(Omega 3 28-32 carbon wax is an opportunity to test C17-40 omega 3 fatty acids (C16 is beneficial DHA and EPA) on mice to see if they have wellness benefits, if they do have wellness benefits these thick oils and waxes could be a part of food instead of
hydrogenated oils, as butter and margarine substitutes omega-3 higher AMU might making adding “margetrois” or “trippler”, “tribble” to food healthier for people than the possible harm to plump people from adding lots of calories to things
like croisssants and even potatos with butter)

I don’t know what people that actually eat tofu actually do with it. perhaps in Asia they get it for less than bread, and do that thing where you change the water it is in evry 72 hours. There could be different flavor soybeans for different flavor
tofu, but a really big opportunity is figuring out if you canget away with changing the water once very week, two weeks, or never. antibacterial peptides and proteins of human origina may or may not be in the human mouth or produced at human scrapes and
scabs. AMphibians produce these things though. I have heard of human lactoferrin protein. It may be that id you iterate, isolate, test, and winnow different lactoferrinswith different amino acid sequences that a much more powerful antibacterial(
antifungal?) lactoferrin for use as a cheap food additive can be produced.
How cheap can 2,4,8 times usual effectiveness antibacterial lactoferrin be? At alibaba, an enzymatic laundry pod capable of treating imaginably 10 gallons of water is 1 cent. so, if lactoferrin is made as cheap as bacterially rpoduced laundry enzymes
then 1/10th of a gallon 12.8 oz, and enough lactoferrin water for 10 containers of tofu is 1/100th of 1 cent to preserve the tofu and make it so people get to skip changing out the water.

from the rest of the list of top 100 2020 fodds from a website it says Mochi is popular. These are glutinous rice balls. Now from a longevity perspective, speculatively the longer it takes to absorb a high glycemic index food, the less of an insulin
spike, and the less deleterious to human health,even at well people. So they couldmakemochi that tastes just the same, but that has some sort of remixed granularity of blend (reminded visually of cheddar-jack cheese) that still bites through easily and
chews, but has rice that is less rapidly metabolized in it. There is a chance this granules that take lognerto digest thing can be done with ultrasonic “starcap” like nonscanning lens/diffraction grating microcompression with ultrasound at automated
mochi machines at food factories. Wikipedia says people also have home mochi making machines, and as a piezoelectric transducer is 1 cent, and imginably an ultrasonic polymer lens could also be 1/10 cent, mochi machines at the dwelling could make an
experimentally verified “the mice are weller” reduced glycemic response version of mochi.

Lower calorie spaghetti and asian glass noodles that make the same bulk but, beneficially have 12% fewer calories. PAc man eating looks like a pizza with a slice out; spaghetti and asian glass noodles with a 1/8th 12.5% sliceout would, I think bulk up
to pretty much the the same volume, and hold sauce the same. During 2016ish Imay have read that globablly the healthrisks from plumpness were going to be larger than all the health risks from infectious disease, so noodles that are just as filling, with
the same flavor, but with12.5% fewer calories could be beneficial.

Glass noodles, a kid of asian semitransparent noodle could be both more transparent and decoratively ROYGBIV, all or part of spectrum (sort of) color spiralled by embossing them at manufacture with the same diffractive patterns already used at hologram
candy.

Images of the most transparent starches on the internet suggest that peoplecould be eating minature diamond dumplings, each inkjet printed to be extra enjoyable and interesting looking. handheld inkjet printer is $53, so this could be a food factory or
recreational dumpling decoration occurrence. continuing thething of polymer and glass imitation sushi, but in the completely opposite fully edible direction, inkjet printed nearly water-clear starch imitation vegetarian sushi could be produced.

Could there be a new form of the food tropism trio: a bread/starch, a vegetable (avocoado), and a protein (cheese);

The giant soup factory galileio’s thermometer soup. during 2020 soup factories produced soup in containers. then the user warmed them up. I perceive that some people might like a nugget of yumminess in every spoonful; It is possible that ultrasonic
(blow-out/compression) of soup ingredients could make them float,like galileo’s thermometer, at different 3D levels in a bowl regardless of soup thickness. If it were possible to puff/compress cheese so that it floated midway in soup rather than being
just delicious melted cheese at the soupbowl base there could be a new clear-broth cheese soup with vegetables.

There is a thing called “beano” that supposedly makes it so people who eat beans omit passing gas. It makes sense just to genetically engineer all GI-tract gas producing beans to make that enzyme so that beans are absent flatulence.

