Image-creating method

from Wikipedia, the free encyclopedia

Image-creating methods are experimental procedures in anthroposophy with which an attempt is made to qualitatively describe assumed essential characteristics and relationships of forces of objects of investigation. The resulting flow and crystallization forms should vary in their characteristic form depending on the composition of water, organic materials, plant sap or blood. In anthroposophical circles, the view is held that the analysis of the ingredients of food only partially measures the quality; the so-called “vital quality”, “vitality” or “inner quality” of food, on the other hand, can be assessed using image-creating processes.

Some image-making methods have been used for several decades using various techniques:

  1. The capillary dynamic rising pattern method according to Lili Kolisko ,
  2. the copper chloride crystallization according to Ehrenfried Pfeiffer ,
  3. the round filter chromatogram according to Ehrenfried Pfeiffer , and
  4. the drip image method according to Theodor Schwenk .

The principle of this test procedure consists in adding a sample to a system in which a form-forming (structure-forming) process takes place due to an instability inherent in the system ( non-equilibrium system ). The resulting structures are evaluated according to morphological criteria (in the case of copper chloride crystallization, for example type, number and order of the branches, properties of the texture that can be measured with computer image analysis) and assessed with regard to the object of investigation.

The majority of the image-creating methods are not scientifically recognized, but more recent work deals with the validation with regard to certain applications. Individual methods gained limited importance in the food industry ( natural food ) and anthroposophical drug and cosmetic production, as well as for unofficial water testing ( drip image method ). The imaging methods are not to be confused with the imaging processes of medicine.

swell

  1. Aumaporn Meelursarn: Statistical evaluation of texture analysis from the biocrystallization method. Effect of image parameters to differentiate samples from different farming systems . Dissertation, University of Kassel 2007
  2. Bernhard Johannes Kahl: Development, in-house validation and application of the holistic process biocrystallization for the differentiation of wheat, carrot and apple samples from different cultivation and processing steps . Habilitation thesis, University of Kassel 2007
  3. Aneta Zalecka, development and validation of the riser method for differentiating selected foods from different cultivation systems and processing processes . Dissertation, University of Kassel 2007

literature

Web links