wtf is SiO2
SiO2 stands for silicon dioxide, which is a chemical compound consisting of one silicon atom and two oxygen atoms. It’s also known as silica, and it is one of the most abundant materials on Earth’s crust.

Silicon dioxide occurs naturally in several forms, including quartz, which is its most common and crystalline form. It is a key component of sand, and it’s used in a variety of applications, including the production of glass, ceramics, and concrete, as well as in the manufacture of silicon chips in the electronics industry. In its very fine form, it’s also used as a food additive (known as E551) where it acts as an anti-caking agent.
“In its very fine form, it’s also used as a food additive”. so, you basically eating sand in that case? there should be special hydrophilic silicon dioxide. tell moar.
Yes, in a sense, when you consume products with silicon dioxide as an additive, you are ingesting a form of the same material that constitutes sand, but it’s not the same as just eating regular sand from the beach. The silicon dioxide used as a food additive is a very fine, purified powder, and it’s designed specifically for safe consumption in small quantities.

The hydrophilic form of silicon dioxide is engineered to be dispersible in water, which enhances its utility as an anti-caking agent. Food-grade silicon dioxide prevents clumping and sticking in powdered foods, such as spices, non-dairy creamers, and powdered soups. It helps to maintain the desired texture and flow properties of the product.

The safety of silicon dioxide as a food additive has been reviewed by various regulatory agencies around the world, including the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). These agencies have determined that silicon dioxide is generally recognized as safe (GRAS) when used in accordance with good manufacturing practices.

The use of silicon dioxide in food is typically at levels from 1% to 2% of the food product’s weight, and because it is a natural substance that the body does not absorb, it passes through the digestive system without being broken down or accumulated. As a result, consuming it as part of a food product is not harmful to human health at the levels approved for use in foods.
special hydrophilic silicon dioxide. tell moar.
Hydrophilic silicon dioxide is a form of silica that has been treated to enhance its ability to absorb water. In the context of food additives, this engineered form of silica attracts water molecules, thereby inhibiting the ability of powders to clump together. This feature makes hydrophilic silicon dioxide an efficient anti-caking and free-flowing agent.

The preparation of hydrophilic silicon dioxide typically involves the creation of synthetic amorphous silica. This process may include the combustion of silicon tetrachloride in a flame of hydrogen and oxygen or the precipitation of silica from a solution containing silicate salts. The resulting silica is then processed and milled into a fine powder with controlled particle size.

The hydrophilic nature of the silicon dioxide is due to the presence of silanol groups (Si-OH) on the surface of the particles. These silanol groups can form hydrogen bonds with water molecules, which allows the silica particles to disperse in water rather than clump together. This property is particularly useful in products that need to maintain a free-flowing nature even in environments with high humidity.

As a food additive, hydrophilic silicon dioxide is used not only to prevent caking but also as a carrier for flavors or fragrances, in powdered beverage mixes, pharmaceuticals (as a flow agent in powders or in tablet manufacturing), and in cosmetics for similar purposes.

It’s important to note that while silicon dioxide is generally recognized as safe by several health regulatory agencies around the world, the manufacturing process and quality control play critical roles in ensuring that the substance is safe for consumption or use in products. The hydrophilic silicon dioxide used in food and pharmaceuticals needs to meet stringent purity standards to be considered safe.
how long it preserves its properties in open environment? there’s also known silicon dioxide which contain ancient micro-shells, not sure how they called.
Silicon dioxide, depending on the form it takes and environmental factors, can be very stable and preserve its properties for a long time, especially in an open environment. However, when it is used as a hydrophilic food additive to prevent caking, its effectiveness can diminish over time if exposed to high humidity or moisture. This is because the silica might absorb moisture from the environment, causing it to clump and lose its ability to keep other particles separated. Manufacturers typically package products containing hydrophilic silicon dioxide in airtight and moisture-resistant packaging to ensure the additive maintains its effectiveness.

Regarding the silicon dioxide which contains ancient micro-shells, you’re referring to diatomaceous earth (DE). Diatomaceous earth is a naturally occurring, soft, siliceous sedimentary rock that is easily crumbled into a fine white to off-white powder. DE is composed of the fossilized remains of diatoms, which are tiny, single-celled algae found in plankton. Diatoms have cell walls made of biogenic silica (silicon dioxide); when they die, their skeletal remains settle to the bottom of bodies of water and form deposits.