At things like vegieburgers sometimes there are pickles; these are similar in size to a 2020 US quarter. As an alternative, they could breed pickles for bun sandwiches to be two or three times the diameter, and they could breed them to be full on
completely nonstringy soluble, nonflatulent, fiber It is possible that the pickle part of a bun sandwich could be a juicy vegetable with an amount of fiber and moisture similar to that of the 1/2 the amount of that of the lettuce.

If there are other human antibacterial chemicals, perhaps they could put those either in the tofu, or spray them on the tofu packaging and they could change the water-change out interval on tofu to be much longer or skip happening. lactoferrin

I read that food browns on cooking because some starches or sugars convert to C faster than others; so to keep foods white, flours and grains could be pretreated at a dough step with enzymes that convert those sugars (or starches) to other sugars (or
starches) that omit browning. Also at genetically modified crops and foods the amount of those color-change carbofydrates could be decreased, depending on flavor considerations At genetically engineered food plants, cereals, vegetables, and fruits It is
siumltaneously utilitarian (beneficial) to upregulate more delicious tasting sugars and starches while decreasing any sugars or starches that brown

A rebalanced hydrolized yeast extract, Umami, and also MSG effect seasoning: At these notes there’s a description of how to have one candybar produce the same optimal beneficial dose of longevity ingredients as even eating 11 of the same candybar; is
it possible to make an automoderating MSG flavor amplifier, or an automoderating spice or seasoning of any kind?

I donot know, but I perceive that as glutamate receptor neurons and nerves respond to glutamate, that MSG and autolyzed yeast extracts turn any nerve with a glutamate receptor to “taste even more intensely”

aside: sweetness receptors: excitatory glutamate only delivered to them would cause things to taste sweeter, but be without “MSG” umami taste; Y (three distal parts) peptide with sweetness at one branch like 200k sweetness peptide, or 300 times
sweetness peptide; this might sometimes have a long y branch floppity over to activate a glutamate receptor on the actual same nerve cell it is on, then the sweetness effect of the 300/200k sweetness peptide would be amplified further, but only at that
one nerve cell. If the Y peptide happened to glutamate dock at a taste bud nerve it would only be 1/300 or 1/200kth the actual number of possible MSG molecules in the mouth, so zero MSG taste.

Ribose is a sugar that might be good for people, and at other notes it talks about screening 100K-1million of the combinatorial placements of OH and H at sugars (noting sucrose is fructose attached to glucose, two hexoses linked to each other are like 12
factorial different possible sugars), and testing them on C elegans, and daphnia for any possibly longevity effects (2 deoxyglucose has a narrow dosing range and can be toxic or lognevising; it makes mice live 20 something % longer at the right dose); If
there are longevity producing sugar/carbohydrate, besides trehalose (2 so far!), which is metabolized before absorption, testing first on ce elgans and daphnia, then on mice could find it; If a longevity sugar is found, a glutamate moiety could be
attached to one of its 3-12 carbons and maybe as it “hangs around” a cell surface sometimes it docks a moment to say “delicious” and sometimes it docks a moment and says “Be excited!”, so they seem like different compartments, but if you add
a external cytomembrane passing moiety, or even sweetness taste buf nerve specific cell penetrating peptide to the longevity sugar then it builds up inside cells, so when it diffuses out it tends to activeate those cells surface receptors. These are
notes, amplifying (or palette-adjusting) the longevity sugar with a glutamate moiety abd/or a CPP may not work. So the thing is, pleasantly, replaceable with mathematics: I can name three 1/2 longevity sugars and carboydrates, 2deoxyglucose, trehalose,
ribose; I have heard of perhaps 40-100 sugars. that suggests that if a library of 100,000 sugars is screened as many as 3000-5000(!) sugars that positively effect longevity might be found.

So I didn’t think glutamate moity on sugar would merely taste super sweet, but If it works, it could be used to amplify the taste of sweets, or just adjust the palette of the sweet taste, and be engineered into things like fruits, and be a flavor
amplifier; alternate taste palette at things like white chocolate.

