1932 STUDY OF AMYLOSE FROM TOP	FORM STUDY FROM TOP	COMPUTER SIMULATION FROM TOP
RECENT STUDY OF AMYLOSE FROM SIDE	FORM STUDY FROM SIDE	COMPUTER SIMULATION FROM SIDE
AMYLOSE IS A  WHITE STARCH,THAT COMPRISES, ABOUT 20% OF MOST GRAINS & FROM 38% TO 58% OF MEAT FATS. UNTIL RECENTLY, SCIENTISTS BELIEVED THAT AMYLOSE WAS AN UNBRANCHED CARBOHYDRATE, HOWEVER, THESE RECENT SIDE STUDYS OF FRIED PORK LARD, AMYLOSE, SHOW IT TO BE A V-BRANCHED, ETHYL ESTER ALDEHYDE WITH A TOUGH INELASTIC, TRI-GLYCERIDE CORE, MADE OF 3 PAIRS OF EPOCSI OCSION ATOMS. WHEN STARCHY FOODS SUCH AS SPAGHETTI & RICE, ARE MOIST COOKED SUFFICIENTLY, THE AMYLOSE IS CONVERTED TO THE ANHYDRIC HYDROCSIDE, GLUCONOL., WHICH WE USE IN OUR NERVE SYNAPSES & HAIR ROOT GLANDS, GLUCONOL CAN ALSO BE FOUND IN, ALFALFA & MUNG BEAN SPROUTS, WHEN STARCHY FOODS OR FATS, ARE NOT COOKED ADEQUATELY. THE AMYLOSE MOLECULES, REMAIN IN THE STARCHES & FATS, IF WE, THEN EAT, THESE AMYLOSE LADEN FOODS, THEY VERY OFTEN REMAIN UNASSIMILATED BY OUR BODYS, FOR MANY DAYS, UNTIL THEY ARE DEVOURED BY THE LACTOBACILLI, IN OUR LOWER INTESTINES, WHERE THEY ARE THEN CONVERTED, TO MOLECULES, OF METHYL ESTER, GLYCOLIC ANHYDRIDE, THAT ARE USED BY OUR HAIR GLANDS, TO CREATE OUR HAIR SHAFTS. HOWEVER, IF A PERSON EATS, TOO MUCH, POORLY COOKED AMYLOSE, AND DOES NOT HAVE, LIVING LACTOBACILLIS BACTERIA, IN THEIR SMALL INTESTINE, THE AMYLOSE IS OFTEN DEPOSITED, AROUND THEIR BODY, IN THE FORM OF THE FATTED CELL CYTOPLASM, FOUND IN TUMORS, THAT OFTEN CONTAINS, FROM 32% TO 86% AMYLOSE		AMYLOSE FROM FAT GLUCONOL FROM ALFALFA SPROUTS GLYCOLIC ANHYDRIDE

NATURAL AMYDEN AMYLOSE FROM PORK FAT

THE 3 PAIRS OF EPOCSI OCSION ATOMS IN THE CENTER OF AMYLOSE, GIVE TO IT HARDNESS & LONGEVITY. GRAINS, WITH A HIGH PERCENTAGE OF AMYLOSE, HAVE BEEN KNOWN TO BE FERTILE, AFTER 2000 YEARS. THIS  EPOCSI GLUE-LIKE, HARD CORE, MUST BE SOFTENED BY SOAKING, OR MOIST COOKING, FOR 4 HOURS, IN ORDER FOR IT, NOT TO CAUSE CYSTS OR TUMOURS IN OUR BODYS. NO FLOURS, SOLD IN THE WORLD, HAVE AMYLOSE IN IT, FOR THIS REASON.

THE STRUCTURAL FORMULA OF AMYDEN.EP3 ~ AMYLOSE TETRA METHYL ESTER TRI-EPOCSI AMYLOSE

MOUNTAINS OF AMYLOSE, EXISTED AROUND GRAIN PROCESSORS, FOR HUNDREDS OF YEARS, UP UNTIL, THE DISCOVERY OF AMYLOSE & LACTOSE, EMULSION GLUES SUCH AS, ELMERS GLUE, THAT UTILIZE, THE GLUE LIKE, NATURAL QUALITY OF BOTH AMYLOSE & LACTOSE, TO BIND, THE SURFACES, OF ADJACENT MATERIALS TOGETHER. THE DISCOVERY, OF THESE GLUES, BY AGIN & SALK, TRANSFORMED THE GRAIN MILLING INDUSTRYS ,INTO, CLEANER,SAFER,ECOLOGICAL BUSINESS FOR EVERY NATION.

BECAUSE OF THESE GLUES,PLYWOODS BECAME POSSIBLE, AND THE CREATION OF GLUED PARTICLE BOARDS AND MANY   OF THE SUPER STRONG, BOX CARDBOARDS, THAT ARE USED, TO SHIP PRODUCTS, SAFELY THROUGHOUT THE WORLD. AMYLOSE GLUES, ARE USED IN MORE THAN 200 DIFFERENT INDUSTRIAL PRODUCTS, INCLUDING, TRAFFIC LIGHTS, AUTOS, AIRPLANES, TRAINS, REFRIGERATORS, AIR CONDITIONERS, INSULATION BOARDS, ROOFING INSULATION, FURNITURE, CABINETS, HOME PANELING & FIBREGLASS BOAT GLAZES.

GLYCOLIN.EP3 GLYCOLIC ANHYDRIDE SHOWING THE FOUR METHYL ESTERS AND THE SIX EPOCSI OCSION ATOMS  IN  THE TRI-EPOCSI ALDEHYDE CORE

AMYDEN.EP3 ~ AMYLOSE SHOWING THE FOUR ETHYL ESTERS AND THE SIX EPOCSI OCSION ATOMS  IN THE TRI-EPOCSI ALDEHYDE CORE

GLUCONOL.EP3 SHOWING THE FOUR HYDROCSI ETHYL ESTERS AND THE SIX EPOCSI OCSION ATOMS  IN  THE TRI-EPOCSI ALDEHYDE CORE

•  AMYDEN.EP3, AMYLOSE    IS A HARD WHITE STARCH,    WITH THE TASTE OF MILK OF MAGNESIA •  AMYLOSE DISSOLVES IN COLD RUNNING WATER    AFTER 12 MONTHS OF CONSTANT IMMERSION •  POWDERED AMYLOSE DISSOLVES IN HOT WATER,    AFTER 12 HOURS OF SOAKING & CONSTANT AGITATION •  WHEN AMYLOSE, IS USED AS, A HOT CONTACT,    POWDER SEPARATOR, IN PIZZA OVENS    AMYLOSE BECOMES, GLYCOLIN.

•  GRAINS ARE NORMALLY PROCESSED TO REMOVE    AT LEAST 97% OF THEIR AMYLOSE. •  THOSE WHOLE GRAINS NOW SOLD IN MODERN MARKETS,    HAVE BEEN CREATED WITH VERY LITTLE AMYLOSE,    HOWEVER, THEY SHOULD ALWAYS BE WELL COOKED. •  THE WATER THAT THE GRAINS ARE COOKED IN    SHOULD NOT BE  REUSUED. •  AMYLOSE IS NOT AN APPROVED FOOD ADDITIVE,    BUT, IT MAY BE USED AS A POWDER SEPARATOR,    BELOW PIZZAS, COOKED IN BRICK OVENS.