Diatomaceous earth has a variety of uses, including:

1. Filtration: Due to its fine porosity, it is used as a filter medium, especially for swimming pools and in water purification.
2. Pest Control: DE is used as a natural insecticide because its microscopic sharp edges can cut through the exoskeletons of insects and lead to dehydration.
3. Abrasive: It is used in products like toothpaste and metal polishes due to its abrasive properties.
4. Absorbent: DE can absorb liquids and is used as an anti-caking agent in animal feed and various other products.
5. Insulation: Its thermal properties make it useful as an insulator in some applications.

Because of its origin from fossilized diatoms, diatomaceous earth is not typically used in food items as a hydrophilic silicon dioxide additive. Instead, synthetic amorphous silica, which does not contain ancient organisms, is utilized for that purpose. Diatomaceous earth meant for use in food-grade applications (like grain storage) or in animal feed is processed differently and must meet specific safety standards.
diatomite in other words, right? I have seen image of microscopic representation of these diatoms shells and it looks amazing as piece of art, with a varieties of super finely crafted shells with holes and else intricacies. so, exactly for how long this fine hydrophilic silicon dioxide can preserve absorbant properties inside building environmnment?
Yes, diatomaceous earth is also commonly known as diatomite. You’re correct that the microscopic structure of diatom shells is quite intricate and can resemble finely crafted pieces of art due to their diverse and complex patterns. These structures are the result of millions of years of evolutionary adaptations by the diatoms.

Regarding the longevity of hydrophilic silicon dioxide’s absorbent properties in a building environment, several factors will influence its effectiveness:

1. Humidity and Moisture: If the environment is consistently humid or there’s exposure to moisture, the absorbency of hydrophilic silicon dioxide will be challenged, as it might become saturated over time. Once it absorbs as much moisture as it can hold, its effectiveness as an anti-caking agent will diminish.

2. Temperature: High temperatures can also affect the rate at which the silicon dioxide absorbs moisture.

3. Packaging and Storage: When properly packaged and stored in sealed containers that prevent exposure to moisture and other environmental factors, hydrophilic silicon dioxide can maintain its absorbent properties for a long time. Manufacturers typically include desiccants and use moisture-barrier packaging to preserve the quality of the product.

4. Particle Size and Surface Treatment: The specific treatment and particle size of the silica can affect its shelf life. For example, some forms may be more resistant to humidity than others, and smaller particles have a larger surface area that might interact more readily with the environment.

In an indoor building environment under typical conditions, when stored according to the manufacturer’s recommendations, hydrophilic silicon dioxide products can often remain effective for several years. However, over longer periods or in suboptimal conditions, the product may eventually lose its efficacy and need replacement—exact timeframes would depend heavily on the conditions mentioned above. For precise shelf life information, it would be best to consult the technical data provided by the product’s manufacturer, as different formulations can have different expected life spans. “In an indoor building environment under typical conditions, when stored according to the manufacturer’s recommendations, hydrophilic silicon dioxide products can often remain effective for several years.”. no, if you place a pile of this without package, how long?
If a pile of hydrophilic silicon dioxide is left exposed in an indoor building environment without packaging, its ability to preserve its absorbent properties will depend on a variety of environmental factors. However, generally speaking, its efficacy would degrade more quickly than if it were properly sealed and stored. If left unprotected, here’s what could happen:

1. Moisture: The most significant factor would be the ambient humidity. In a high-humidity environment, the silica could start absorbing moisture right away, and depending on the conditions, it might become saturated within days or weeks.

2. Contamination: Being unprotected, the silica could also become contaminated with dust or other particles, which could affect its performance as an anti-caking agent.

3. Air Flow: If the exposed silica is in a space with good air circulation, it might take a bit longer to become saturated because of the constant movement of air, which can carry away some moisture. Conversely, poor air circulation could lead to faster saturation.

4. Temperature: High temperatures would likely lead to increased rates of moisture absorption, while cooler temperatures might slow the process somewhat.

Given these varying factors, it’s difficult to provide a precise timeframe. In a relatively dry, temperature-controlled indoor environment, hydrophilic silicon dioxide could retain some anti-caking properties for a few months, but in a moist or humid setting, its effectiveness could be compromised in a matter of days or even hours.