CPP MSG, not glutamate, glutamic acid nerve placeholder/passivator; this does not numb, it just keeps a glutamate receptor on a tastebud, of any of a variety of different flavor sensing types, from being prestimulated with glutamate. So if the autolyzed
yeast extract or the MSG (MSG dimer?)
The really big win might be dental laser cool-fracturing of the microparticles of ground cocoa at food factory food ingredient and cook’s cocoa. If it is possible to make chocolate, cocoa powder 20-50% more flavorful on the tongue by fracturing it,
then they could make either richer flavors or use less to produce the same amount fo delicious flavor. One thing they could do, is to test a range of particulate sizes of cocoa powder, and a standard cocoa powder containing product with different sizes
of particles on the human tongue. It could be simply that now they grind something called “fine cocoa powder”, but a fine cocoa powder with a different (image of graph of particle size distribution, sort of like a normal distribution, but with
foothills) microparticel size distribution, maybe even a bimodal Two-hump distribution for maximum flavor enjoyment, 5-20% material costs savings,

Decreasing labor at cocoa harvest with drones: Drones could harvest cocoa pods, able to go high, do cofocal optical spectroscopy (They may measure grapes on the vine this way, I think, anyway, they do have optical glucose sensors for grapes) and harvest
24 hours a day, they are better than humans for harvesting cocoa.

you could just put out reward posters at cocoa pod processing facilities for the largest pods. to be delivered to technologists, to develop a flavor-appreciated variety that is two-eight times larger (noting such things as 5-nut peanut shells, coconuts
not falling off trees (8 times larger) teosinte to maize, cherry to beefstake tomato, citrus volume 2-3 orders of magnitude (from kumquat on up);

With drones actively harvesting cocoa pods they could divert the very largest cocoa pods (one per 100k) from their collection, Using cameras, spectral uniqueness of cocoa pods, or laser point cloud arrays (lidar) drones could simply visit, scan, and tag
cocoa plants that have a 1 per 100,000 largest pos on them for collection. Each Large progenitor pod cocoa-seeking drone with cameras or laser pointcloud Lidar could utilize its computer vision to process 60 cocoa pods on the plant in 3 minutes, 1200
per hour, 100,000 cocoa pods scanned for size and possibly some spectroscopic attributes in (perhaps) 4 days per camera/lidar crop progenitor search drone.


It’s a little daring, but deuterium is 7/10ths of a cent per gram. Making deuterium edible oil and then dissolving spiciness in it could cause a “long dwell time” on tongue effect, then agan, why not just use a thicker hydrogen oil?




laser ultrasonic pizza crust; so ethically, should the people of 2021 eat pizza crust? Globablly, plumpness may be a greater health risk than all infectious disease. Is tough oily bread people leave aside now, say 1/5th of the time, really something to
make delicious? At a well fed but svelte human figure environment it makes sense to make pizza crusts like 10x more delicious. The obvious way is robots or drones that spray the pizza with custom flavor chemicals using handheld inkjet printer
technology ($53 alibaba). So pizza crust tastes really good.

Broccoli, cauliflower, corn on the cob, brussels sprouts, any vegetable with a cut off stem: I think ultrasonics or lasers could microcompress, cauterize, or even acoustically crimp the .5-2mm of area where say a brussels sprout has been separated from
its stalk; theoretically this would cause greater freshness longer; another possibility is really radical;
D amino acid edible NaPCA or some other deliquescent amino acid is spraypainted on vegetable stalk cutoffs; the NaPCA is able to become a puddle of water in desert air, so it absorbs water from the air, and feedsthe cutoff vegetable water just like a
flower in vase of water; In between the D Na-PCA and the

Some vegetables and fruits during 2021 were high value, like “gift box” fruits in Asia and Durians. These could benefit from a 3d printed stalk-cutoff sticker with NaPCA and a one directional membrane on them; this would be like putting the high
value gift fruit at a vase of water. Or not, the stem on a handfruit isn’t very big. Hoever, in Asia, some melons, with 1-3 cm stalk cutoffs are gift fruits, and these could benefit from a hydration sticker.

