Klarinet Archive - Posting 000134.txt from 1999/12

From: Don Longacre <nw2v@-----.com>
Subj: [kl] Grandmaster reeds
Date: Sat, 4 Dec 1999 21:39:52 -0500

Karl Krelove <kkrelove@-----.com> writes:

My explanation above is pure intuition. I've always
assumed physical evidence could be observed but never had access to
equipment and wouldn't on my own know how to use it. Comments, anyone?

Karl:

I share your interest in what factors make a reed break down. My favorite
theory: saliva is in part an enzyme that works on complex sugars i.e. starch.
A. Donax is a complex sugar, namely cellulose. Being a plant with rigid cell
walls, it deteriorates with time in the presence of saliva. Having been a
biologist in my unretired life, at one time I had access to instrumentation
with which to measure enzymic activity, but not now. It would be a good
Master's thesis for someone who had the right training. Beavers, porcupines
and other cellulose metabolizing mammals do quite well in digesting wood.
So, in short, I think reeds get partially digested! You had a good post,
Karl, there is a lot of mythology in understanding clarinets. Hard prove-
able research is what's needed.

regards,

Don Longacre, nw2v@-----.com

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