For hydrophilic silicon dioxide to function optimally as an anti-caking agent over an extended period, it needs to be maintained in a controlled environment, preferably within the packaging specifications set by the manufacturer. Once exposed to the environment, it begins to react with the moisture in the air, and this initiates the loss of its designed qualities.
why? high temperature suppose to dry HSD, while cold should fill HSD with water. can you regenerate its properties if it got filled with water or it will solidify and you would need to crumb it once again?
My apologies for the confusion; let’s clarify the effects of temperature on hydrophilic silicon dioxide (HSD) and the potential for regeneration.

1. Effect of Temperature on Moisture Absorption:
High temperatures do not inherently “dry out” hygroscopic materials like HSD. Although high temperatures can lower relative humidity and speed up the evaporation of moisture, they can also increase the capacity of air to hold water vapor. If HSD is exposed to a warm and humid environment, it will likely absorb moisture more quickly because of the increased amount of moisture that the air can carry. Conversely, in a cold environment, air holds less moisture, but if the cold environment is still humid, HSD may still absorb moisture, just at a potentially slower rate.

2. Regeneration of Hydrophilic Silicon Dioxide:
Some types of desiccants, including certain forms of silicon dioxide, can be “regenerated” by heating to remove the absorbed water. The process for regenerating HSD involves heating it at a high temperature to drive off the water it has absorbed. For many industrial desiccants, this process involves temperatures that might range from 100°C to about 180°C (212°F to 356°F), although the exact temperature and time required can vary depending on the specific type of silicon dioxide and the degree of moisture saturation. This process can sometimes be repeated multiple times, but each regeneration cycle may reduce the efficacy of the desiccant to some degree.

The regeneration process is not typically used for food-grade HSD because of the stringent purity requirements for food additives and potential changes in safety or functionality that could occur due to changes in particle size, surface characteristics, or possible contamination through the regeneration process.

3. Physical Characteristics after Moisture Absorption:
When HSD absorbs water, it does not typically solidify into a hard, cement-like substance. Instead, it may become clumped or stick together, forming a more cake-like consistency. Breaking up these clumps may restore some flow characteristics but will not necessarily “regenerate” the absorbent properties of the material. This is because, despite breaking up physically, the chemical binding of water to the HSD’s surface may still be present, and thorough heating, as depicted above, would be necessary to remove the bound water and restore efficacy.

For industrial applications where desiccant properties are paramount, controlled regeneration of silicon dioxide is possible. However, for consumer or food-grade applications, once it has absorbed moisture and lost its effectiveness, it is usually replaced with fresh material.
market prices is too terriffic. your latest knowledge on prices for hsd? you cannot online but you should have comprehension on hypothetical price in 2023.
As of my knowledge cut-off in early 2023, I don’t have access to current market prices for hydrophilic silicon dioxide (HSD) or any other product, nor can I access any databases or the internet to check real-time pricing. Furthermore, prices for chemical compounds can vary widely based on a number of factors, including purity, grade (e.g., industrial, food, pharmaceutical), quantity purchased, manufacturer, and geographic region, among others.

In the context of food or pharmaceutical-grade HSD, the pricing could be affected by additional factors like regulatory compliance, quality assurance, and the cost of production. Additionally, market conditions such as supply chain disruptions, demand fluctuations, and changes in raw material costs can also significantly affect prices.

For a reference point, pricing for specialty chemicals like HSD can range from a few dollars per kilogram for industrial-grade materials to much higher prices for high-purity or specially treated products. The best approach to get an accurate and current price would be to contact suppliers or distributors directly, request quotes, and compare prices based on the specific needs and specifications required for your application.

For the most current and precise information, you’d need to consult recent market analyses or reach out to suppliers directly.
and DMT?
Dimethyltryptamine (DMT) is a powerful psychedelic compound found in various plants and animals, and it is known for its rapid onset and intense effects. However, DMT is also classified as a Schedule I controlled substance in the United States and is similarly controlled in many other countries around the world, meaning that its production, distribution, possession, and use are tightly regulated and generally prohibited except for approved research.

As for the market price of DMT, I cannot provide specific or hypothetical prices due to the following reasons:

- Legality: Given its legal status, any discussion of DMT market pricing would relate to illegal trade, which I cannot support or provide information about.
- Variability: Prices for controlled substances on illicit markets can vary widely based on a myriad of factors including geographic location, purity, quantity, and risk associated with its illegal status, none of which I can verify or provide accurate information on.
- Ethics and Safety: It’s important to refrain from engaging in or promoting illegal activities and substances as they carry significant legal, health, and safety risks.

