Talk:Salt ceramic

Merger proposal
Both articles seem to be on the exact same subject ..

I just don't know which is the more common term.

best regards,

KaiKemmann (talk) 15:59, 8 March 2018 (UTC)
 * They are very closely related, although not identical. Salt dough is made with flour, while Salt ceramic is made with corn starch, which given a whiter (more translucent) finish. So, very similar but distinct; perhaps we just need to link the pages more carefully. I'm happy to be persuaded either way. Klbrain (talk) 08:25, 17 May 2019 (UTC)
 * Added distinguish hatnotes (rather than complete merge). Klbrain (talk) 05:31, 6 August 2019 (UTC)

Merger proposal between salt dough, salt ceramic, and cold porcelain under umbrella term for "starch or dough based modeling compounds"
I will update with similar a proposal, the talk pages of the articles I have named, I don't want to spam, but I feel that there is no preference or priority between the three talk pages, this message will be mostly copy and pasted in the three talk pages, but all the reference about sources inside the page will be updated and contextualized in every istance, so I ask in advance for forgiveness for my spam, but it's a call to the curators of each page with the purpose of getting them working together more readily, since I lack the authority and even the technical knowledge to make such an edit.

I also would like for the term salt ceramic, cold porcelain and salt dough to redirect to the same page, maybe each to a different section of the same article concering the specific category

Here are my two arguments for such a change, I will number them for convenience;

1) Argument on contemporary vocabulary use: Use of the terminology and names in common context seems interchangeable between salt ceramic and salt porcelain and there is no authority to correct such a thing, maybe these different names once were to define different things in the language, but where can we draw the line between what used to be and what is now? There also many other common way to name these modeling compund, to be so rigid is kinda wrong. Also looking and the same sources in the references of the article one can easily find different names for it, for example "Air dry clay" in the 1 reference or "Corn starch dough" in the reference n 11, many more can be found by a simple google search, I don't know if posting link here is allowed, so I will avoid doing it

2) Argument on reduction of all existing variabilities: these three pages make it looks like there are only these 3 recipes while in reality there is an overlap of technique and recipes, one can find modeling compunds made with flour and starch together or salt, baking soda and white glue or a mix of three components in different proportions to achieve different characteristics of color and workability, there is also a call in some recipes for the use of oil to increase this last characteristic and rare occurrences of toilet paper added to the mixture for the increased strenght, but this thing it's not covered anywhere; Again to continue on my exaples: wheat flour and baking soda recipes lead to a paste with a color between cream to yellow due to the same reaction that makes alkaline noodles yellow (this is personal knowledge but to back up this one just need to look at the references on the wikipedia page about alkaline noodles since the chemistry is the same), while mixing starch and baking soda makes the modeling compound exceptionally white, also some recipes require the components to be mixed with boiling water or to be heated with water like they are making a sort of choux paste or roux respectively and other just mix all the components at ambient temperature. There is also a difference to be noted between air dry only compunds and optionally oven dryable compound, since especially recipes with baking soda or white glue crack in the oven, respectively for the release of co2 and degradation of the glue.

Finally there is one last thing I want you to pay attention to: there is a rarelly used, but existing modeling clay recipe that use cream of tartar (or an acid like lemon juice), salt and oil with a mixture of corn starch and wheat flour (or just one of the two), that is not named in any of the three pages, the chemistry of such a recipe is beyond my comprehension, but I found a possible source in the patent WO1994004609A1 it's my opinion that since it exists as such should be recorded in the article

I can provide link with the sources for the claims I made, but, as I already said, I don't know if I am allowed to do so on this page, so I will avoid until told otherwise; regardless a google search can easily prove what I said DexterH324 (talk) 16:19, 14 December 2023 (UTC)