I must note that, not being a chemist or lab tech of any kind, my initial read of ‘ideal substance’ was platonic ideal… and I was going to ask some questions about that, but… not what you meant.
right. they are, as i understand it, chemically ideal, created of chemically “ideal” base ingredients, cooked at exacting temperatures and pressures, for exacting times. purified of anomalies at every step.
I had to uh, frame shift my context for vocab… yes, that makes much more sense than… attempting to create a philosophically perfect example of a swiss chocolate, in a lab, hahaha!
i think this is a container of ideal substance.
it’s kinda like there are a set of weights that is the master weight for metric, that all others are calibrated against.
this would be the ideal substance considered swiss chocolate, for use in verifying machines and other tests are calibrated to this substance.
from what i remember about these. they all taste terrible. but are technically edible.
… Ok.
That … actually makes sense.
I must note that, not being a chemist or lab tech of any kind, my initial read of ‘ideal substance’ was platonic ideal… and I was going to ask some questions about that, but… not what you meant.
right. they are, as i understand it, chemically ideal, created of chemically “ideal” base ingredients, cooked at exacting temperatures and pressures, for exacting times. purified of anomalies at every step.
i imagine they taste like it too
Yeah haha!
I had to uh, frame shift my context for vocab… yes, that makes much more sense than… attempting to create a philosophically perfect example of a swiss chocolate, in a lab, hahaha!
How do we empirically measure a qualia, anyway?