133 lines
5.1 KiB
Plaintext
133 lines
5.1 KiB
Plaintext
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(word processor parameters LM=8, RM=75, TM=2, BM=2)
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Taken from KeelyNet BBS (214) 324-3501
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Sponsored by Vangard Sciences
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PO BOX 1031
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Mesquite, TX 75150
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There are ABSOLUTELY NO RESTRICTIONS
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on duplicating, publishing or distributing the
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files on KeelyNet!
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December 20, 1990
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LASER1.ASC
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--------------------------------------------------------------------
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Laser Taster
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A method of tasting wine using lasers compares in accuracy with the
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human palate. It can not only evaluate the taste of wines but also
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predict the ones that will age best.
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The technique was developed by Dr. Philip Wyatt, a physicist and
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president of Science Spectrum, Inc., a California firm specializing
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in biomedical instruments.
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"In a wine," Wyatt says, "taste is CREATED by PROTEIN MOLECULES that
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agglomerate into particles. For some reason, THE LARGER THE
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PARTICLES, the WORSE A WINE TASTES."
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A device is used which was originally designed to determine the
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sensitivity of bacteria to antibiotics. It can measure the size and
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quantity of the particles suspended in the wine.
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The instrument is known as a Differential Light-Scattering (DLS)
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Photometer. It projects a laser beam through a tube of wine which
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has been diluted 10 to 1.
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The amount and direction of the light scattered by the particles is
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measured and plotted on a graph. Each wine has a CHARACTERISTIC
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ASSORTMENT of floating particles which produces a UNIQUE DLS PATTERN
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and therefore has its own curve.
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Wines with large particles scatters a great deal of light and
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creates a STEEP CURVE. These wines generally have an inferior
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taste.
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The better-tasting wines are more often associated with SMOOTHER,
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FLATTER CURVES resulting from smaller particles that are MORE
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HOMOGENEOUS IN SIZE.
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Today's drinkable wines may taste watery after aging. Due to this
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watery taste, Wyatt suggests looking for a steep curve when seeking
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a wine to put away for the future.
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"To predict which wine you may enjoy in ten or twelve years, we look
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for a wine with VERY LARGE PARTICLES, this indicates a WINE IN
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EVOLUTION."
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Page 1
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When the laser was pitted against a group of amateur wine tasters,
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BOTH ranked the selections IN ALMOST IDENTICAL ORDER.
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Since all drinkers have their own preference, Wyatt suggests placing
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the light-scattering curve for particular wines on the label. "This
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way a person can go up to a bottle and say, 'Oh, that's my shape, I
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know I'm going to like this.'"
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--------------------------------------------------------------------
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Vangard notes...
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Marcel Vogel has developed a process which uses crystals to "age"
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wine to various levels over a very short period.
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As per the info in this paper, we can see that the "homogeneous
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structure" is all critical to the taste of the wine. Most
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interestingly, this ties in to Homeopathy and the potentizing of
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a substance to form a "reagent".
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As the particle becomes more diffuse through successive
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blendings, the frequency goes up. This indicates that superior
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taste is based on finer (read higher) frequencies.
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Most interesting that smaller particles have higher wavelengths
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which give "finer" taste. This fits perfectly with Keely's
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contentions that all mass and energy flows are the result of
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frequency interferences. Long before modern physics or Einstein.
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This process of scattering could be further modified to generate
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complex "signatures" for radionic or matter control purposes.
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--------------------------------------------------------------------
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If you have comments or other information relating to such topics
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as this paper covers, please upload to KeelyNet or send to the
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Vangard Sciences address as listed on the first page.
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Thank you for your consideration, interest and support.
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Jerry W. Decker.........Ron Barker...........Chuck Henderson
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Vangard Sciences/KeelyNet
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--------------------------------------------------------------------
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If we can be of service, you may contact
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Jerry at (214) 324-8741 or Ron at (214) 242-9346
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--------------------------------------------------------------------
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Page 2
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