Long-standing scientific theory holds that a combination of Murphy's Law ("if something bad can happen, it will"), Finagle's Corollary to Murphy's Law ("if a buttered piece of 烤面包, 吐司 is dropped, it will always land 牛油, 黄油 side down") and the old saw that "a cat always lands on its feet" would result in either a perpetual motion device 或者 a method of levitation involving a cat with buttered 烤面包, 吐司 strapped to its back. The theory goes that the two conditions ("the cat will land on its feet" and "the 烤面包, 吐司 will land on the butter") create a conundrum exception to physical laws, since both conditions MUST be true and both conditions CANNOT be true. Instead of landing, the toasty cat hovers in mid-air. This paper, 提交 on 15 May 2009, will discuss the state of the art and the ramifications of 最近的 experimental evidence that casts doubt on this established theory for achieving anti-gravity effects.
The state of the art of Murphy's Law research has recently improved, allowing 更多 specific experimental observation. While it has long been known that 猫 land on their feet due to the counter-balanced torque provided 由 a motile tail (leading to the 流行的 theory that UFOs can be destroyed 由 immobilizing one 或者 更多 cat tails), no such phenomenon was observed with buttered 烤面包, 吐司 until recently. Amandosi's innovation of the electron-state camera has allowed accurate observation down to the femtosecond.
Previously, it was believed that Finagle's Corollary meant that 烤面包, 吐司 would orient itself butter-side-down at the moment of being dropped, allowing the spinning cat and spinning 烤面包, 吐司 to act in opposition. However, Amandosi's research has decisively demonstrated that the orientation of buttered 烤面包, 吐司 during its fall (btoF) is immaterial to its end state (btR). In almost all cases, the 烤面包, 吐司 would tumble through the air at a rate determined 由 the force imparted upon it 由 the clumsy fingers of the person dropping the toast. Thus, at any point in the trajectory of the toast, btoF could be either buttered-side-down (bsD), buttered-side-up (bsU),or in a transition state between the two (bsU-D 或者 bsD-U). While one would then assume then a nearly equal likelihood of btR=bsU as btR=bsD, this was not the case. Repeated experimental observation indicates that btoF has absolutely no relation to btR, as btR is always equal to bsD. This was true with the baseline test of a person dropping a piece of buttered 烤面包, 吐司 to tumble as it fell (known as t1), as well as in the following carefully controlled situations:
t2: the 烤面包, 吐司 was released bsU 由 robotic arm with no spin in a clean room with no air currents
t3: the 烤面包, 吐司 was released bsU 由 robotic arm with no spin in a vacuum chamber
t4: the 烤面包, 吐司 was attached at each corner to a rail to maintain the bsU orientation all the way to the surface
Each test was repeated with different kinds of 牛油, 黄油 (salted, unsalted, low cholesterol) across five varieties of 烤面包, 吐司 (pumpernickel, whole wheat, 15-grain, white, sourdough). Each test was performed on a variety of surfaces (soil, linoleum, baby-vomit-spattered linoleum, soiled rug, concrete, asphalt, sand, fescue lawn) and independently tested with a variety of slopes, ranging from 0 to 43 degrees (beyond which point many of the surfaces could not maintain cohesion and slid downslope). t4 was repeated with the descent of the 烤面包, 吐司 varied from terminal velocity in increments of meters, centimeters and even millimeters per second. Amandosi's project was an enormous undertaking, and research was conducted for the last 17 years at different labs around the world, situated from sea level to 10,000 feet above sea level as well as orbit (with one 4-month break in research during the grain famine of '96 when insufficient 面包 was available).
Despite all this variation, the results were constant: no matter the variables, when the 烤面包, 吐司 comes to rest, it is always bsD. This has led to the current theory, which maintains that buttered 烤面包, 吐司 undergoes a quantum state change at the moment of coming to rest, to ensure that the buttered 烤面包, 吐司 is always bsD. At any point until fully coming to rest, 烤面包, 吐司 may be bsU 或者 bsD, including during bounces (the so-called "Whew-that-was-a-close-one" effect). Occasional very rare instances in experimentation would have free-falling 烤面包, 吐司 land on its edge. This did not prompt the state change, which puzzled scientists until it was observed that such balance on the edge was temporary: the 烤面包, 吐司 invariably falls onto one face 或者 the other. In such cases, predictably, the 烤面包, 吐司 reconfigures itself to be bsD in those instances where the falling 烤面包, 吐司 hits the floor bsU.
