...you'd be surprised how much the flake colors reflect...you'd think the plastic had coloring in it. I've thought about coloring some salt but never followed through. I was going to try plain old food coloring...let it dry and flour it...I can visualize some nice pastels that retain light..

Edited April 16, 2009 by longhorn
typo

[nova]

Interesting thread. I've made colors with just floured salt and flake...you'd be surprised how much the flake colors reflect...you'd think the plastic had coloring in it. I've thought about coloring some salt but never followed through. I was going to try plain old food coloring...let it dry and flour it...I can visualize some nice pastels that retain light..

I've done the salt no color and flake as well Longhorn and you're right about the flake. I tried copper flake and it turned the whole stick a sort of reddish amber. Neat color.

As for the food coloring in the salt; I think that is what Headshot has. It's the only thing I can think of that Dept of Health would allow for consumption. I am wundering if the permanent ink in a sharpie;for instance; would permanently color the salt.

Might be worth a try to open up the pen and roll it around in the salt just to see.

www.novalures.com

[headshot]

As for the food coloring in the salt; I think that is what Headshot has. It's the only thing I can think of that Dept of Health would allow for consumption.

Nope. I'm also a chef, so I have some exotic sea salts from all around the world. They are collected in dry sea beds, where the local geology determines the color. They don't bleed into boiling hot liquids, and are harder to dissolve because they are typically more "rock" than "salt" (they vary from 19% to 35% NaCl)

I think it might be worth giving a try.

[headshot]

Here's a quick link so you can all see what I'm talking about.

10 Exotic Salts : Fun, fancy versions of the kitchen staple - CHOW

[headshot]

BTW, I noticed late last night that the worms I poured with coarse salt had a heavy end, due to the fact that the kosher salt settled down the worm as it cooled. These will be very difficult to pour consistently.

But the heavy-ended worm might have possibilities. maybe it would offset the weight of the hook on the head end, and fall flat?

Hmmmm:?

[nova]

Nope. I'm also a chef, so I have some exotic sea salts from all around the world. They are collected in dry sea beds, where the local geology determines the color. They don't bleed into boiling hot liquids, and are harder to dissolve because they are typically more "rock" than "salt" (they vary from 19% to 35% NaCl)

I think it might be worth giving a try.

Well there. I learned something today. I always say you should learn at least one new think per day.

Thanks.

www.novalures.com