Noting cream and jelly fillings at eclairs and donuts, a way to improve cream fillings, like the custard at a boston creme filled donut (2021) or eclair is to have really hyper flimsy sacs of flavor-burst fluids in the creamy/jelly filling, somewhat
dimilar to big sphere tapioca (although they could try little ones as well), these flimst spheres pop instantly in your mouth to release a burst of flavor (blue maraschino cherry juice, maple syrup, sweetened condensed milk, at jelly fillings: zero
bubbles sprite); sucralose and flavor suffused alginate gel could be used at the outer membrane. I have experienced a more rigid product as a kind of spherical topping on a frozen dessert, but these cream and jelly filling spheres are so eay to pop they
are absent needing tooth pressure to release their flavor burst.

slime molds are polymuclaer, that suggests the possibility that you can get them to have gnetic modification with a new technique: dissolve 99% of the polynuclei’ nuclear membranes; then sonicate, such that 1% of the slime mold survives; add the nuclei
content of other fungi, such as longevity fungi (reishii, Lion’s mane)

LKM512 Quorn nuggets and patties; Nongenetically engineered protoplast fusion-equivalent combination with Reisi fungus and Lion’s mane fungus; verify longevity effect on mice; genetically engineered Quorn to be a longevity food is also beneficial.

protoplast fusion is for plants, and interestingly at plants it is possible to combine completely different species (!) into one viable-grows-to-phenotype plant; I do not know the word, but it is possible that you can do something like protoplast fusion
with The Quorn fungus, and fungi that are published as causing greater wellness longevity at mice like reishii. They then test the fused fungi to verify that they cause greater longevity at mice so the new kind of fast food Quorn is a longevity
producing food.
Reishii Ganoderma lucidum https://faseb.onlinelibrary.wiley.com/doi/abs/10.1096/fasebj.25.1_supplement.601.2 Ganoderma lucidum polysaccharide +44% (c elegans)
perimeters

Screen 300 other Ganoderma species, if there are that many, on c elegans and then mice to see if they are more logenvising than reishii at mammals; these could be fast food Quorn
combined-fungi.

Possibly longevizing calorie reduced peanut butter: Enterosorbents are published as makig rodents live over 40% longer in a plurality of studies. Some enterosorbents, I think based on aluminum oxide, or possibly zeolites are clear, white, or “buff”;
replacement of 10-30% of peanut butter volume with enterosorbents, ans part of a balanced diet, could have a paltry 1-3% longevity increase, but intrestingly cause people to be more svlete and decrease plumpness by being both filling, sandwich ready and
filling.

flavor printed wontons
Imagine eating little bag shapes that tastes like highly engineered Jelly Belly jelly beans. Each individual bean really very uch has a unique flavor; wonton wrappers could be individually falvored with the engineering enthusiasm of Jell Belly jelly
beans. Along with savory flavors, perhaps all the Asian nd Western fruits and vegetables could have their own Jelly-Belly-esque flavor wrappers, and then people that actually make wontons could winnow on what’s tasty and goes with other food dishes
accompanying the wontons.

dips, sauces, condiments: As previously described, it could be posssible to screen human saliva for protein, peptide, and other chemical detergents and surfactants and wetting agents that are (or are almost) entirely flavorless to humans ALong with
cream and jelly pastry fillinging these could imrpvoe the wettability, and perhaps heighten of beneficially modify the mouth effect (flavor also) of the many dips, condiments, and sauces by making the surfaces of the dipped materials superwetted; it is
evenpossible this could work with a new flavorless dip, who’se only function is to make the flavor molecules on the dipped food hyperavailable. It would be better than dipping biscoti in tea, or take a fruie it into a jello-on-tongue effect, only more
pronounced than merely wetting the fruit leather with water. Also, it could be used as a dry, shiny coating on hard candies, instantly hydrating them when they were placed in the mouth, making peppermints and gummi candies like they were-mid-suckling
right when you first put them in your mouth. There is a change these natural human slaiva wetting agents, detergents and surfactants as dry micropowders could even cause theoutside of candybars to immediately taste-mid-suck, so if you think white
chocolate bars are better mid suck, this could be a flavor successs that way as well.

Eutectic foods: Some solicds when combined do a chemistry/alloy thing thing where their melting point lowers, bon bon fillings,

