Klarinet Archive - Posting 000148.txt from 1999/12

From: "Fernando1" <fernando1@-----.br>
Subj: Re: [kl] almost totally OT
Date: Sun, 5 Dec 1999 15:13:44 -0500

Well said Bill,
for me the main problem that will contribute to the reed die is the
(wrong)way you use that.
You have to folow what the main reed books propose: do not use just one reed
until it became stuff; you have to use, at least, 3 reeds changing all the
time.
Probably the dirty on your lips do more damage at the reed then saliva. For
that reason, the use of hydrogen peroxide is, for shure, the best way to
keep the reed close to its best.

All the best

Fernando
<><><><><><><><><><><><><><><><><><><><><><><>
Fernando Silveira
Clarinet Professor - Rio de Janeiro University - Brazil
Rio de Janeiro Municipal Theater Symphony Orchestra
Selmer/Vandoren Artist
fersilv@-----.br
-----Mensagem original-----
De: W. Edinger <wde1@-----.com>
Para: Klarinet list <klarinet@-----.org>
Data: Domingo, 5 de Dezembro de 1999 17:40
Assunto: [kl] almost totally OT

> Some comments on cellulose digestion - humans, porcupines, any
>animal (including termites, believe it or not), are completely incapable
>of digesting cellulose, so that's not what's happening when reeds break
>down. Technically, even termites don't have the capability of digesting
>it - it's actually the bacteria in their guts that make the enzymes
>(cellulases) that can do it (this may seem like a minor technicality to
>most people, but of major significance to a microbiologist :-)). But I
>do agree that there is most likely some enzymatic activity contributing
>to the aging of reeds. I'd bet that the mechanical action of vibration
>does more than anything, though, and based to a large extent on the
>original density/cell morphology of the cane, which perhaps explains why
>some go faster than others. Cleaning them with hydrogen peroxide sure
>makes sense to me, but as we all know, they'll still wear out
>eventually. Also, as Fernando pointed out, the acids, bases, and
>enzymes in saliva are pretty dilute; and the ionic strength of tap water
>is so low, and thus the buffering capacity so low, that minor changes in
>acid/base content reflect changes in pH that seem more significant than
>they really are. Finally, most pH meters will read tap water - yes,
>even certifiable pH 7.0 tap water - at around 5.4-5.7 due to a fluke in
>the way the electrodes work. If you didn't do a major or minor in
>biochemistry though, don't blame yourself. Just use pH papers to get a
>more accurate reading for tap water.
>
>Bill E.
>
>Did you know that OT also stands for Occupational Therapy? Just ask my
>wife. ;-)
>
>--
>****************************
>"Music and wine are one."
>
> - Ralph W. Emerson
>
>
>
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