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Emoto claimed that water was a "blueprint for our reality" and that emotional "energies" and "vibrations" could change its physical structure. [14] His water crystal experiments consisted of exposing water in glasses to various words, pictures, or music, then freezing it and examining the ice crystals' aesthetic properties with microscopic photography. [9]
Crystal healing is a pseudoscientific alternative-medicine practice that uses semiprecious stones and crystals such as quartz, agate, amethyst or opal. Adherents of the practice claim that these have healing powers, but there is no scientific basis for this claim.
Some ways by which crystals form are precipitating from a solution, freezing, or more rarely deposition directly from a gas. Attributes of the resulting crystal depend largely on factors such as temperature, air pressure, cooling rate, and in the case of liquid crystals, time of fluid evaporation. Crystallization occurs in two major steps.
Chemical clues in zircon crystals suggest the rock in which they formed came into contact with fresh water 4 billion years ago, when Earth was thought to be covered in ocean.
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Hydrothermal synthesis can be defined as a method of synthesis of single crystals that depends on the solubility of minerals in hot water under high pressure. The crystal growth is performed in an apparatus consisting of a steel pressure vessel called an autoclave, in which a nutrient is supplied along with water. A temperature gradient is ...
A fluid inclusion is a bubble of liquid and/or gas that is trapped within a crystal. As minerals often form from a liquid or aqueous medium, tiny bubbles of that liquid can become trapped within the crystal, or along healed crystal fractures. These inclusions usually range in size from 0.01 mm to 1 mm and are only visible in detail by ...
Water of crystallization can generally be removed by heating a sample but the crystalline properties are often lost. Compared to inorganic salts, proteins crystallize with large amounts of water in the crystal lattice. A water content of 50% is not uncommon for proteins.
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