1. Brief overview/description of your reconstruction (a few sentences at most)

• I will be reconstructing bread molds from 140v in the Ms Fr 640, for casting in sulfur, and moulding and shrinking a large figure. I will specifically be testing different flour mixes and baking methods to produce loaves for sulfur and beeswax casting. I intend to test how the ingredients of bread-baking, as well as different methods of “drying out” the bread, affect the shrinkage of the mold and the object casted.  

2. Main safety and hazard considerations (Fire? Toxicity? Reaction?)

• Outside of the lab (Bread-baking): I will be working with high oven temperatures, and will have to take necessary precautions to prevent burns.
• In the lab (Sulfur Casting): Sulfur is flammable, corrosive, and can cause eye irritation. Object casting will have to be conducted in a fumigation chamber. Protective gloves, goggles, and lab coats will also be worn.
• Beeswax and linseed oil are non-reactive. However, beeswax will have to be melted. Necessary precautions will have to be taken during heating process to prevent burns.

3. Materials

• Include as much information as possible, such as chemical or botanical name, amount needed, source or brand, link to product information, etc. Refer to the Lab Inventory

• If material can be found in the lab already, indicate so and include the information contained in the lab inventory
• If material is not already in the lab, provide a few options to discuss at your Safety Meeting. DO NOT MAKE ANY PURCHASES BEFORE DISCUSSING WITH YOUR INSTRUCTORS

Ingredients

4. Tools and equipment

To Purchase

At Home

• Oven
• Baking tray
• Measuring bowls
• Bread knife
• Rolling Pin

In The Lab

• Heating stove and pot
• Paintbrushes
• Masking tape

5. W^[d]orkstation setup (Where will you work? How will your workstation be prepared?)

• Bread baking will be done in personal apartment. Sulfur casting will be done at fumigation chamber. Beeswax casting will be done on countertop in the lab with a portable stove + pot set up. Brushing molds with linseed oil and securing molds will also be done on countertop, away from heat sources.

Sulfur casting

Work will be done in the fume hood. Work station in the fume hood will be cleaned and free of other objects — away from sparks and explosive material. Fire extinguishing and contamination methods (fire blanket, water jets, soap and water) will be prepared beforehand. Protective gear — protective goggles, gloves, lab coats — will be worn. A portable stove and a metal pot will be set up in the fume hood. Bread moulds will be placed next to the stove for smoother pouring process. A bowl of sand will be placed to the left of the bread mould.

Sulfur will be heated to melting point of 112.8-119C within the pot  — temperature will be measured using an infrared handheld thermometer. Temperature will be kept within the range, and not beyond 180C (flash point). Once sulfur is melted, the liquid will be poured into the moulds, then taken away from the heat source (still within fume hood). These moulds will then be transferred to the sand and left to dry.

Beeswax

Work will be done on the workstation in the M&K Lab. Work station will be cleaned and free of other objects — away from sparks and explosive material. Fire extinguishing and contamination methods (fire blanket, water jets, soap and water) will be prepared beforehand. Protective gear — protective goggles, gloves, lab coats — will be worn. A portable stove and a metal pot will be set up. Bread moulds will be placed next to the stove for smoother pouring process.

Beeswax will be heated to 62-65C within the pot.  Once beeswax is melted, the liquid will be poured into the moulds, then taken away from the heat source, taking care not to get any of the liquid beeswax onto the stove. These moulds will then be left to dry.

