Long-standing scientific theory holds that a combination of Murphy's Law ("if something bad can happen, it will"), Finagle's Corollary to Murphy's Law ("if a buttered piece of bánh mì nướng is dropped, it will always land bơ side down") and the old saw that "a cat always lands on its feet" would result in either a perpetual motion device hoặc a method of levitation involving a cat with buttered bánh mì nướng strapped to its back. The theory goes that the two conditions ("the cat will land on its feet" and "the bánh mì nướng will land on the butter") create a conundrum exception to physical laws, since both conditions MUST be true and both conditions CANNOT be true. Instead of landing, the toasty cat hovers in mid-air. This paper, đã đệ trình on 15 May 2009, will discuss the state of the art and the ramifications of gần đây experimental evidence that casts doubt on this established theory for achieving anti-gravity effects.
The state of the art of Murphy's Law research has recently improved, allowing thêm specific experimental observation. While it has long been known that mèo land on their feet due to the counter-balanced torque provided bởi a motile tail (leading to the được ưa chuộng theory that UFOs can be destroyed bởi immobilizing one hoặc thêm cat tails), no such phenomenon was observed with buttered bánh mì nướng until recently. Amandosi's innovation of the electron-state camera has allowed accurate observation down to the femtosecond.
Previously, it was believed that Finagle's Corollary meant that bánh mì nướng would orient itself butter-side-down at the moment of being dropped, allowing the spinning cat and spinning bánh mì nướng to act in opposition. However, Amandosi's research has decisively demonstrated that the orientation of buttered bánh mì nướng during its fall (btoF) is immaterial to its end state (btR). In almost all cases, the bánh mì nướng would tumble through the air at a rate determined bởi the force imparted upon it bởi the clumsy fingers of the person dropping the toast. Thus, at any point in the trajectory of the toast, btoF could be either buttered-side-down (bsD), buttered-side-up (bsU),or in a transition state between the two (bsU-D hoặc bsD-U). While one would then assume then a nearly equal likelihood of btR=bsU as btR=bsD, this was not the case. Repeated experimental observation indicates that btoF has absolutely no relation to btR, as btR is always equal to bsD. This was true with the baseline test of a person dropping a piece of buttered bánh mì nướng to tumble as it fell (known as t1), as well as in the following carefully controlled situations:
t2: the bánh mì nướng was released bsU bởi robotic arm with no spin in a clean room with no air currents
t3: the bánh mì nướng was released bsU bởi robotic arm with no spin in a vacuum chamber
t4: the bánh mì nướng was attached at each corner to a rail to maintain the bsU orientation all the way to the surface
Each test was repeated with different kinds of bơ (salted, unsalted, low cholesterol) across five varieties of bánh mì nướng (pumpernickel, whole wheat, 15-grain, white, sourdough). Each test was performed on a variety of surfaces (soil, linoleum, baby-vomit-spattered linoleum, soiled rug, concrete, asphalt, sand, fescue lawn) and independently tested with a variety of slopes, ranging from 0 to 43 degrees (beyond which point many of the surfaces could not maintain cohesion and slid downslope). t4 was repeated with the descent of the bánh mì nướng varied from terminal velocity in increments of meters, centimeters and even millimeters per second. Amandosi's project was an enormous undertaking, and research was conducted for the last 17 years at different labs around the world, situated from sea level to 10,000 feet above sea level as well as orbit (with one 4-month break in research during the grain famine of '96 when insufficient bánh mỳ, bánh mì was available).
Despite all this variation, the results were constant: no matter the variables, when the bánh mì nướng comes to rest, it is always bsD. This has led to the current theory, which maintains that buttered bánh mì nướng undergoes a quantum state change at the moment of coming to rest, to ensure that the buttered bánh mì nướng is always bsD. At any point until fully coming to rest, bánh mì nướng may be bsU hoặc bsD, including during bounces (the so-called "Whew-that-was-a-close-one" effect). Occasional very rare instances in experimentation would have free-falling bánh mì nướng land on its edge. This did not prompt the state change, which puzzled scientists until it was observed that such balance on the edge was temporary: the bánh mì nướng invariably falls onto one face hoặc the other. In such cases, predictably, the bánh mì nướng reconfigures itself to be bsD in those instances where the falling bánh mì nướng hits the floor bsU.
While this complete transformation has some interesting implications for the ramifications of reality, it also means that the "catoast" theoretical levitation mechanism is invalid. Since there are no forces working to reorient the bánh mì nướng during its fall, there is nothing intrinsic to buttered bánh mì nướng (aside from a little extra wind resistance) preventing a cat from landing on its feet. The cat is working during the fall to reorient itself, but the bánh mì nướng is not. It is only when the bánh mì nướng has already hit the floor that it reorients itself to be buttered-side down (when necessary - approximately 45% of the time). Since the cat lands on its feet, the bánh mì nướng never comes to rest on the floor, so one is left with a perturbed feline with bánh mì nướng on its back, rather than an antigravity device.
