Bread analogy for continuums

File name Bread analogy for continuums File created date 11:19 am Tuesday, September 30 2008

Bread analogy for n dimensional continuums versus discrete

Use bread analogy for explaining n dimensional continuums

To understand the concept of a n dimensional continuum we will apply it to bread. An example of discreetness for bread would be rye bread, corn bread, wheat bread with no in between breads. This is how we see people as George, Beth, and Harry, but no person that is half way in between. We do not see a half harry and a half george. Or a 51.1111 percent harry and a 48.8888 percent george. But we can imagine and construct a continuum of potential possibilities in between harry and george. This is because structure and functioning of the body and the brain is a n dimensional continuum.

A simple bread is made of water, flour, salt, yeast, but also has other variables that effect the outcome cooking time, cooking temperature, shape, cooking vessel. Needing time, needing amount, number of needings, this makes 11 major continuum variables. We would call this a 11 dimensional continuum Each one of these variables can be changed ever so slightly. In the case of water it can be increased or decreased by as little as one molecule or as much as all the water in the universe. Of course this will not make very good bread if you have a couple cups of flour with all the water in the universe. Continuums allow for very close approximations in the case of water the addition or subtraction of one water molecule. He same with salt. When it comes to the other factors such as time of cooking, time can be broken into smaller and smaller units so you could cook the bread for 1 nanosec to billion of years or any amount in between. A bread that is cooked a sec longer is not going to be noticed to be different. You can make bread a more complex n dimensional continuum by adding ingredients, processes, etc. For instance you can add different types of flour such as corn rye oat rice or seed nuts eggs fruit each ingredient will add a dimension that can be varied ever so slightly