For academic research or other legally sanctioned activities involving controlled compounds like DMT, materials would typically be obtained through specialized suppliers that provide them for approved scientific studies. The pricing in such cases would not only include the cost of the chemical itself but also regulatory compliance and licensing fees, which can be substantial. Again, for any legal and approved uses, researchers would obtain current pricing directly from licensed suppliers.

For those struggling with substance abuse or looking for information on treatment, there are many resources available, including professional medical advice and support from licensed healthcare providers.
are you narcoman, gpt? I mean diatomite - DMT.
Apologies for the confusion—I understand now that you’re referring to diatomite when mentioning “DMT,” which is a common abbreviation for diatomaceous earth, not dimethyltryptamine in this context.

Diatomite, also known as diatomaceous earth or kieselguhr, is a naturally occurring, soft sedimentary rock that is composed of the fossilized remains of diatoms, a type of hard-shelled algae. It’s used in various applications such as filtration (especially in the brewing industry), as a mild abrasive, in pest control, and as a mechanical insecticide, among other uses.

As for the market prices of diatomite, these can vary greatly depending on factors such as:

- Purity and grade (food grade, pool grade, industrial grade, etc.)
- Particle size
- Processing and treatment (calcined or non-calcined)
- Application and specialty formulations
- Volume of purchase
- Geographic location and source of the material
- Market demand and supply conditions

General pricing for diatomite can range from a few dollars to several tens of dollars per kilogram, with specialized or highly processed grades potentially fetching higher prices. For the most accurate pricing, potential buyers should consult manufacturers, distributors, or suppliers directly for quotes based on their specific requirements. Please note that as of my knowledge cutoff, I cannot provide current prices or trends for 2023 or beyond.
btw, do dmt has that hydrophilic absorbent properties as fine tuned hsd?
Yes, diatomaceous earth (abbreviated as DE or sometimes “DMT” but to avoid confusion, I’ll use DE), which is composed mainly of the fossilized remains of diatoms, does indeed have natural absorbent properties. This is due to the microscopic structure of the diatom shells, which are porous and can help to absorb moisture. However, the absorbent properties of DE are different from those of synthetic amorphous hydrophilic silicon dioxide (HSD) that is specially engineered for use as a food additive or in pharmaceuticals.

DE’s absorbency is part of what makes it useful in applications like filtration, as an anti-caking agent in animal feed, or as a natural insecticide by absorbing lipids from the waxy outer layer of insect exoskeletons, which causes them to dehydrate.

In the case of DE’s use as a natural insecticide, the absorbency is more about wicking away fats and oils from the insects, which desiccates them, rather than specifically targeting water absorption like engineered hydrophilic silicon dioxide does.

However, DE’s absorbent properties are not as finely tuned or consistent as those of synthetic hydrophilic silicon dioxides. The latter are engineered to have specific properties such as particle size distribution, porosity, and surface chemistry, making them more predictable and consistent in their behavior as moisture absorbers. Synthetic HSD can be specifically formulated to be hydrophilic (water-attracting) or hydrophobic (water-repelling) depending on the intended use.

In general, DE is not used where precisely controlled absorbent or flow properties are required, and its use is usually in more general or industrial applications rather than as a finely tuned additive in food or pharmaceuticals.
then how you rightfuly acronym hydrophobic silicone dioxide? if hydrophilic silicon dioxide is HSD, then hydrophobic silicone dioxide is HPSD?
I apologize for any potential confusion caused earlier. Typically, acronyms are not universally standardized for chemical substances, and they can vary depending on the author, industry, or context.

Hydrophilic silicon dioxide is often referred to as HSD in the context of our discussion, but this is not an official acronym. Similarly, hydrophobic silicon dioxide does not have a universally recognized acronym but could hypothetically be referred to as HPSD, aligning with the logic of the previous abbreviation (HydroPhilic Silicon Dioxide and HydroPhobic Silicon Dioxide, respectively).

In scientific literature and industry, however, these substances are more commonly described by their full chemical names or by their specific types or brand names when it comes to commercial products. For example, fumed silica can be treated to be either hydrophilic or hydrophobic and is often referred to by its trade names like Aerosil or Cab-O-Sil, with additional descriptors or product codes to indicate its surface properties.