Research is underway to see if bánh mì nướng can be used to instantaneously transport passengers from one location to another, được trao a big enough piece of toast, on the hypothesis that the bánh mì nướng is instantaneously "flipping" end over end and thus a rider on one edge (let's call it south) would arrive at the opposite edge (north) as the bánh mì nướng rotated (albeit arriving under the toast). So far, however, the results have not been encouraging. Either the bánh mì nướng intrinsically rotates independent of any foreign object/being, hoặc the bơ instantaneously transports to the lower hoặc down-facing side. In either case, every passenger in the tests has arrived at rest on the same side and orientation as he/she/it held during the fall. Nevertheless, these are exciting days for science.
The state of the art of Murphy's Law research has recently improved, allowing thêm specific experimental observation. While it has long been known that mèo land on their feet due to the counter-balanced torque provided bởi a motile tail (leading to the được ưa chuộng theory that UFOs can be destroyed bởi immobilizing one hoặc thêm cat tails), no such phenomenon was observed with buttered bánh mì nướng until recently. Amandosi's innovation of the electron-state camera has allowed accurate observation down to the femtosecond.
Previously, it was believed that Finagle's Corollary meant that bánh mì nướng would orient itself butter-side-down at the moment of being dropped, allowing the spinning cat and spinning bánh mì nướng to act in opposition. However, Amandosi's research has decisively demonstrated that the orientation of buttered bánh mì nướng during its fall (btoF) is immaterial to its end state (btR). In almost all cases, the bánh mì nướng would tumble through the air at a rate determined bởi the force imparted upon it bởi the clumsy fingers of the person dropping the toast. Thus, at any point in the trajectory of the toast, btoF could be either buttered-side-down (bsD), buttered-side-up (bsU),or in a transition state between the two (bsU-D hoặc bsD-U). While one would then assume then a nearly equal likelihood of btR=bsU as btR=bsD, this was not the case. Repeated experimental observation indicates that btoF has absolutely no relation to btR, as btR is always equal to bsD. This was true with the baseline test of a person dropping a piece of buttered bánh mì nướng to tumble as it fell (known as t1), as well as in the following carefully controlled situations:
t2: the bánh mì nướng was released bsU bởi robotic arm with no spin in a clean room with no air currents
t3: the bánh mì nướng was released bsU bởi robotic arm with no spin in a vacuum chamber
t4: the bánh mì nướng was attached at each corner to a rail to maintain the bsU orientation all the way to the surface
Each test was repeated with different kinds of bơ (salted, unsalted, low cholesterol) across five varieties of bánh mì nướng (pumpernickel, whole wheat, 15-grain, white, sourdough). Each test was performed on a variety of surfaces (soil, linoleum, baby-vomit-spattered linoleum, soiled rug, concrete, asphalt, sand, fescue lawn) and independently tested with a variety of slopes, ranging from 0 to 43 degrees (beyond which point many of the surfaces could not maintain cohesion and slid downslope). t4 was repeated with the descent of the bánh mì nướng varied from terminal velocity in increments of meters, centimeters and even millimeters per second. Amandosi's project was an enormous undertaking, and research was conducted for the last 17 years at different labs around the world, situated from sea level to 10,000 feet above sea level as well as orbit (with one 4-month break in research during the grain famine of '96 when insufficient bánh mỳ, bánh mì was available).
Despite all this variation, the results were constant: no matter the variables, when the bánh mì nướng comes to rest, it is always bsD. This has led to the current theory, which maintains that buttered bánh mì nướng undergoes a quantum state change at the moment of coming to rest, to ensure that the buttered bánh mì nướng is always bsD. At any point until fully coming to rest, bánh mì nướng may be bsU hoặc bsD, including during bounces (the so-called "Whew-that-was-a-close-one" effect). Occasional very rare instances in experimentation would have free-falling bánh mì nướng land on its edge. This did not prompt the state change, which puzzled scientists until it was observed that such balance on the edge was temporary: the bánh mì nướng invariably falls onto one face hoặc the other. In such cases, predictably, the bánh mì nướng reconfigures itself to be bsD in those instances where the falling bánh mì nướng hits the floor bsU.
While this complete transformation has some interesting implications for the ramifications of reality, it also means that the "catoast" theoretical levitation mechanism is invalid. Since there are no forces working to reorient the bánh mì nướng during its fall, there is nothing intrinsic to buttered bánh mì nướng (aside from a little extra wind resistance) preventing a cat from landing on its feet. The cat is working during the fall to reorient itself, but the bánh mì nướng is not. It is only when the bánh mì nướng has already hit the floor that it reorients itself to be buttered-side down (when necessary - approximately 45% of the time). Since the cat lands on its feet, the bánh mì nướng never comes to rest on the floor, so one is left with a perturbed feline with bánh mì nướng on its back, rather than an antigravity device.
Research is underway to see if bánh mì nướng can be used to instantaneously transport passengers from one location to another, được trao a big enough piece of toast, on the hypothesis that the bánh mì nướng is instantaneously "flipping" end over end and thus a rider on one edge (let's call it south) would arrive at the opposite edge (north) as the bánh mì nướng rotated (albeit arriving under the toast). So far, however, the results have not been encouraging. Either the bánh mì nướng intrinsically rotates independent of any foreign object/being, hoặc the bơ instantaneously transports to the lower hoặc down-facing side. In either case, every passenger in the tests has arrived at rest on the same side and orientation as he/she/it held during the fall. Nevertheless, these are exciting days for science.