6. Outline of your experiment (Describe all steps in your workflow)

Timeline

WEEK 10 (NOVEMBER 12): EMBODIED KNOWLEDGE

* Researching and adapting recipes and ingredients for bread moulding

* Assembling and procuring ingredients, materials, and equipment

* Drafting and finalizing safety protocols, workflow

* Researching on secondary material for annotation draft

WEEK 11 (NOVEMBER 19): CRAFT, SCIENCE, & ART

* Preparing bread moulds for first round of reconstruction work (Step 1 - Bread baking & Step 2 - Impression making in personal apartment)

* Meeting with supervisor for annotation plans and reconstruction work

        * NOV 19 - *DRAFT OF SAFETY PROTOCOL*

* Finalizing safety protocols, workflow

        * NOV 24 - *SAFETY PROTOCOL DUE*

* Researching on secondary material for annotation draft

* Drafting field notes for first two steps of bread moulding exercise

* Writing annotation draft (background)

WEEK 12 (NOVEMBER 26): ANNOTATIONS, LAB WORK, & RESEARCH

* Completing first round of bread moulds

* Casting objects from prepared moulds in M&K Lab (Round 1)

* Drafting field notes for first round of reconstruction work

* Meeting with supervisor to discuss results and next steps

* Completing first draft of annotation

        * NOV 30 - *FIRST DRAFT DUE*

* Researching and adapting reconstruction efforts based on first round of results  

*  Assembling and procuring additional ingredients, materials, and equipment

* Preparing bread moulds for second round of reconstruction work (Step 1 - Bread baking & Step 2 - Impression making in personal apartment)

WEEK 13 (DECEMBER 1): ANNOTATION WORKSHOP I

* Revising annotation based on workshop comments

* Preparing bread moulds for second round of reconstruction work (Step 1 - Bread baking & Step 2 - Impression making in personal apartment)

* Casting objects from prepared moulds in M&K Lab (Round 2)

* Drafting field notes for first round of reconstruction work

* Meeting with supervisor to discuss results and next steps

WEEK 14 (DECEMBER 10): ANNOTATION WORK

* Continue working on second draft of annotation based on workshop comments; updating annotation from new bread moulding attempts  

* Researching and adapting reconstruction efforts based on second round of results  

* Assembling and procuring additional ingredients, materials, and equipment

* Completing second draft of annotation

        * DEC 14 - *SECOND DRAFT DUE*

* /(If necessary)/: Preparing bread moulds for third round of reconstruction work (Step 1 - Bread baking & Step 2 - Impression making in personal apartment)

WEEK 15 (DECEMBER 17): ANNOTATION WORKSHOP III

* * /(If necessary)/:  Casting objects from prepared moulds in M&K Lab (Round 3)

* Revising annotation based on workshop comments

* Meeting with supervisor to discuss progress and final steps

* Finalizing annotation and field notes

* Completing annotation

        * DEC 21 - *FINAL DRAFT DUE*

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Experiments to Conduct

Please refer to this spreadsheet for more details.

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Workflow

(1) BREAD BAKING

 I. PREPARATION  

AIMS

* To ensure that baking times, ingredients, and baking process remain consistent across bakes

* To ensure that safety and hygiene standards are met during preparation of bread mould

*  To ensure that materials are accounted for before baking for a smoother workflow

* To ensure that baking process remains well recorded for analysis of results

CHECKLIST

-  Have I researched on modern-day adaptations of recipes/ingredients?

- Have I gathered all my ingredients?

        - Have I checked their expiry dates?

        - Have I weighed them?

- Have I gathered all my tools?

        - Are they in working condition?

- Have I scheduled proofing, fermentation, and baking times?

- Have I noted down the weather, humidity, time, and location in my field notes?

        - Have I noted any discrepancies or any additional observations?

- Have I checked which recipe/iteration of bread to bake?

- Have I disinfected my countertops?

- Have I washed my hands?

II. FERMENTATION/PROOFING

AIMS

* To prepare dough for baking of bread moulds

* To ensure that baking process remains well recorded for analysis of results

* To ensures that schedule is followed so that baking times, ingredients, and baking process remain consistent across bakes

CHECKLIST

- Am I following proofing, fermentation, and baking times?

        - Have I needed to adjust the schedule?

        - Have I noted any adjustments down on my field notes?

- Have I noted down the weather, humidity, time, and location in my field notes?