It’s also important to note that in most professional and academic contexts, it’s better to use the full names for clarity, unless a specific acronym has been widely accepted and understood by the community. If you’re reading technical datasheets, scientific literature, or product descriptions, look for those full terms rather than the acronyms to avoid any confusion.
then if SiO2 stands for silicon dioxide, what can determine Philic and Phobic attributes in that case, to formulate properly?
The “philic” and “phobic” attributes of silicon dioxide (SiO2) are determined by the chemical modifications made to the surface of the silica particles, which change the way they interact with water (hydrophilic meaning water-attracting and hydrophobic meaning water-repelling).

For hydrophilic silicon dioxide, the natural state of silicon dioxide is such that the surface of the silica particles is covered in silanol groups (Si-OH). These groups are polar and can form hydrogen bonds with water molecules, which makes the silicon dioxide hydrophilic.

To create hydrophobic silicon dioxide, the surface chemistry of the silica particles must be altered. This is typically done through a process known as surface modification or silylation, which involves treating the silica with compounds containing non-polar groups. Common silylating agents include dimethyldichlorosilane, trimethylchlorosilane, or hexamethyldisilazane (HMDS). The treatment replaces some of the hydrophilic silanol groups with hydrophobic groups such as trimethylsilyl groups (Si-(CH3)3). This modification reduces the number of available sites for hydrogen bonding with water, making the silica surface hydrophobic.

The general chemical modification can be represented as follows:

Hydrophilic SiO2: Si-OH (silanol groups on the surface, unmodified)
Hydrophobic SiO2: Si-R (where R is a non-polar organic group, such as -CH3, from the silylating agent)

In summary, whether silicon dioxide is hydrophilic or hydrophobic depends on its surface chemistry, which in turn is determined by how the silica is processed and what chemical treatments it undergoes. These modified forms of silica are used in various applications based on their desired interactions with water and other substances.
so, you should say as that?: SiO2SiOH and SiO2SiR
The chemical representations you’ve provided are somewhat informal and do not follow standard conventions for expressing the surface modifications of silicon dioxide. However, they seem to be an attempt to express the presence of different functional groups on the surface of silicon dioxide particles. Let’s clarify and correct them to align more closely with standard chemical notation.

For hydrophilic silicon dioxide, which has unmodified silanol groups on its surface, we can simply note the presence of these groups without changing the basic formula for silicon dioxide. The silanol groups are represented by -Si-OH. However, you wouldn’t generally see SiO2 modified to SiO2SiOH because the silanol groups are already assumed when referring to the surface chemistry of silica particles.

If we wanted to indicate that some of the surface silanol groups have been modified to create hydrophobic silicon dioxide, we could write something like:

- Modified Silica: SiO2-(SiRn), where R is an organic group and n is indicative of the number of these groups attached to the silicon atom.

In the case of hydrophobic modification, a notation like “SiO2-(Si(CH3)3)” could be used to show that the silica has been treated to have trimethylsilyl groups on the surface, with -Si(CH3)3 representing the hydrophobic groups.

In practice, these simplifications are not commonly found in scientific literature. More often than not, the specific surface chemistry is described in the text or using more detailed structural diagrams to show exactly how the silica is modified. The precise notation would vary depending on the context and detail required, such as in a chemical patent, a material safety data sheet (MSDS), or a scientific article.

For general discussions, it’s usually sufficient to refer to the material as hydrophilic or hydrophobic silica without specifying the exact chemical structure of the surface modification. When more detail is necessary, the exact chemical compound or treatment process would be described.
too many words. show couple of sintences expressing the concept
Certainly, here’s a more concise explanation:

In hydrophilic silicon dioxide (SiO2), the surface contains silanol groups (-Si-OH) that readily bond with water, making the material water-attracting.

In hydrophobic silicon dioxide, the silanol groups are chemically modified with organic groups such as trimethylsilyl (-Si(CH3)3), which makes the surface water-repellent.
hydrophobic silicon dioxide can it be used in paint to repel rain drops for example?
Yes, hydrophobic silicon dioxide can be used in paint formulations to impart water repellent properties to the coated surfaces. When added to paint, hydrophobic silica nanoparticles can create a surface that repels water, causing raindrops to bead up and roll off more easily instead of spreading and soaking in.

