The Materiom library offers open source material recipes made from renewable biomass and abundant minerals. We do not accept any ingredients from petrochemical sources, including waste products such as waste petrochemical plastic or textiles. For more information, see section below on “Safe Recipe and Ingredient Guidelines”.
When you submit a recipe to Materiom, it will automatically be linked to your user account. It will also be linked to the user accounts of any other authors of the recipe. If you would like your recipe to be associated with an organization, including a research group, company or non-profit, please create a user account for this organization, and then include the name as an author.
If you are not the author of a recipe, but would like to post it, you must have permission from whomever created the recipe to post it on Materiom. You must also provide appropriate attribution and add their name/organization in the “source” box of the recipe submission form.
All recipes on Materiom are considered ‘open source’ and published by default under a CC-By-SA 4.0 license. If you would like to publish your recipe with a different open source license, please note this in the appropriate comments box in the recipe submission form.
For each recipe we will create a pdf version of each recipe and time stamp it with Safe Stamper, as well as upload this time stamped document to the Prior Arts Archive. By doing this, our aim is to make sure each recipe remains in the commons, and does not become part of any patent claim.
In addition, property data associated with material recipes will be indexed on Materials Data Facility, with an accompanying searchable and citable DOI.
Note that it is the user’s responsibility to ensure that all content submitted by the user, including material recipes and material applications, is able to be freely shared under a CC-By-SA 4.0 license. Materiom does not assume any liability for content shared on its platform. Furthermore, your use of any information or materials on this website is entirely at your own risk, for which we shall not be liable. It shall be your own responsibility to ensure that any products, services or information available through this website meet your specific requirements. Please view our terms and conditions for more information.
Our aim is to provide a materials library where all materials are neither harmful to humans or to ecological systems, understood within the context of safe handling, and appropriate concentration and disposal.
Under no circumstances will we allow materials or ingredients that:
The recipes on Materiom follow Green Chemistry Principles. Please review them as follows:
If you are adding a new ingredient to the Materiom library, please search your ingredient on the EPA Safer Ingredients list. If your ingredients are already in the Materiom library, you can be sure they’ve been checked already.
For every new ingredient you will need to check a box that says whether it is a ‘green circle’ (safe), ‘half green circle’ (needs more data), or ‘yellow triangle’ (not safe), or ‘grey square’ (high risk). If your ingredient is labelled with a green circle, that’s excellent. If your ingredient is labelled as a half green circle, we suggest you research more about its safety, and include this information in the comments box next to the ingredient. If your ingredient is labelled as a yellow triangle or grey square, we suggest you research alternatives to this ingredient (see Further Research below). We can help you with this. Please use the comments box to explain which ingredients you need help on replacing.
If you cannot find your ingredient on the EPA Safer Ingredients list, don’t worry - a lot of good ingredients are not there. In this case please check the box ‘not found’ on your ingredient submission form, and we will help you research it.
If you want to understand more about your recipe and ingredients, check out the following databases. When you submit your recipe, please include any information (and where you found it). This will speed up the approval process for your recipe.
If you have questions or concerns, just note this in the comment box when you submit your recipe. Also feel free to email us anytime.
As you go through the process of recipe submission, this guide will accompany each step. You can refer to the relevant section this guide along the way in the help boxes.
You can choose whether to submit a material recipe (how to make a material), or a recipe application (how to make an object, e.g. a product, with a recipe).
To be accepted as a new recipe on Materiom, a recipe should be either (a) a combination of ingredients that is different from other recipes in the library, or (b) a different process that combines a set of existing ingredients in a new way.
If your have varied the proportion of ingredients for an existing recipe in the library, and have obtained an interesting result, please let us know. We will be sharing recipe variations through the Materiom database that is currently in development.
This is currently in development. If you have an example application you would like to share, please let us know.
Recipe title
Please choose a descriptive title that includes the main ingredient(s) of your recipe. You can also add a word to describe the aesthetic of your material (e.g. “gelatin leather”).
Recipe description
Briefly describe your recipe, including its inspiration and possible uses.
Prep time in minutes
Please estimate or measure the amount of time it takes to make the recipe. Drying or curing time is additional, and should be noted in the recipe steps.
Output quantity
Please estimate or measure the amount of material produced by the recipe (e.g. one sheet of bioplastic measuring 30 cm2 and half a cm thick.
Choose authors
You can choose authors who already have profiles on Materiom by typing in their name. Once selected, the recipe will be linked to all of the author’s profiles. You can also add authors who are not on Materiom (these will show up as plain text on the recipe).
Difficulty
Estimate the difficulty of your recipe. Consider the ingredients used, time taken, and process steps.
