At 11:27 AM 3/30/2006, Bridavsky, Michael G wrote:
>I've been reading the list for while and appreciate the information and
>knowledge that is shared here, and I have a question about a particular
>brand/stock of tape.
>Most of our recordings made in the mid-late 80's and easrly 90's was
>recorded to Scotch 226. It's all pretty sticky, but bakes well. I have
>just encountered a single reel of Scotch 227. It seems to be a thinner
>tape than the 226, ad Im assuming it was an economy version of 226. It
>is also sticky, however it does not respond to baking. While the amount
>of deposit left on the heads and guides is minimal, and the tape passes
>through the transport without slowing, the squeal and distortion is
>audible in the transfer.
>Does anyone have any experience with this tape? Any suggestions or other
>treatments that might get it to run smoothly?
227 was the 1-mil (longer play) version of 226 if I recall correctly.
It's the same with 202/203, 206/207, etc.
1-mil was very useful for concert recordings as a 10.5-inch reel
would provide 45 minutes at 15 in/s rather than the 30 minutes with
the 1.5 mil "standard" tape. It wasn't generally done for economy,
but for allowing more uninterrupted running time.
How long have you baked these tapes? 12 hours at 130F is the current
You may find information here http://www.aes.org/aeshc/3mtapedoc.html
useful about 3M tapes.
Tape Restoration Seminar: MAY 9-12, 2006; details at Web site.
Richard L. Hess email: [log in to unmask]
Aurora, Ontario, Canada (905) 713 6733 1-877-TAPE-FIX
Detailed contact information: http://www.richardhess.com/tape/contact.htm