Sensitive Crystallization - A Valuable Method for Analyzing Informational Quality of Food Supplements

Abstract

It is well known that the growth of crystals results, when the growth is slow, in well-defined macro-crystalline forms (e.g. quartz). These forms can allow, in some cases, the identification of the message that is imprinted in the crystalline growth at the microscopic scale, because the microscopic information can be transmitted to the macroscopic scale. This phenomenon can be used as well as a morphogenetic qualitative method for analysing the biological informational quality of the added additive. Paper presents an application of sensitive crystallization methods in the dietary supplement industry.