[GLLUG] Coffee and Electronics

Eduardo Cesconetto eduardo at cesconetto.com
Thu May 3 08:30:53 EDT 2007


Sorry to disagree Michael, but the Isopropil solution worked for me in
every single case since I started fixing computers... about 20 years
ago....

On Thu, 2007-05-03 at 00:29 -0400, Michael Rudas wrote:
> On 5/2/07, Dan Ryan wrote:
> 
> > Take a bit of isopropyl alcohol (not rubbing alcohol; it contains carnuba
> > wax and that will leave a residue.)
> 
> WRONG!  Rubbing alcohol is just water and 50 to 70% alcohol, no wax...
>  Alcohol is a poor solvent for sugar, anyway.
> 
> Speaking as a 50-year-veteran electronic repairman/technician, a much
> better solution is distilled water with some ammonia in it (a few
> drops per ounce is enough)-- a good surfactant that leaves no residue.
> 
> The bigger problem is removing the keycap, something that an
> inexperienced person is gonna have a lot of trouble doing-- unless you
> know the trick (a picture would sure help here):
> 
> 1.  Take two standard paper clips and bend them straight.
> 
> 2.  Bend square hooks near the center of each one so that it resembles
> a "U" with a square bottom about 1/2 inch wide and very long tines.
> This is your new keycap removal tool!
> 
> 3.  Grasping one clip in each hand, slip the square bottom/center part
> of each under diagonal corners of the keycap until the tines touch the
> edges of the key.
> 
> 4.  Pull straight up, gently (a very slight rocking motion may help),
> with even tension on each clip, until the cap pops off.  "Gentle" is
> the word here-- you don't want the cap flying off to $DIETY knows
> where...
> 
> 5.  Use the ammonia+water solution on a slightly-moistened cotton swab
> to clean as much of the coffee off as possible, but not moist enough
> to flood the keyboard internals, if possible.
> 
> 6.  Mop up with a dry swab.
> 
> 7.  Repeat steps 5 & 6 a couple of times, at least, with clean swabs.
> 
> The keycap should snap right back on when you are done, and things
> should be OK-- most modern keyboards are at least semi-shielded
> against spills.
> 
> -- Mikey
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-- 
Eduardo Cesconetto
eduardo at cesconetto.com
(517)507-5966



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