Difference between revisions of "Fab @ Home"
From Fab Lab Bcn WIKI
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(→Materials) |
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Here is the instructions to use Agar in 3D printing. | Here is the instructions to use Agar in 3D printing. | ||
| − | Agar (commonly known as gelatin powder) | + | Agar (commonly known as gelatin powder) |
*melting point: > 90°C | *melting point: > 90°C | ||
*freezing point: < 40°C | *freezing point: < 40°C | ||
Other possible materials | Other possible materials | ||
| − | |||
| − | |||
Chocolate | Chocolate | ||
*melting point: > 50°C | *melting point: > 50°C | ||
*freezing point: < 17°C | *freezing point: < 17°C | ||
| + | |||
| + | Cheese | ||
Corn Flour | Corn Flour | ||
Revision as of 21:01, 19 May 2011
Contents
The Machine
Materials
Here is the instructions to use Agar in 3D printing.
Agar (commonly known as gelatin powder)
- melting point: > 90°C
- freezing point: < 40°C
Other possible materials
Chocolate
- melting point: > 50°C
- freezing point: < 17°C
Cheese
Corn Flour
Setting up
Instructions to use the Fab @ Home
Software
File Format:
- Material file: .xml
- Image file: .stl or .amf
- Fab@Home file: .fab
Step:
- Open .stl file in FabStudio v2.0.1,
- Click on the object to activate the property
- Edit the actual size and printing position
- Choose the material
- Save as .fab
Parameters of the printing can be changed in the files of .fab or .xml:
- pathSpeed
- pathWidth
- pushOut
- suckBack
- suckBackDelay
- sliceHeight (only available in .xml)
