Maximum durability
In the world there are several important aspectsthat fundamentally affect the durability of all things. Resistance of organiclife is determined by the state of matter and the essence of life.
Visual study of frozen and thawed products andexplores the essence of the transformation of matter under the influence ofgravity through the scanner underneath. Mutual interaction of frozen object andenvironment enriched by thermal radiation causes confrontation, in whichvarying the original state products.
Abstracting the object is transformed to a squarevalue of the volume.
By combined scanning technique, where the durationof a fast or slow probing cycle is between three to ten minutes, is graduallybeing recorded change over time.
Slow scanning method allows for the gradualaddition of melting object to the final frame. This object is examined severalsigns of transformation and the process - when it changes - partly meshedappearance record against freezing scene in classic photography and also changethe structure of the solid bulk organic living.
If everything is subject to change, the state of maximumdurability is extremely unsustainable, and it is a matter of time and space andin that case is such a rather ironic game of context.
Frozen mass as a summer icon is in the filerepresented and their effect is rather denied. Instead of seeming refreshment itis destroyed thermally.
Rather shows the explosion and is related toabstract painting.
Despite its energy value, these frames in which isrecalled ice cream thrown on the pavement, is acted ratherantiadvertising.
Industrially processed foods with extendeddurability, and thawing frozen foods are in no way
suitable for human consumption.
Traditional industrial companies produce food productswith harmful effects.
Health harm of frozen food is given by freezingshock or slow freezing.
Freezing thus affects the energy effects of food,thus the body's ability to utilize these products.
When freezing occurs changesin molecular structure and cell walls, thereby causing leak of Cchi.
Deficit ofCchi manifests symptoms such as fatigue, difficulty concentrating, feelingcrowded, flatulence, and taste for sweets.
Thermally cold foods, particularly acidic andcold, icy drinks,
cream and milk and industrially produced sugar, preservativesand dyes.
All these ingredients cool, but also reduce thebody's resistance.
How durability has this weakened organism?
Certainly not maximal!
Visual study of frozen and thawed products andexplores the essence of the transformation of matter under the influence ofgravity through the scanner underneath. Mutual interaction of frozen object andenvironment enriched by thermal radiation causes confrontation, in whichvarying the original state products.
Abstracting the object is transformed to a squarevalue of the volume.
By combined scanning technique, where the durationof a fast or slow probing cycle is between three to ten minutes, is graduallybeing recorded change over time.
Slow scanning method allows for the gradualaddition of melting object to the final frame. This object is examined severalsigns of transformation and the process - when it changes - partly meshedappearance record against freezing scene in classic photography and also changethe structure of the solid bulk organic living.
If everything is subject to change, the state of maximumdurability is extremely unsustainable, and it is a matter of time and space andin that case is such a rather ironic game of context.
Frozen mass as a summer icon is in the filerepresented and their effect is rather denied. Instead of seeming refreshment itis destroyed thermally.
Rather shows the explosion and is related toabstract painting.
Despite its energy value, these frames in which isrecalled ice cream thrown on the pavement, is acted ratherantiadvertising.
Industrially processed foods with extendeddurability, and thawing frozen foods are in no way
suitable for human consumption.
Traditional industrial companies produce food productswith harmful effects.
Health harm of frozen food is given by freezingshock or slow freezing.
Freezing thus affects the energy effects of food,thus the body's ability to utilize these products.
When freezing occurs changesin molecular structure and cell walls, thereby causing leak of Cchi.
Deficit ofCchi manifests symptoms such as fatigue, difficulty concentrating, feelingcrowded, flatulence, and taste for sweets.
Thermally cold foods, particularly acidic andcold, icy drinks,
cream and milk and industrially produced sugar, preservativesand dyes.
All these ingredients cool, but also reduce thebody's resistance.
How durability has this weakened organism?
Certainly not maximal!
