{"id":3497,"date":"2024-12-16T19:18:28","date_gmt":"2024-12-17T03:18:28","guid":{"rendered":"https:\/\/protocols.eco\/?page_id=3497"},"modified":"2025-01-19T21:21:25","modified_gmt":"2025-01-20T05:21:25","slug":"rice-flour-bio-brick","status":"publish","type":"page","link":"https:\/\/protocols.eco\/?page_id=3497","title":{"rendered":"Rice Flour Bio-Brick"},"content":{"rendered":"\t\t
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OVERVIEW<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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This material is a bio-brick made with rice flour as a plant-based binder and eggshells as the primary aggregate. It offers an eco-friendly alternative to gelatin-based binders, reducing reliance on animal-derived materials and minimizing environmental impact.<\/p>

In this experiment, the bricks’ curved form enhances its acoustic properties and allows for greater architectural flexibility, potentially benefiting natural ecosystems by promoting sustainable construction.<\/p>

Future applications include scalable, modular solutions for sound-optimized spaces like studios and auditoriums, supporting both ecological balance and architectural design.<\/p>

Through a series of tests, it is clear that the 50% gelatin, 50% rice flour mixture offers the best balance of durability and elasticity.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Created By: <\/strong><\/h3>

Shinnosuke Nomura<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Time:<\/strong><\/h3>

3D Printing Mold:<\/strong> 5 hours
Preparation:<\/strong> 15 minutes
Making:<\/strong> 20 minutes
Drying:<\/strong> 10 hours (the longer the better)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Difficulty:<\/strong><\/h3>

6\/10<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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COMPOSITION<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Water\u00a0<\/strong><\/h3>

80 mL of water<\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Calcium Carbonate<\/strong><\/h3>

200g of eggshells<\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Gelatin<\/b><\/h3>

20g of gelatin<\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Rice Flour<\/strong><\/h3>

20g rice flour<\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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method<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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1. Measure out all ingredients before beginning.<\/p>

2. Prepare a pot and add 80ml of cold water (not room temperature) to it. Sprinkle 20g of gelatin over the water, just as you would when making jelly.<\/p>

3. Stir lightly and refrigerate for 10 minutes.<\/p>

4. Heat the mixture on medium heat for just under 1 minute, being careful not to burn it. From this point, work quickly.<\/p>

5. Add 20g of rice flour and stir vigorously to combine.<\/p>

6. Gradually add crushed eggshells in three portions, stirring after each addition. Adding them slowly prevents clumping. The resulting mixture will be referred to as “clay” for convenience.<\/p>

7. Pour the clay into pre-prepared molds. This recipe makes about six pieces, but the mixture will begin to solidify quickly, so work swiftly.<\/p>

8. Let the molds sit for about 30 minutes to cool and harden. The mixture will shrink as it sets, so add leftover clay to fill any gaps. If needed, reheat the clay, but avoid overheating as the gelatin and rice flour can burn.<\/p>

9. Be prepared to put in some effort for cleaning up afterward.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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RESULTS<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Material Experiments + Molds<\/h3>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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