Longevity chewing gum; chewing gum that contains peptides so that when you swallow it, on purpose because you are supposed to, the peptides release/come out at your lower GI tract and get absorbed and make you live longer, thymosin, epithalon, oral-
immunizations:antigen proteins that cause greater longevity (one primitive 2010-2016 example is pneumonia vaccine (protein) halves cardiovascular events(heart attacks), GDF-11, Klotho, epigentic-modifying to produce greater longevity: peptides or also
RNA, active ingredient of reishii and lions manes mushrooms, which based on mass-dose of the entire mushroom compared with like .01% active ingredient may have active longevity chemicals with milligram, or possibly if ethynylized and fluorinated,
microgram dose, the 2020 thought of, 2022-2024AD version would contain a ethynylized fluorinated rapamycin (60% longevity increase at mice) derivative or other mTOR1 inhibitor like an mTOR1 inhibiting peptide; the mTOR1 inhibiting peptide would be
verified to be as effective as rapamycin, or more efffective at causing greater longevity, that being developable goes with the way there are about 7-9 published mTOR inhibiting peptides published online, and 300 amino acid variants of each could be
tested on about 40-320 plates (or fewer with multiplex characterization (multiple peptides per well) of peptide longevity effect) at 96 well plate zebrafish, and then the 11 most longevizing ones tested on mice. Notably, at chewing gum, the mTOR
inhibiting peptide can also be verified as causing greater longevity (intentionally greater longevization than rapamycin) when it is partially made as an enzymatically immune D amino acids containing peptide (these cause the peptide to go undigested from
enzymes that can only do l-amino acids), but is absorbable at the GI tract; also, as a chewing gum, I ntoiced that if you chew regular food with chewing gum, the chewing gum picks up the regular food and kind of granularizes; chewing gum that
granularizes could be possible; so even though a person swallows a chewed lump it turns into (starch or pH sensitive crystals) (fizzing, but notably fizzy stuff micrograins, possibly stomach-acid dissolving material (protein or peptide) microshell around
sodium carbonate and the stomach acid causes hyperfizzing and disintegration at the swallowed gum wad (zotz: malic acid triggers sodium carbonate) have coating that only comes off at stomach pH;

The longevity food could be not just a chewing gum, but also as a candy like a chocolate nanosome additive, or nanosome with cell penetrating peptides (CPP) on it, (it is even possible, if they test it, that cocoa butter/white chocolate can be a lipid-
based drug delivery material).
The world’s most popular candies, at a plurality of locational preferences are re-Makeable as longevity producing candy; The internet says that across the USA, Europe, and many other countries including China and other Asian countries Chocolate and
chewing gum are the two leading candies. At the US sugarshell (M&Ms), is also popular.

Dose constancy whether a person eats 1/2 a candybar, or 11 candybars (full days calories from longevity candy alone), or chews 1 piece of gum, or 80: Possibly, but dubious: first piece of candy contains D-amino acid digesting enzyme that polishes off the
subsequent doses of D-amino acid longevity peptides and proteins, but that might be too dilute or anisotropic at the GI tract, also 4-18 hour residence time of liquid poo at GI tract makes a difference;
A more effective way could be if CPP or kind-of-like-pinocytosis chemicals are used to heighten peptide and protein transport, then it might be possible to swamp CPP transport for 24 hours with placeholder CPP linked things (or CPP alone) that is
released simultaneous with the first candy/longevity chemical dose; So during the first 5-10 minutes (or ome other interval) that a person has longevity candy sourced things (longevity peptides, proteins, antigens, ethynylized, halogenated chemicals, RNA)
in their GI tract, then simultaneously 24 hours of pasivating CPP are released; There’s coabsorption of longevity ingredients during the first five minutes or other interval, and the longevity ingredients are CPP/nanosome/pinocytosis-like taken up;
after that the uptake channel is swamped by the 160 times greater CPP/pinocytosis-like channel passivator or ->channel user and passivator is 160 times more abundant in the actual eaten candy. So the first half of a candybar or handful of M&Ms or one
stick of gum gets the longevity drugs delivered, but subsequent sticks of gum, or chocolate, eaten just 5 or 10 minutes later over the next 24 hours have only 1/160th the absorption, so the person could eat all their day’s calories as candy, but still
get just one, maximally longevizing dose.

Note the 160 times more abundant CPP pasivator is released 5-10 minutes after the longevity ingreadients are released;

One thing about this though is that if the person chews 3-5 sticks of gum at a time (Hey, more gum is yummier), or if they eat 3 chocolate bars in 5 minutes then they would get 3-5 times the longevity ingredient from the “I love candy” big mouthful
event. I think lots of people use 3-5 sticks of gum at a time, and some sequentially consume say three candybars in 5-7 minutes (ugh),it could be 1/10-1/20th of the candy eating population.

one approach is that, with many longevity peptides, proteins, protein antigens, and RNA, and epigenetics of longevity ingredients, more *is* actually better or harmless. Epigenetic drugs particularly. Imaginably this could be a like eat one

candybar ever, live 40-60% longer(epigenetic and possibly antigen/immunization ingredients); eat candy everyday live 100-200% longer.

