A newly published book by long-time shroud researcher Stephen J. Mattingly was released yesterday, May 7, 2015. It is available at Amazon.com. The paperback book, How Skin Bacteria Created the Image on the Shroud of Turin is available for $15.00. No other formats such as Kindle have been announced.
The description of the book on Amazon reads:
The hypothesis is that bacteria from the skin of Jesus grew at unusually high levels during his crucifixion and left their excess on the linen surface after the Shroud was removed from the body. Everything that occurred during the crucifixion was essential to producing his image on the Shroud. All the pieces had to fall in place at just the right time. Science and Scripture agree beautifully with the crucifixion of Jesus. They seamlessly weave their combined data points into the linen fabric that we know as the Shroud of Turin.
Book Details:
- Paperback: 84 pages
- Publisher: CreateSpace Independent Publishing Platform (May 7, 2015)
- Language: English
- ISBN-10: 1511663588
- ISBN-13: 978-1511663588
- Product Dimensions: 5.5 x 0.2 x 8.5 inches
- Shipping Weight: 5.8 ounces
Hat tip to Joe Marino
When I checked out the Amazon link, Amazon recommended another related product I might also be interested in: Aveeno skin lotion. I might have to suggest to Colin to try that next in his experiments!
TGrom googling, I find that particular skin lotion is apparently rich in shea butter, DavidG, which is mainly triglyceride fat, and thus water-repellent, unless an emulsifier is present. The emulsifier par excellence in food is egg yolk, with some 20% of lecithin. Lecithin is amphipathic, having fatty acid tails that anchor in fat, but a polar head group as well that likes water – thus the emulsifying action, breaking fat globules down to small coated particles.
It’s no accident that egg yolk (“tempera”) was the standard vehicle for artists’ paint before the arrival of oil. I have high hopes for it in current tests (underway as we speak in a new quickie test system with nitric acid solution – not vapour). Why? Because it assists in making one’s imprinting medium “paint-like”, dare one say thixotropic, important I suspect for 3D properties. (If the medium is too runny and mobile it flows under gravity off the high relief into the hollows before one’s had a chance to imprint, and then the 3D software gives up in protest).
Sorry about the typo at the start (read: From googling…)
Have just this minute tested egg yolk v flour v a 50/50 mixture in the new quickie screening system, using my forefinger as template, and nitric acid solution as developer (not vapour – byeeeee). Here’s the final 3D-rendered result in ImageJ (intermediate steps available on request).
http://4.bp.blogspot.com/-zdahLwm60F4/VUzwYQFWTpI/AAAAAAAAFDc/CD1KXxXaX14/s320/3d%2BFingers.jpg
From left to right:
Egg yolk, LUWU imprinting
Egg yolk, LOTTO imprinting
White flour, LUWU imprinting
White flour, LOTTO imprinting
Egg yolk/white flour, LUWU imprinting
Egg yolk/white flour, LOTTO imprinting
Little by little, one is getting the new liquid imprinting system to match the quality of 3D-rendered thermal imprints (“contact scorches”), and arguably that of the TS too.
Are we nearly there yet?
Mr. Mattingly going on a wrong path.
This sounds like feverish imagination. What kind of bacteria did Jesus have that other Jews didn’t?
84 pages for $15? That’s a bit steep. Is this about Shroud research or making money from a novel idea? It makes one wonder.