Process
Select the processes used to make your recipe. E.g. a recipe may be “mixed”, “molded”, “3D printed” etc. If you use a process not on the list, you have an option to add it.
Tools
Select the tools used to make your recipe. E.g. "Cooker/stove", "Balance/scales", "Stirring spoon" etc. If a tool you used is not on the list, you have an option to add it.
Source of recipe
Source type
Select where your recipe comes from (e.g. book, person, academic article, Materiom recipe).
Source name
Add the specific name of your source (e.g. name of a book, a person’s name or yourself, a recipe name from Materiom).
Source link
Please add a link to the source.
License
All recipes on Materiom are considered ‘open source’ and published by default under a CC-By-SA 4.0 license. If you would like to publish your recipe with a different open source license, please note this in the comments box in this section.
Type in the name of ingredient to see if it is in our library. If you can’t find an ingredient, click on the link to enter details manually.
Ingredient amount and unit
Enter the amount of the ingredient and units (e.g. 50 grams). Please note that we use standard SI units on Materiom for all of our recipes. Please convert any measurements you have to the SI units listed.
Ingredient description
Please describe your ingredient, adding as much information as possible.
Barcode number
Add the barcode number from the product packaging.
Manufacturer company name
Add the company who made the product.
Brand name
If the product goes by a specific brand name, please add it.
Product ID
If listed, add the product ID number.
Product specification
If your ingredient has a variation or quality that is listed, please add it. For example, the gel strength of gelatin is called “bloom strength”. This is very useful information to add here.
Ingredient amount and unit
Enter the amount of the ingredient and units (e.g. 50 grams). Please note that we use standard SI units on Materiom for all of our recipes. Please convert any measurements you have to the SI units listed.
Ingredient Images
Upload an image for your new ingredient. Please refer to the Contribution Guide in section "Recipe and Ingredients Images" for guidance.
This section is for adding a material that has been collected or extracted directly from a source of natural biomass. If you have used an extraction method for this ingredient, please consider sharing it on Materiom as its own recipe.
Ingredient description
Please describe your ingredient.
Ingredient location
Geographic location where the ingredient was sourced. Please be as precise as possible.
Extraction method
Name
Name of the extraction method used.
Description
Please describe the method of extraction.
Source type
Please state what kind of source you used for the extraction method.
Source name
Please add the name of your source you got the extraction method from (e.g. name of the book, article, or recipe)
Link to source
Please provide the link to the source of your extraction method. For example, if it is an academic article, provide the DOI link. If it is a Materiom recipe, please add the name or recipe code.
Ingredient amount and unit
Enter the amount of the ingredient and units (e.g. 50 grams). Please note that we use standard SI units on Materiom for all of our recipes. Please convert any measurements you have to the SI units listed.
Ingredient Images
Upload an image for your new ingredient. Please refer to the Contribution Guide in section "Recipe and Ingredients Images" for guidance.
Add recipe step
Describe how to make your recipe by adding steps one by one. Please take care to make each step clear and easy to follow. After adding them, you can reorder them by dragging and dropping.
Please take some overhead shots
As well as straight on shots
Please take total frame images.
1. Images of individual ingredients.
2.Image of all of the ingredients collected together in their respective proportions.
3.Images of the made material, in sheet form and product form, if possible.
4.Images of up-close details.
camera, lighting and background guidelines
Please avoid shadows at all costs.
Please use a high key lighting setup to reduce shadows. Would recommend
a top and backlight on white background.
Please use a shadow box where possible.
Please use a full and clean white background (free of seams, lines, etc.)
Please keep the ISO as low as possible to avoid grain.
Use tripod and camera shutter timer to remove camera shake.
Use as high an F Stop as possible for wider depth of field (F11+)
Include macro detail shots.
If you can take raw images rather than jpegs (CR2 versus JPG) that would be ideal
Please take as large of an image format size as possible — Please shoot in raw camera format for the largest possible file size (not JPG).
300DPI+ RGB Colour space is ideal.
Title the images in a helpful way - name the ingredient or made material.
We can fix color balance and any minor issues in photoshop but will not be able to make significant changes.
You agree that you shall hold Materiom harmless for all losses that it incurs as a result of breach by you (whether intentionally or unintentionally) of any third party's IP rights in posting content on Materiom's website, including but not limited to any legal claims, compensation, and the cost of defending such claims.
Liability
Before submitting your recipe, you must check a box acknowledging that all content submitted is able to be freely shared under a CC-By-SA 4.0 license. Materiom does not assume any liability for content shared on its platform. Furthermore, you acknowledge that the use of any information or materials on this website, including information submitted by the user, is entirely at the user's own risk, for which Material shall not be liable.
If you have any questions, email us at [email protected]. Please put “recipe submission” in the subject line.