Children and candy: the idea is that something people really like, that lots of people eat very frequenty makes them live longer as a grocry-store and mini-mart and vending machine food means that children eat the candy too. Some longevity drugs work
better on children (metformin); and there is even additional opportunity to preserve youth and child-tissue-type if people take their longevity and wellness drugs early enough. So those would actually be additional beneficial ingredients to the candy
and gum; Things that benefit the people that are children primarily when they are teans and adults, like female and male multiorgasmicity, 8 inch length penis, 6 inch girth standard, three-four times greater semen ejaculate volume, At males, 2 hour or
greater continuous motion sexual stamina, noting sustained continued sexual movement after multiple mid-2 hour orgasms and ejaculations, before tiring out(without additional muscle development), asurance of vaginal orgasm, while maintaining and
increasing clitoral orgasm ease and intensity, absence of any discomfort at anal canal intromission, and an absence of sexual refractory period could be built into the candy, and reach people before they had physically developed.

I think making sexual activity more appealing and actually occupying of people’s time than media (2020 netflix, videos, recorded media, 2020 fascination-level broadcast video, disney) and computer games (console gaming/PC gaming),

Other places to look for longevity producing fungi are mycorhizzial communities, and just possibly, the fungus that leafcutter ants grow for food. It is possible that plants have a reason to keep pollinators alive, so non-hive solo pollinators GI tract
bacteria could be tested to see if it longevizes C elegans and daphnia and drosophila, if it does they can try it on mice to see if it longevizes mice.

Genetic algorithm seed: on the internet there is the use of several different kinds of AI and genetic algorithm compared to optimize a 4-9 ingredient pear (plant) tissue culture medium. That suggests that artifical food plant tissue culture liquid or
other mediums could be improved with AI that has already been published and can be improved.

lasers could improve animal tissue culture for articial food; although conventional stirring and wafting of medium makes sense; lasers that make less than pinpoint holes in a growing tissue slab or material (film, organoid, veneer etc) could cause
greater accessibility of nutrient media to
growing tissue

Organoids are tissue culture 1-3 mm big with out vascularization, if you grow some animal tissue, and the lastthings to grow shut are the nutrient diffusion holes; perhaps kept open with vertical lasers (starcap diffusion pattern on large area processing)
then it can grow big as long as there is a little hole every 2 mm or so.

pores grow shut;

multi-ply tissue culture veneers from “veneer cutting process on 2-3 mm thick, but multi cm long tubular organoids

healing and growth effects of Ir-red light on isolated muscle tissue may exist, if they do, then cofocal; starcap 3D diffraction grating “flashlight fingers” illumination of edible animal tissue culture could be used to improve growth rate, flavor,
or texture.

Longevity gene: at mice, reishii causes “compared to controls, lifespan was extended 30–66 days at 50% survival, 46–110 days at 20% survival and 61 to >148 days at 10% survival (the study is ongoing).”;
To make a longevity drug Do the reishii longevity test on mice again using sibling mice and clonal mice, then compare the genetics and epigenetics of the most and least longevity responsive mice; One option is to dissect the mice, and decide how
physiologically old their tissues at termination, then for each 100 tested ice rank them from physiologically oldest/most decrepit to terminated but least physiologically old; youngest tissue form, lest decrepit. It may be possible to tell with computer
programs and the sibling mice’ genomes which genes are causing the variance. These could then be verified as longevity variation genetics, and optimized for longevity (at any mouse of human) with epigenetics. That creates a new epigenetic longevity
drug. This procedure could work with any longevity drug, chemical, or intervention. Even such things as exposing mice to music (“rain forest sounds”, 17% greater lifespan), and possible effects from human immunizations (pneumonia vaccine halves
heart disease events in people), peptides and proteins


screen a library of things that pass the nuclear membrane, see what they do, potential drugs, at plants and fungi archaebacter, endolithic organisms, marine bacteria, find any peptides or proteins or other electrophorecitc fractions that pass human
tissue culure nuclear membrane
engineering, chemistry, computer ic, computer fab, longevity, longevity technology, treon, treon verdery, physics, lasers, laser, emiconductor, dimension, math, IT, IL, pattern resonance, time travel, chronotechnology, circile, eric the circle, cartoon,
healthspan, youthspan, cpi, manufacturing, fiscal, money, software, petroleum, archive at deviantart com user treonsebastia

All technologies, ideas, and inventions of Treon Sebastian Verdery are public domain at JUly 8,2023AD and previously, as well as after that date

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