        - Have I noted any discrepancies or any additional observations?

        - Have I noted down the behaviour of the dough during proofing/fermentation?

III. BAKING

AIMS

* To prepare oven for baking of bread moulds

* To ensure that baking process remains well recorded for analysis of results

* To ensure that baking process transitions smoothly to impression making of objects

CHECKLIST

- Have I pre-heated the oven?

- Have I gathered all my tools?

- Is the dough ready for baking?

- Have I worn my oven mitts?

- Have I noted down the weather, humidity, time, and location in my field notes?

        - Have I noted any discrepancies or any additional observations?

        - Have I noted down the behaviour of the dough during baking and the final product?

- Have I set a timer for the bake?

- Have I positioned my cooling rack?

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(2) IMPRESSION MAKING

AIMS

* To make impressions from baked bread to produce moulds for casting

* To ensure that impression making process remains well recorded for analysis of results

* To ensure that impression making process transitions smoothly to object casting

* To ensure that safety standards are met during impression making

CHECKLIST

*Before bread is baked*

- Have I gathered my objects for moulding?

- Have I assembled my materials and tools for impression making? Do I know what to do immediately when the bread comes out of the oven?

- Have I prepared protective gear for cuts/burns?

- Have I noted down any observations and conditions in my field notes?

*Making the impressions*

- Have I checked which recipe I am following?

- Have I prepared protective gear for cuts/burns?

- Have I ensured that objects are secured in the bread moulds?

-  *When testing shrinkage*: Have I enlongated/adjusted the bread moulds accordingly? Have I baked the moulds again when needed?

- Have I labelled my bread moulds?

- Have I noted down any observations and conditions in my field notes?

        - Have I noted down changes in shrinkage of mould?

- Have I disposed my waste and cleaned my workstation?

- Have I timed the duration in which my objects are left in the bread-pith?

*Removing the objects from bread-pith*

- Have I removed my objects and cleaned them?

- Have I noted down any observations and conditions in my field notes?

- Have I disposed my waste and cleaned my workstation?

- Have I prepared my bread moulds for transportation to the M&K Lab?

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(3) OBJECT CASTING

AIMS

* To cast objects from bread moulds

* To ensure safety and hygiene conditions are met during casting of objects

* To record final results from bread moulding attempts

CHECKLIST

- Have I worn my lab coat, disposable gloves?

- Is there a supervisor in the lab?

- Do I have my workstations prepared? Is my workstation clean and free of any unrelated objects?

*Assembly of moulds* 

        - Do I have all my bread moulds at hand?

        - Have I secured the necessary moulds with masking tape (and ensure that they remain upright during casting)?

        -         Have I labelled and assembled moulds for casting in beeswax/sulphur?

        - Have I brushed selected moulds with linseed oil?

*Beeswax casting*:

        - Are the heating and melting equipment prepared?

        - Is the beeswax weighed, measured out, and assembled?

        - Do I have my bread moulds positioned for object casting?

        - Have I documented my attempts?

*Sulphur casting*:

        - Is the fumigation chamber operating?

        - Are the heating and melting equipment prepared?

        - Is the sulphur weighed, measured out, and assembled?

        - Do I have my bread moulds positioned for object casting?

        - Have I documented my attempts?

- Have I disposed my waste accordingly?

- Have I cleaned my workstations?

7. Waste management

• Similar to our bread moulding exercise, for safety precautions, in light of the presence of sulphur and oil, all waste will be disposed into the “solid, oil, hazardous” bin.

MSDS information

Links to MSDS pages

Hazard statements, flashpoints, combustion points, interactions, etc.

Safety precautions

Measures

Response

Waste management

Hazard statements, flashpoints, combustion points, interactions, etc.

Safety precautions

Waste management

Hazard statements, flashpoints, combustion points, interactions, etc.

Safety precautions

Waste management

Hazard statements, flashpoints, combustion points, interactions, etc.

Safety precautions

Waste management