ファバラの特許 実験データ

ファバラの特許について

通常、リンゴは花が咲き散った後に実が生ります。
しかしファバラの技術を使い育てたリンゴは花と実が一緒に生りました。

何故花と実が一緒に生ったかの?
通常花と実が一緒に実る事はありません。
ファバラの技術を使う事により
時間を消費するのではなく
時間を創造します。

15 16

ファバラの技術は有機物だけでなく無機物にも使えます。
この技術には一切ケミカルな物は使用しません。
時間を消費するのではなく時間を創造します。
だから、反作用がありません。

ファバラの技術を施したパーム油と
通常のパーム油との比較実験結果

使用した植物油
A:ファバラの技術を施したパーム油
B:通常のパーム油
A・Bのパーム油でジャガイモを揚げた実験

 A:ファバラの技術を施したパーム油 B:通常のパーム油
揚油の温度変化
188℃に熱して食材(スライスしたジャガイモ)を入れた

・ジャガイモを入れた途端に温度が201℃に上がった。
(食材を入れても温度が下がらない。逆に上がった。)
揚油の温度変化
188℃に熱して食材(スライスしたジャガイモ)を入れた
・ジャガイモを入れた途端に164℃に下がった。..
……..

パームオレイン油は低温の気候では半固体となり、その融点はセ氏24℃で、世界中で何千回も実験が行われていますが、低温の気候でこれを液状に保つ方法は見つかっていません。
マイナスの温度になる状態のところで放置していたファバラの技術を施したパーム油は、実験から1ヶ月経過した後、乾燥してパラパラになっていたけどスティツクで混ぜると水分の多いゼリー状になりました。パーム油は質が変わったのです。
±のない整数になったのです。それは私達の体にとって反作用が極力ないパーム油になったと思われます。

ファバラの技術を施した植物油と通常

使用した植物油  A:ファバラの技術を施したキャノーラ油(菜種油)
         B:通常のキャノーラ油(菜種油)
油の使用量    A,Bとも各870g

Differences between A & B before frying fish

A: FABALA-processed vegetable oil  B: Normal vegetable oil
Odor and texture
・There is no bad odor characteristic to oil.
・The texture is smooth.
・While the quantities were equally 870g,
the oil felt lighter than the normal oil (it felt buoyant).
・The clearness of the liquid improved.
Odor and texture
・It has the odor characteristic to oil.

・It has a sticky texture due to the oil film.………………
.
.
.

Used fish
Horse mackerel (raw but not particularly fresh)

We used one fish per round for the both oils.
Weight of each fish
1st: 120g   2nd: 120g   3rd: 120g   4th: 120g Fish were gutted and floured.
Experiment Method
(1) A and B oils were poured in separate pans and simultaneously heated.
(2) When the oils were warmed to the right temperature (180℃), fish were simultaneously added.
(3) Fish were fried for one minute, turned, fried for another minute, and then placed on a tray.
(4) Steps (1) – (3) were simultaneously repeated for four times, and the oils were cooled afterwards.
(5) Oils were filtered through paper filters.

 9   10

Conditions of the fish after cooking

A: FABALA-processed vegetable oil  B: Normal vegetable oil
 ・The fried fish remained plump (like it was roasted).
・The size remained the same (it retained moisture).
・The fish remained plump and juicy.
・The fish fully retained its flavor.
・The eyes turned white.
・The color remained almost unchanged. …………………………………
 ・The fish lost juiciness and became dried out.
・It shrank in size (the oil repelled water and reduced the volume).
・It lost moisture and became hard.
・It did not have the taste of fish.
・The eyes got scorched and turned brown.
・The color turned brown.

Condition of the oils after cooking

 A: FABALA-processed vegetable oil   B: Normal vegetable oil
 ・The oil has the oily smell before being cooked, 
but the used oil does not have the odor of the oil.
・The oil became colored due to the color of the fish,
but it did not smell or was oxidized.
・The decrease in the oil amount was smaller than that of normal oil by 2% (19g).
・The oil became sticky and difficult to filter.
・The oil turned blackish red. It smelled of burnt fish and oxidized oil.…..…………… 

The oil became smooth like water even more than it was before cooking.
This oil has been removed of its center. Therefore, when it is actually used, the potential energy of the oil is released. This energy is what physicists across the world assume as the dark matter. This energy lets an apple go up instead of falling down. To take the example of ourselves, we normally use only up to 10% of our whole abilities. It is said that we leave 90% of our energy unused. The remaining 90% is what FABALA technology is about; the technology to remove the center. The energy used inFABALA’s technology is not the energy belonging to the past. Therefore, it can make differences most visibly when they are actually in use.