Analytical perception and kinesthetic engagement in evaluation of copper chloride crystallization patterns of wheat, grape juice and rocket samples from conventional, organic and biodynamic cultivation

Background When a dihydrate cupric chloride solution is crystallized in a petri dish in the presence of extracts of food products, dendritic crystal patterns emerge. The degree of growth, ripening and decomposition of the product is reflected in these patterns as salient unities (gestalts) of phenomenological features. In the present study we evaluated wheat, grape, and rocket (arugula) samples grown under different farming systems, fertilization treatments or horn silica application. The hypothesis of the present study was: samples are more precisely differentiated with a kinesthetic engagement in the perception of the gestalt decomposition than with ranking solely based on analytical criteria . Results In six out of seven panel tests with three different agricultural products grown with different methods, the following rankings for accelerated decomposability were derived: For wheat: biodynamic