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