Klarinet Archive - Posting 000675.txt from 1997/07

From: Jrykorten@-----.com
Subj: Re: Reed refrigeration
Date: Mon, 21 Jul 1997 22:19:33 -0400

In a message dated 97-07-21 12:44:07 EDT, Ed Lacy writes:

<<
...SNIP
That leads me to what I do. I soak my clarinet and saxophone reeds and my
cane for oboe and bassoon reeds for a _very_ long time. And, I always
soak them in distilled water only. Part of the reason for that is that in
the lengthy soaking period I am trying to leach out the minerals and
particulate matter in the pores of the cane.
SNIP...
>>

Actually, the use of distilled water would have some bacteriocidal (sp?)
effect as the osmolarity of bacteria inerds (tech talk for the guts of
bacteria) is (by definition) much higher than distilled water. This should
cause the bacteria to swell up and burst when submersed in distilled water.

Anyhow your reed preserving activities sound very interesting and I shall try
some of this to see... (certainly does go against the grain to soak them for
days at a time).

Jerry Korten
NYC

   
     Copyright © Woodwind.Org, Inc. All Rights Reserved    Privacy Policy    Contact charette@woodwind.org