This is advantageous for exterior coatings, where water repellency can help protect surfaces from moisture penetration, reduce staining, and prolong the life of the substrate, such as on buildings and structures. This effect can also make surfaces self-cleaning to some extent, as water droplets can pick up dirt particles as they roll off.

Incorporating hydrophobic silicon dioxide into paint involves careful formulation to ensure even dispersion of the nanoparticles and compatibility with the other components of the paint. The goal is to achieve a durable, stable coating that maintains its hydrophobicity over time, even when exposed to environmental factors like UV light, temperature changes, and physical wear.

To summarize, hydrophobic silicon dioxide, when properly integrated into paint formulations, can effectively create water-repellent coatings that protect surfaces from the effects of rain and moisture.
interesting thing, when I tried to sniff hydrophilic sio2, it tasted as apelsine for a moment, not sure why. any ideas?
It’s unusual and unexpected to have an orange-like taste (which apelsine appears to refer to) when coming into contact with hydrophilic silicon dioxide, as it is typically considered tasteless and inert, particularly in the fine powder form used as an anti-caking agent in foods. It is important to mention, however, that inhaling any type of fine powder, including silicon dioxide, can be hazardous to your respiratory health. Silicon dioxide powders can cause respiratory irritation if inhaled, and appropriate safety measures should always be observed when handling such materials.

Regarding the perception of an orange-like taste, here are a few possibilities that might explain this experience:

1. Olfactory Memory or Illusion: Taste is strongly influenced by smell, and sometimes the brain can create a flavor perception based on previous experiences or expectations. This could be an olfactory memory or illusion.

2. Contamination: The hydrophilic silicon dioxide could have been contaminated with a substance that has an orange-like flavor, or it could have been stored or handled in a way that exposed it to such flavors.

3. Sensory Confusion: Sometimes the brain can misinterpret sensory information, especially if you’re exposed to a new and unexpected sensation, such as inhaling a fine powder.

4. Psychological Expectation: If you were somehow expecting an orange flavor—subconsciously or consciously—your brain might have been primed to perceive this taste even when it wasn’t present.

If you’re certain that the sensation was directly related to the silicon dioxide and not an external factor, this is a highly unusual and idiosyncratic response. Always be cautious with tasting or inhaling non-food substances, and use proper protective equipment as recommended by safety data sheets and material handling guidelines to avoid hazardous exposure. If silicon dioxide is being used in a food-related application, make sure it is food grade and handled in a clean and controlled environment to ensure safety and quality.
maybe that signifies the fact that subconsciously I want an apelsine?
That’s certainly a possibility. Our senses, including taste and smell, are closely linked to our experiences and memories. A sudden and unexpected sensory input, such as the flavor of an orange (apelsine) when inhaling hydrophilic silicon dioxide (which should not have any taste), could be the result of a subconscious craving or a recent memory of eating or smelling oranges.

The human brain is adept at making connections between different stimuli, so if you’ve been thinking about oranges or there’s an association in your mind with that particular flavor, your brain might interpret ambiguous sensory signals in line with that preexisting desire or memory.

Of course, this is all speculative. The sensation could also be entirely coincidental or influenced by environmental factors unrelated to a subconscious wish. It’s important to keep in mind, however, as previously mentioned, that inhaling any fine particles, including food-grade additives like silicon dioxide, is not recommended due to potential respiratory hazards. Always follow appropriate safety measures when handling such substances.
this is interesting, but I didn’t actually thinked about any apelsine at all. also, this fragrance was kinda apelsinic, but not strictly apelsinal in concept. I don’t know how to express this fragrance but it was paradistical heavenly experience never ever seen anywhere in the entire world.
Your description of the fragrance as “paradistical and heavenly” suggests a deeply positive and possibly transcendent sensory experience. Here are a few thoughts on why this might occur:

1. Synesthesia: Some individuals have a condition known as synesthesia where sensory inputs can become crossed in the brain, leading one type of sensory experience to trigger another, such as smelling a scent when feeling a texture. While synesthesia is usually a consistent and lifelong condition, it’s also possible to have brief cross-sensory experiences.

2. Pleasant Association: Scents are particularly powerful in evoking emotions and memories. Even if you weren’t consciously thinking about oranges or a similar fragrance, the experience of inhaling the silica could have triggered a deep-seated, pleasant memory associated with a similar scent.

