An onion layer seems to be 2 layers of a very thin transparent membrane with a thicker bunch of stuff between them. I can't find anything about what these parts are called. Any one have any idea where to find that information?
The very thin membrane can be peeled off, but it is hard to do it in anything but very small sections. It is easy to tear. If left to dry on its own, it curls up in one direction so it looks like a thread. Drying it between things keeps it flat, but is still rather delicate.
I also found one layer of membrane and a lot of the thicker stuff can be scraped off, leaving the other membrane and part of the inner stuff. In this way I could sort of control the thickness, leaving enough so it was not so delicate. It looks like when it is dry, I can have a not too small piece of thin but fairly tough membrane.
motleyjustmotleynothingbutmotley
http://kazoologist.org/
-----Original Message-----
From: Motleyjust <motleyjust@aol.com>
To: Kazooz <Kazooz@yahoogroups.com>; oddmusic <oddmusic@yahoogroups.com>
Sent: Thu, Oct 27, 2011 7:37 am
Subject: [Kazooz] Onion skin as kazoo membrane material
I bought an onion while I was in the store getting turnips for Halloween, and am investigating getting membrane from them.
Discard the dry outer layers, they are too stiff and dried into a curve to lay flat, even after soaking for a long time.
Taking one of the fleshier layers, I was able to peel off a bit of very very thin, transparent film. It will take a lot of practice and patience to get a substantial amount. Now I am trying to find what to do with it next. One of my thoughts is to try to lay it out flat and dry it, then maybe cut out a piece to attach to a cardboard (or other) ring. I have doubts that it could be wrapped around the edges like waxpaper over a cardboard roll, or laid in by itself in the funnel of a submarine type kazoo.
Any one have any thoughts or experiences on this?
motleyjustmotleynothingbutmotley
http://kazoologist.org/
[Non-text portions of this message have been removed]
0 comments:
Post a Comment