Heterogeneous texture, irregular and weaker current intensity of crystallization could indicate a low concentration of the substance or additives in the solution.

This aspect of the texture could also mean that the support base remains "open" because it does not bind in a specific form of texture.

The sample consists of the support base with a low concentration of flavoring substance.

Compared to the support base, sensitive crystallisation of the sample revealed a higher intensity of current crystallization texture more uniform and regular, vacuoles still further but tighter and a clear delineation between median field and surrounding area.

Despite its low concentration, the flavoring substance substantially alters the crystallization of the support base, this suggests that the additive  has a particularly dynamic effect.

All elements of structure and texture of crystallization of the sample suggests that the process  of Solarisations established by L'OISEAU VERT allows the support base to capture and permanently store the dynamic effect of the flavoring substance.

The method used also seem to be a good final product's ability to conserve, which is expressed by the highest current intensity of crystallization and a tripartite structure of the images more clear (clear delineation between median field and surrounding area).

* Independent study conducted by Dr. Christian Marcel - www.vinimage.com