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Hi ,

I thought I'd my experience with a reel of tape that also wouldn't respond to baking.I've baked dozens of reels successfully , with the exception of this one.

Extending the baking time and raising the temperature made not one bit of difference in the playback results . My results were exactly the same as yours. 
We use a  Fischer Scientific oven with very accurate temperature control. 

There is no question about it being SSS. 

 The recording it contained would fit in the period of the early to mid 70's. 

I could never identify the manufacturer of my tape as it was on a generic reel metal reel that would have once held acetate tape..  It is .50 mil. tape.

I offer this information for what it's worth. 

Good Luck,

Bob Hodge  

Robert Hodge,
Senior Engineer
Belfer Audio Archive
Syracuse University
222 Waverly Ave .
Syracuse N.Y. 13244-2010

315-443- 7971
FAX-315-443-4866

>>> [log in to unmask] 3/30/2006 11:27 AM >>>
Hello,
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?

Thanks
mike


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Michael Bridavsky
Audio Engineer
Digital Audio Archiving Project
Indiana University School of Music

Office: 812-855-6061
Cell:   812-327-7939