Difference between revisions of "Synthesis of food"
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As mentioned [[Common_misconceptions_about_atomically_precise_manufacturing#No_food|here]] advanced productive nanosystems like nanofactories are quite unsuitable for food production. | As mentioned [[Common_misconceptions_about_atomically_precise_manufacturing#No_food|here]] advanced productive nanosystems like nanofactories are quite unsuitable for food production. | ||
| − | Virtually all molecules that make up our food are very flexible chain molecules often with branches and sometimes with aromatic rings. | + | Virtually all molecules that make up our food are very flexible chain molecules often with branches and sometimes with aromatic rings. Those are harder to Mechanosynthesize than simple and stiff diamondoid structures. |
One may consider small salt crystals an exception but they get instantly dissolved and do not stay crystalline in the body. | One may consider small salt crystals an exception but they get instantly dissolved and do not stay crystalline in the body. | ||
| − | + | = Mechanosynthesis of floppy chain molecule structures = | |
If you carefully read the tooltip paper (referenced on the [[mechanosynthesis]] page) you recognize that for the synthesis of stiff diiamondoid carbon structures | If you carefully read the tooltip paper (referenced on the [[mechanosynthesis]] page) you recognize that for the synthesis of stiff diiamondoid carbon structures | ||
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For the synthesis of these more floppy molecules cooling may be necessary. | For the synthesis of these more floppy molecules cooling may be necessary. | ||
| + | = The unnaturality of synthesized food = | ||
| − | == | + | == What may be synthesizable == |
| − | + | '''Composition:''' | |
| + | Natural food has millions of chemical compounds in it. | ||
| + | Since there'll be a lot of development work needed for each class of compounds (which is in stark contrast to simple synthesis of [[diamondoid]] structures) | ||
| + | the sythesized food will rather be a simple '''cocktail of nutrients''' of the molecules that one is able to synthesize. | ||
| − | + | Molecule classes that are of interest are e.g.: shugars, starch, fatty acids, vitamins, amino acids, nucleotides and many many more | |
| + | '''Structure:''' | ||
| + | Recreating the structure of real food on the nanoscale is ridiculously diffecult and pretty much unnecessary. | ||
| + | Consider the complexity of a plant or animal cell and the insane amount of chemical compounds involved. | ||
| − | + | The structure on the micro to makroscale makes the experiencable texture of the food so its important. | |
| − | + | With only a few molecules a lot of textures may be archievable (conventional baking as post processing to get something like an chrispy dough?) | |
| − | + | ||
| − | + | ||
| − | + | It probably won't bee too hard too fool our sense of taste, that is this synthesized food may taste damn good but .... | |
| + | |||
| + | == How good is it for you == | ||
'''Food that does not contain stuff of which we don't yet know that we need it.''' | '''Food that does not contain stuff of which we don't yet know that we need it.''' | ||
Like drinking distilled water. On the short term there will be no consequences but on the long therm there might be deficiency symptoms. | Like drinking distilled water. On the short term there will be no consequences but on the long therm there might be deficiency symptoms. | ||
Revision as of 17:54, 13 March 2015
As mentioned here advanced productive nanosystems like nanofactories are quite unsuitable for food production.
Virtually all molecules that make up our food are very flexible chain molecules often with branches and sometimes with aromatic rings. Those are harder to Mechanosynthesize than simple and stiff diamondoid structures. One may consider small salt crystals an exception but they get instantly dissolved and do not stay crystalline in the body.
Contents
Mechanosynthesis of floppy chain molecule structures
If you carefully read the tooltip paper (referenced on the mechanosynthesis page) you recognize that for the synthesis of stiff diiamondoid carbon structures half rings of several carbon atoms are added. Those half rings behave like floppy chain molecules. Also in the paper longer chains are streched between two tips.
To synthesize the floppy chain molecules one may be able to employ the following trick: First one starts out with at two opposing tooltips that I'll call the tensioning tooltips. With further tooltips one starts to extends the length of the chainmolecule between the two tensioning tooltips. While increasing the length of the chainmolecule the tensioning tooltips must keep the chainmolecule in tension. Extension of the chainmolecule must always happen near the tensioning tooltips where the thermal fluctuations of the chain are smallest. It may be possible to include branches into the molecule into a double ended tree topology. Every branch will need a seperate tensioning tooltip. This will probably require a lot more design effort in comparison to simple mechanosynthesis of diamond and graphitic structures especially if there are many branches which are very close together (what about big floppy loops).
Synthesis of diamond can be done at room temperature with acceptable error rates. For the synthesis of these more floppy molecules cooling may be necessary.
The unnaturality of synthesized food
What may be synthesizable
Composition: Natural food has millions of chemical compounds in it. Since there'll be a lot of development work needed for each class of compounds (which is in stark contrast to simple synthesis of diamondoid structures) the sythesized food will rather be a simple cocktail of nutrients of the molecules that one is able to synthesize.
Molecule classes that are of interest are e.g.: shugars, starch, fatty acids, vitamins, amino acids, nucleotides and many many more
Structure: Recreating the structure of real food on the nanoscale is ridiculously diffecult and pretty much unnecessary. Consider the complexity of a plant or animal cell and the insane amount of chemical compounds involved.
The structure on the micro to makroscale makes the experiencable texture of the food so its important. With only a few molecules a lot of textures may be archievable (conventional baking as post processing to get something like an chrispy dough?)
It probably won't bee too hard too fool our sense of taste, that is this synthesized food may taste damn good but ....
How good is it for you
Food that does not contain stuff of which we don't yet know that we need it. Like drinking distilled water. On the short term there will be no consequences but on the long therm there might be deficiency symptoms.
