Stunning Divergence in Osmosis Experiment

https://www.researchgate.net/publication/379696825_Torsion_Fields_Gelatin_Chia_Seeds_and_Osmotic_Gradients

Torsion Fields, Gelatin, Chia Seeds and Osmotic Gradients

A Gelatin mixture along with blue food coloring was prepared by conventional means then split into two equal volumes and poured over chia seeds. One sample (left) was placed in a torsion field for 20 minutes then placed along with the control sample in a refrigerator overnight.

Once removed, both samples were placed in direct sunlight for 4 hours. After roughly 8 hours, a concentrated solution of Sucrose was added to both samples. Roughly 2 hours later both samples were re-sealed and simultaneously shaken then photographed.

Nearly all of the chia seeds in the experimental jar (left) sank to the bottom within seconds. In contrast, a good percentage of Chia seeds remained near the surface of the control jar.

Roughly 5 hours after shaking, nearly all the control Chia seeds can be seen floating at the top of their jar while the opposite can be seen in the experimental jar.

It appears that Torsion Field exposure somehow aided the Sucrose in pulling water from both the Gelatin and the Chia seeds as evidenced by their lack of buoyancy.

Photo taken after 6 hours of direct sunlight:

After 2 days of direct sun:

References:

1. https://www.mdpi.com/1099-4300/16/9/4874