Difference between revisions of "Why identical copying is unnecessary for foodsynthesis"

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(Created page with "{{stub}} {{site specific term}} With the term "'''food structure irrelevancy gap'''" here on this wiki we will refer to a size range in food in that human bodies do not care a...")
 
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{{stub}}
 
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{{site specific term}}
 
{{site specific term}}
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With the term "'''food structure irrelevancy gap'''" here on this wiki we will refer to a size range in food in that human bodies do not care about the structure of the food.
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With the term "'''food structure irrelevancy gap'''" here on [[Main Page|this wiki]] we will refer to a size range in food in which human bodies do not care about the structure of the food.
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This is a size range where in the [[synthesis of food|artificial synthesis of food]] there is the freedom to arrange the foods constituent molecules completely differently than the way they are structured in conventionally produced food.
  
 
== The three size levels of food ==
 
== The three size levels of food ==
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At the atomic scale a human body very much cares which chemical elements are included in the food and in which way atoms of these chemical elements are bond to one another. This is what makes food healthy tasty colorful and durable.
 
At the atomic scale a human body very much cares which chemical elements are included in the food and in which way atoms of these chemical elements are bond to one another. This is what makes food healthy tasty colorful and durable.
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[[File:Ascorbic-acid-from-xtal-1997-3D-balls.png |200px|thumb|center|Pictured here is Vitamin C (ascorbic acid)]]
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[[File:Ascorbic-acid-from-xtal-1997-3D-balls.png |200px|thumb|center|It must look exactly like this. Pictured here is Vitamin C (ascorbic acid)]]
  
 
=== Micro scale ===
 
=== Micro scale ===
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At the microscale the structure of food is pretty much irrelevant to a human body.
 
At the microscale the structure of food is pretty much irrelevant to a human body.
 
These structures get destroyed early on in the digestion process or even earlier in the process of cooking.
 
These structures get destroyed early on in the digestion process or even earlier in the process of cooking.
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Also human senses can't perceive the fine details of the mechanical properties of the food (the foods texture) on this level.
 
So there is no reason that motivates the replicating of inter-cellular structures in food meant for ingestion.
 
So there is no reason that motivates the replicating of inter-cellular structures in food meant for ingestion.
  
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Beside that diamondoid nanosystems do not lend themselves well for production of such a complex mess.
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[[File:Clara_cell_lung_-_TEM--mediawiki_PD_Louisa_Howard.jpg|400px|thumb|center|There's no motivation to copy this structure for usage as food. Pictured here are some cell organelles. The onion like structures e.g. are the lipid membranes of the endoplasmatic reticulum - the "factories" of cells that produce proteins and lipids]]
  
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Attempting robotic mechanosynthetic pick and place synthesis of (necessarily deep frozen) the structures found in living cells seems extremely difficult or rather borderline impossible.
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[[File:Clara_cell_lung_-_TEM--mediawiki_PD_Louisa_Howard.jpg|400px|thumb|center|Pictured here are some cell organelles. The onion like structures e.g. are the lipid membranes of the endoplasmatic reticulum - the "factories" of cells that produce proteins and lipids]]
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More detailed discussion of this matter can be found ion the main page: {{todo|find appropriate title}}
  
 
=== Macro scale ===
 
=== Macro scale ===
  
 
At the macroscale again we very much care for the makeup of our food.
 
At the macroscale again we very much care for the makeup of our food.
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{{todo|add image of apple}}
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The irrelevancy gap on the microscale below most likely opens up enough design freedom to emulate the mechanical properties (the texture) of food sufficiently well to perfectly fool human senses. (The principle of [[metamaterial]]s). If that is desirable or not is a separate matter. Faking something like an apple is likely pretty difficult. Making Something like a cake should be very easy.
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{{todo|add image of an apple and a cake}}
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= Related =
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In the synthesis of tissue for medicine there's no such irrelevancy gap.

Revision as of 18:37, 13 January 2017

This article is a stub. It needs to be expanded.
This article defines a novel term (that is hopefully sensibly chosen). The term is introduced to make a concept more concrete and understand its interrelationship with other topics related to atomically precise manufacturing. For details go to the page: Neologism.

With the term "food structure irrelevancy gap" here on this wiki we will refer to a size range in food in which human bodies do not care about the structure of the food. This is a size range where in the artificial synthesis of food there is the freedom to arrange the foods constituent molecules completely differently than the way they are structured in conventionally produced food.

The three size levels of food

Atomic scale

At the atomic scale a human body very much cares which chemical elements are included in the food and in which way atoms of these chemical elements are bond to one another. This is what makes food healthy tasty colorful and durable.

It must look exactly like this. Pictured here is Vitamin C (ascorbic acid)

Micro scale

At the microscale the structure of food is pretty much irrelevant to a human body. These structures get destroyed early on in the digestion process or even earlier in the process of cooking. Also human senses can't perceive the fine details of the mechanical properties of the food (the foods texture) on this level. So there is no reason that motivates the replicating of inter-cellular structures in food meant for ingestion.

There's no motivation to copy this structure for usage as food. Pictured here are some cell organelles. The onion like structures e.g. are the lipid membranes of the endoplasmatic reticulum - the "factories" of cells that produce proteins and lipids

Attempting robotic mechanosynthetic pick and place synthesis of (necessarily deep frozen) the structures found in living cells seems extremely difficult or rather borderline impossible. More detailed discussion of this matter can be found ion the main page: (TODO: find appropriate title)

Macro scale

At the macroscale again we very much care for the makeup of our food. The irrelevancy gap on the microscale below most likely opens up enough design freedom to emulate the mechanical properties (the texture) of food sufficiently well to perfectly fool human senses. (The principle of metamaterials). If that is desirable or not is a separate matter. Faking something like an apple is likely pretty difficult. Making Something like a cake should be very easy. (TODO: add image of an apple and a cake)

Related

In the synthesis of tissue for medicine there's no such irrelevancy gap.

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