Recipe: Casein: Ammonia-Casein according to Doerner

Step 1: 40 g casein (#63200) is first mixed with very little cold water, and then 250 ml moderately warm water is added.

Step 2: In the meantime 10 g ammonium carbonate (#64021) is dissolved in a few drops of water, and after all the lumps have been pressed out, the solution is poured into the casein. Promptly there is effervescence; the carbonic acid escapes. After a little stiring, as soon as there is no longer any foam, the casein solution is ready. Ammonia casein is easily kept undiluted in a clean, well-corked bottle. Water may be added immediately before use. For wall purposes, fill up to 1 liter with water.

Step 3: Ammonia-casein is not very stable when prepared with ammonium carbonate, even when preserved it can turn very thin relatively quickly. Advantage: Its solvent is perfectly harmless and it evaporates completely. The same is not true of soda and borax solutions.