According to Correia, P.R., Nunes, M.C., Beirão-da-Costa, M.L, Food Hydrocoll.

30, 448–455
(2013), starch separation from the dried deshelled oak seed natural product flour was led
utilizing the basic dissolvable technique. In addition, another starch was secluded from products
of two oak seed species, Quercus rotundifolia and Quercus suber by antacid (A3S) and
enzymatic (ENZ) techniques and physical and utilitarian properties were contemplated. The
isolated starches' resistant starch content, syneresis, pasting, thermal, and rheological properties
were all altered by the isolation method. The resistant starch and amylose content of isolated
acorn starches were high (53–59%). From 60 °C to 90 °C, acorn starches demonstrated limited
and comparable solubility and swelling power values. Pasting temperatures ranged from 67.5 to
72.0 °C, and the pastes did not break down, indicating that acorn starches have a high paste
stability when heated. At surrounding temperature the turbidity and syneresis values were low,
however when held at frigid temperatures the syneresis fundamentally expanded. Acorn starches
easily undergo transition phenomena, as evidenced by their low To and enthalpy values (4.1–4.3
J/g), which were more pronounced in the ENZ-isolated starches, according to thermal analysis.
Pastes cool to form strong gels and are more elastic than viscous. Q. suber starch was
demonstrated to be more delicate with the impact of segregation strategy. Due to the fact that the
enzymatic method of isolating starches had a greater impact on the raw structure of the starches,
their functional properties were typically less interesting.

Procedure on the next page.

 1. Collecting Fiber on a Rainy Day at Cockle Cove

2. Collected Fiber is piled up and then sorted to remove the Atlantic Slipper Shells and their
inhabitants. Detail of Codium Fragile connected to Atlantic Slipper Shell.
 3. The fiber is then cut into about one inch pieces
and cooked with Soda Ash. The Soda Ash is a caustic, which when cooked with plant materials
separates the cellulose and non cellulose matter from the plant. This batch was simmered and
cooked for 3 hours.

4. The fiber is then rinsed with fresh

water. Rinsing removes the soda ash residue and non cellulose matter from the plant. Next this
fiber was put into a blender to make a pulp slurry.
 5. The pulp slurry is poured into a vat.
Next sheets are pulled using a mould and deckle I brought from my studio. The sheets are
couched onto interfacing as you can see in the bottom left. Detail of a freshly formed
sheet on the mould.

6. After the sheets were formed I hand pressed them and dried them in a variety of
ways. Above you can see some of the sheets were rolled onto a glass sliding door to dry.

7. This is one of the sheets after it dried and was peeled off the glass window.

The paper is surprisingly very strong considering it was not processed in a hollander
beater and was only pressed with the weight of my body. The texture is almost waxy and
the translucency is very appealing.
 These images show a stack of 4 sheets that were
allowed to air dry without restraint. They shrunk about 40% and are very strong. For
those of you familiar with papermaking and processing pulp in a hollander beater, the
fiber has similar qualities of a high shrinkage abaca, yet it was only processed for 30
seconds in a blender.