pimpnamedraypeat
Member
- Joined
- Dec 25, 2014
- Messages
- 1,045
Wow, amazing! Wouldn't that immediately suggest "free" energy principle of some sort? Where is this voltage coming from if it is not from the mass-to-energy conversion of the material involved?
Btw, the scotch tape being unreeled sounds similar to the plastic film causing the blocking field in the 3M plant. So, we have at least one independent confirmation if this happening in everyday circumstances.
I think it's charge separation aka static electricity. This is very interesting because charge seperation is a major tenet of electric universe. If charge seperation can be achieved in a bucket of flour by shaking it back and forth....well that's quite interesting. @charlie
Initially when flour is poured into a container it acts as a liquid. Once they start shaking the container of flour back and forth charge seperation happens which gives it an ordered shape. If you keep shaking it the mechanical stress overcomes the static electricity and it splits in half. Splitting in half is a very good sign of an ordered shape. Unordered liquids don't usually so that.
This instantly reminds me of gilbert lings ordered water
In recent years, considerable evidence has been collected, showing that
this is not so. Water molecules in the close vicinity of proteins and other
biologically important macromolecules appear to exist in a physical state
different from that of normal water. Forslind,s for example, suggested that
in protein solutions, water molecules close to macromolecules may exist in
a state between that of liquid and solid. Jacobsen:: supported this basic
concept with x-ray, dielectric, and nuclear magnetic resonance studies on
macromolecular solutions. Szent-Gyorgyi' postulated an ice-like structure
of water surrounding proteins; Klotz et al." supported and further devel-
oped this "iceberg" concept. From x-ray diffraction studies, Beeman et al."
concluded that serum albumin is surrounded by a layer of water which does
not dissolve sucrose as normal water does. Similarly, Hearst and Vinograd7
by density measurements reached the conclusion that water closely associ-
ated with DNA excludes alkali metal ion (see also, Ritland et al.)" The
nuclear magnetic resonance studies of Berendsen" have shown that in na-
tive collagen and partially dried collagen, water molecules are restricted
in their rotation and that they form chains in the collagen fiber direction,
being oriented by the peptide amide bonds.
@Travis knows more about this than I ever will
I always wondered why, in certain cases, dry flour and sand would keep their shape instead of acting like a liquid and conforming to the container. The way flour goes from being a disordered liquid to something with the integrity to break down the middle makes me think there's an electromagnetic field that sorrounds the container of flour and makes it hold it's shape.
I wish I had some flour to play with but I'm gluten intolerant so I dont keep any in the house. Something tells me rice wouldn't have the same effect lol.
Gelatin acts the same way. I wonder if the reason it's so beneficial to health is due to it's electric properties.
For now I don't think it's a source of free energy. The work needed to shake the material back and forth to achieve the charge seperation is probably greater than or equal to the work you can get from the resulting electric charge. Though it could be the groudwork for a converter of mechanical to electrical energy.
Maybe if we used ocean waves to do it...that's a free source of back and forth motion right there. I can imagine large platforms filled with some metal particulates floating in the ocean being rocked back and forth releasing large jolts of.electricity intermittently and being charged by the sunlight during the day