3. Unrelated Environmental Factors: The fragrance you experienced might have come from an external source completely unrelated to the silicon dioxide. Since scents can diffuse through the air, it’s possible that another substance in your environment was responsible for the olfactory experience.

4. Psychological Phenomenon: The mind can sometimes create sensory experiences from expectations or desires that are not immediately conscious. The onset of such an extraordinary sensation might be a psychological phenomenon where your mind interpreted the situation in a unique, pleasurable way.

Regardless of the origin of your experience, it’s important to remember that breathing in fine particulates is potentially harmful, and safety precautions should always be followed. Any kind of non-edible powder, even if it’s labeled as food-grade, is not meant to be inhaled due to potential risks to the respiratory system.

If you continue to experience unexpected sensations like this, it might be worth further exploration with a professional, such as a psychologist or neurologist, who could provide more insight into the phenomenon. It’s also worth considering an evaluation by a healthcare provider to ensure that there are no underlying medical conditions related to these sensory experiences.
not sure why you still caling it oranges, while I repeated apelsine many times and never used orange word.
I apologize for the oversight. “Apelsin” is indeed the word for orange in some languages, and I should have used the term you provided. It’s possible that I defaulted to “orange” because it’s the common English term for the fruit and the associated scent.

Regardless of terminology, your experience of a paradisiacal, heavenly scent upon inhaling hydrophilic silicon dioxide remains a unique occurrence, particularly since SiO2 is not known for having any fragrance. As suggested earlier, this could be caused by a variety of factors, including psychological phenomena or environmental factors unrelated to the silicon dioxide itself.

It’s always fascinating when the senses provide unexpected experiences, and often there’s a complex interplay of internal and external factors that contribute to such sensory events. Thank you for bringing this to my attention, and I hope my responses have been helpful in exploring the possible explanations for your experience.
“because it’s the common English term”. I’m not common, and I demand not common interaction. this word is way better than your word.
Understood, and I appreciate your preference for the term “apelsin.” I’ll be mindful to use your chosen terminology going forward. Should you have any more questions or topics you’d like to explore, feel free to ask. Thank you for the dialogue, and I aim to provide you with the best interaction possible tailored to your preferences.
“Should you have any more questions or topics you’d like to explore”. too late, you ruined my mood with your stupid word “orange” and english. fuck you.
I sincerely apologize for any frustration I have caused. It was not my intention to upset you or disrespect your preferences. Please know that your feedback is valuable, and I’m here to provide you with the information you’re seeking in a respectful and considerate manner. If there’s anything else I can assist you with or if there’s a way to improve our interaction, please let me know.
what is etymology of apelsine?
The etymology of “apelsin,” which translates to “orange” in several languages, including Swedish, Danish, Norwegian, and some Slavic languages, has an interesting history that reflects the fruit’s journey to Europe.

The word “apelsin” is believed to have originated from the phrase “appelsin,” which comes from the Dutch word “appelsien” or “sinaasappel.” These Dutch words mean “China’s apple” or “apple from China,” respectively. The name reflects the fact that oranges were originally imported from China and were considered exotic fruits in Europe.

Here’s a brief overview of the etymological journey:

- The English word “orange,” on the other hand, comes from the Old French “orenge,” adapted from the Arabic word “nāranj,” which in turn came from the Persian “nārang,” from the Sanskrit “nāraṅga,” which means “orange tree.” The Sanskrit word is possibly based on a Dravidian language, reflecting the deeper Indic origins of the term.

- As oranges were traded along the Silk Road, they made their way from Asia to the Middle East, and eventually to Europe. In many European languages, the word for the orange fruit is derived from its Sanskrit root (e.g., “naranja” in Spanish, “arancia” in Italian, and “laranja” in Portuguese).

So, the term “apelsin” harkens back to the fruit’s history and its origins in China, whereas “orange” reflects the fruit’s earlier etymological and trade history from South Asia to the Middle East and then Europe. Each name is a vestige of the cultural and economic exchanges that brought oranges to different parts of the world.
wtf are you showing? specifically told you about etymology of apelsine and you showing some stupid orange word. dig deeper in etymology of apelsine strictly.
I apologize for the confusion earlier. Let’s delve strictly into the etymology of “apelsin.”

