Image of my own (beardless!) face, obtained in 2015 via contact imprinting technique, easily realizable in medieval times.
Pre-imprinting! (purely a modern photo as distinct from medieval -type imprint!)
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Conflicting definitions of “sindonology”
1. First, from en.wiktionary
“The study of the Shroud of Turin from a believing perspective”
2. Second, from www.dictionary.
“The scientific study of the Shroud of Turin”
Er, they can’t both be right! Indeed they could be said to be pulling in opposite directions!
So why hasn’t sindonology put its house in order by agreeing on a SINGLE DEFINITION?
Tag Archives: Maillard reaction
Might those be flecks of congealed wheat gluten one sees on the Turin Shroud? Evidence for unique one-off white flour imprinting?
Site banner: see how a simulated sweat imprint (my wet hand pressed down onto dark fabric) responds magnificently to 3D-rendering computer software (ImageJ) before and after tone-reversal (negative back to positive image). Remind you of anything? Like those supposedly “unique” … Continue reading
Posted in medieval hoax, new theory, Shroud of Turin, Turin Shroud
Tagged amino acid analysis, Bob Rucker, body image, diimide bleaching, flour-imprinting model, gluten flecks, liquid exudate, Maillard reaction, Mark Antonacci, melanoidins, Shroud Scope, Test The Shroud, TRAC Center Pasco
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Might flour-power have been used create the enigmatic “Shroud” of Turin body image? A retired FMBRA flour scientist says …
2015 preamble: Hello dear site visitor. Welcome to the site. You have chosen to check out a 2015 posting. 2015 was my breakthrough year. Up till then I’d been wedded to direct scorching of hot metal template (whether fully … Continue reading
Posted in contact imprint, FMBRA, medieval forgery, Shroud of Turin, sweat imprint, Turin Shroud
Tagged 3D properties, attenuated image, ENEA, flour imprint, laser beams, linen, Maillard reaction, negative image, nitric acid, Paolo Di Lazzaro, scorch model, Shroud of Turin, superficial image, uv light
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Quickie response to Thibault Heimburger re that 1949 Lea and Hannan paper on the casein-glucose Maillard reaction.
Late addition (July 2019) Please forgive this postscript, correction, “prescript”, correction, intrusion, added many years later – based on some 350 and more postings here and elsewhere. That’s including some 7 years of my hands-on investigation into image-forming techniques, … Continue reading
Response to Jos Verhulst: delving in the literature confirms my hunch that the Maillard browning reaction is EXQUISITELY sensitive to temperature – especially in the environmental range of interest to Shroudologists…
Late addition (July 2019) Please forgive this postscript, correction, “prescript”, correction, intrusion, added many years later – based on some 350 and more postings here and elsewhere. That’s including some 7 years of my hands-on investigation into image-forming techniques, … Continue reading
Posted in Shroud of Turin
Tagged entropy, exponential, Jos Verhulst, kinetics, Maillard reaction, Shroud of Turin, temperature, thermodynamics
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STURP’s Raymond N. Rogers, top-notch (?) thermochemist, appeared to have abandoned thermodynamics completely when he argued for that implausible Maillard reaction
Late addition (July 2019) Please forgive this postscript, correction, “prescript”, correction, intrusion, added many years later – based on some 350 and more postings here and elsewhere. That’s including some 7 years of my hands-on investigation into image-forming techniques, … Continue reading
Sorry, Mr.Rogers (RIP), but you got it wrong about banding in the Shroud image ruling out linen modification
Late addition (July 2019) Please forgive this postscript, correction, “prescript”, correction, intrusion, added many years later – based on some 350 and more postings here and elsewhere. That’s including some 7 years of my hands-on investigation into image-forming techniques, chosen … Continue reading
Posted in Shroud of Turin
Tagged amines, banding, batch variation, cellulose, image, impurities, linen fibres, Maillard reaction, Raymond Rogers. Shroud of Turin, reducing sugars, yarn
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My answer to the steeped-in-mystique Turin Shroud - evolving gradually from some 10 years of science-based experimental modelling. 