When you do many things at once.

I lis­te­ned to this while wri­ting this post, try it while you read :o)

This is the thir­ty-ninth in a series of posts reflec­ting on our willin­gness to remem­ber and the qua­li­ty of that know­ledge. These posts should be read in order of publi­ca­tion. Star­ting with num­ber six, for example, would make no sense to the rea­der. Hap­py reading!

So why is our pro­duc­tion inter­es­ting? First­ly, the culti­va­tion of cereal and sugar sources will serve as a source of food. In both cases, we need to think about diver­si­fying our cultures in order to miti­gate natu­ral risks. Cereal gives us flour, yeast and bread. To bake our bread, a wood-fired ter­ra cot­ta oven could very well do the trick. Our yeast com­bi­ned with sugar and water will give us alco­hol. But we are mis­sing the last step, we have to dis­till our ethyl mix­ture to make it concen­tra­ted enough to obtain the pro­per­ties we are loo­king for. Less water means more alco­hol, the­re­fore, the bet­ter our ins­tru­ment will be.

At this stage, we can say that we had the chance to pro­duce various alco­ho­lic sub­stances. Howe­ver, we must be very care­ful with the dis­til­la­tion pro­cess, know­ledge exists, but in this par­ti­cu­lar case, before belie­ving that our alco­hol is sui­table for consump­tion, it is bet­ter to wait until we have made some ther­mo­me­ters. Be care­ful, howe­ver, a mer­cu­ry ther­mo­me­ter can be used from -39°C up to 400°C. An alco­hol ther­mo­me­ter can be used down to -80°C (but not above 75°C).

To be continued…

-Dan­ny

I’m Dan­ny (aka Coa­ch­Dan­ny). I have a pas­sion: humans. Come with me and take this minute eve­ry day to explore what’s going on today and why is it tren­ding. Click here to get your dai­ly thought right on time for break­fast.

Sources: https://solomotivation.com

Trans­la­tion by Abbie Sims: https://www.linkedin.com/in/acsims/

Last Upda­ted on Decem­ber 22, 2020 by Coach Dan­ny