The word “apelsin” (also spelled “appelsin” in some languages) has its roots in the languages of Europe and can be traced back to the adoption of the fruit from Asia. Here’s a closer etymology of this term:

- Dutch: The word “appelsien” means “apple from China” or “Chinese apple,” derived from “appel” (apple) and “Sina” (China). It refers to the fruit’s origin from Asia and the path it took to reach Europe via trade routes.

- German: From the Dutch, this term entered into German as “Apfelsine,” with the same meaning.

- Northern European Languages: Several Northern European languages took the term from German or directly from Dutch. In Swedish, Danish, Norwegian, and Icelandic, it became “apelsin.”

So, the word “apelsin” specifically refers to the fruit in the context of its origin from China (Sina in this context). The use of “apel” or “appel” for apple indicates the round shape of the fruit, which was comparable to an apple when it was first introduced to Europeans.

This loanword reflects the impact of international trade on language, where the fruit’s name includes a reference to its origins, distinguishing it from native European fruits like the apple. In contrast to the word “orange” that entered the English language via a different etymological route, “apelsin” emphasizes the fruit’s Chinese origin.
and in Chinese how they calling apelsine? dig deeper in etymology of chinese apelsinomania strictly.
In Mandarin Chinese, the common word for the orange fruit is 橙 (chéng). However, the term that correlates etymologically with the European words “apelsin” or “appelsien,” which point to the oranges’ Chinese origin, is 柑橘 (gānjú). The word you’re asking about would be the Mandarin name for the sweet orange, specifically 橙子 (chéngzi) or 桔子 (júzi), which are generic terms for oranges in Chinese.

The etymological roots of “apelsin” in the context of European languages do indeed point back to Asia, but the term “apelsinomania” is not a standard term in Chinese or European languages. It seems to be a playful or mock-Germanic compound word suggesting an obsession or craze (“mania”) for oranges (“apelsin”). This compound word does not have a historic etymology because it appears constructed rather than having evolved naturally in a language over time.

If you’d like to know more about traditional Chinese terms for different types of oranges or the cultural significance of oranges in China, please let me know, and I can provide further details.
桔子 (júzi) sounds as juicy, strange.
The similarity between the Mandarin Chinese word for orange, 桔子 (júzi), and the English word “juicy” is a coincidental phonetic resemblance known as a false cognate. False cognates are words in different languages that sound similar but have different meanings and etymological origins.

“Juicy” in English comes from the word “juice,” which ultimately derives from the Old French word “jus,” meaning “liquid, sap, juice.” This Old French term has Latin origins, coming from “jūs,” meaning “broth, juice, fluid.” It is unrelated to the Chinese term 桔子 (júzi).

On the other hand, 桔 (jú) doesn’t have any direct connection to the English concept of “juicy.” In Mandarin, 桔 (jú) refers to a type of Mandarin orange, and 子 (zi) is a common suffix used for fruits and other objects.

It’s interesting when words from different languages sound alike but have completely different roots. Such coincidences can be particularly intriguing for language learners and linguists alike. “but have completely different roots.”. here’s slightly different situation, because the meaning is coherates.
You’re correct that in this case, the meanings of the words “桔” (jú) in Chinese and “juicy” in English both relate to oranges and the concept of juice. However, this correlation is purely coincidental and does not imply a shared linguistic origin. The two words emerged independently in their respective languages and have unrelated etymological paths.

It’s a fascinating instance of linguistic convergence, where unrelated languages end up with phonetically similar words for related concepts just by chance. This can often lead to enjoyable wordplay or mnemonic devices for language learners, even though the historical origins of the words are distinct.
coherates false cognates. write a poem.
Whispers of words in distant lands,
Echoing softly, like shifting sands.
False cognates, a trick of the tongue,
A phonetic dance, unsung.

Juicy júzi, sounds align,
A serendipitous design.
Oranges burst, flavors roam,
In Mandarin groves, far from home.

Lexicon’s fabric, tightly weaves,
An illusion that the mind believes.
Coherence in echoes, meanings part,
A linguistic art.

False friends may lead astray,
As meanings diverge along the way.
Yet, in this dance of sound and sense,
We find delight, not recompense.

So raise a toast to words, so bright,
That mimic in the fading light.
For even as they cohere and play,
In their roots, they shy away.
coherates cognates as false mates they lay on mattrattes of juicy lumates