While this complete transformation has some interesting implications for the ramifications of reality, it also means that the "catoast" theoretical levitation mechanism is invalid. Since there are no forces working to reorient the 烤面包, 吐司 during its fall, there is nothing intrinsic to buttered 烤面包, 吐司 (aside from a little extra wind resistance) preventing a cat from landing on its feet. The cat is working during the fall to reorient itself, but the 烤面包, 吐司 is not. It is only when the 烤面包, 吐司 has already hit the floor that it reorients itself to be buttered-side down (when necessary - approximately 45% of the time). Since the cat lands on its feet, the 烤面包, 吐司 never comes to rest on the floor, so one is left with a perturbed feline with 烤面包, 吐司 on its back, rather than an antigravity device.
Research is underway to see if 烤面包, 吐司 can be used to instantaneously transport passengers from one location to another, 给 a big enough piece of toast, on the hypothesis that the 烤面包, 吐司 is instantaneously "flipping" end over end and thus a rider on one edge (let's call it south) would arrive at the opposite edge (north) as the 烤面包, 吐司 rotated (albeit arriving under the toast). So far, however, the results have not been encouraging. Either the 烤面包, 吐司 intrinsically rotates independent of any foreign object/being, 或者 the 牛油, 黄油 instantaneously transports to the lower 或者 down-facing side. In either case, every passenger in the tests has arrived at rest on the same side and orientation as he/she/it held during the fall. Nevertheless, these are exciting days for science.
The state of the art of Murphy's Law research has recently improved, allowing 更多 specific experimental observation. While it has long been known that 猫 land on their feet due to the counter-balanced torque provided 由 a motile tail (leading to the 流行的 theory that UFOs can be destroyed 由 immobilizing one 或者 更多 cat tails), no such phenomenon was observed with buttered 烤面包, 吐司 until recently. Amandosi's innovation of the electron-state camera has allowed accurate observation down to the femtosecond.
Previously, it was believed that Finagle's Corollary meant that 烤面包, 吐司 would orient itself butter-side-down at the moment of being dropped, allowing the spinning cat and spinning 烤面包, 吐司 to act in opposition. However, Amandosi's research has decisively demonstrated that the orientation of buttered 烤面包, 吐司 during its fall (btoF) is immaterial to its end state (btR). In almost all cases, the 烤面包, 吐司 would tumble through the air at a rate determined 由 the force imparted upon it 由 the clumsy fingers of the person dropping the toast. Thus, at any point in the trajectory of the toast, btoF could be either buttered-side-down (bsD), buttered-side-up (bsU),or in a transition state between the two (bsU-D 或者 bsD-U). While one would then assume then a nearly equal likelihood of btR=bsU as btR=bsD, this was not the case. Repeated experimental observation indicates that btoF has absolutely no relation to btR, as btR is always equal to bsD. This was true with the baseline test of a person dropping a piece of buttered 烤面包, 吐司 to tumble as it fell (known as t1), as well as in the following carefully controlled situations:
t2: the 烤面包, 吐司 was released bsU 由 robotic arm with no spin in a clean room with no air currents
t3: the 烤面包, 吐司 was released bsU 由 robotic arm with no spin in a vacuum chamber
t4: the 烤面包, 吐司 was attached at each corner to a rail to maintain the bsU orientation all the way to the surface
Each test was repeated with different kinds of 牛油, 黄油 (salted, unsalted, low cholesterol) across five varieties of 烤面包, 吐司 (pumpernickel, whole wheat, 15-grain, white, sourdough). Each test was performed on a variety of surfaces (soil, linoleum, baby-vomit-spattered linoleum, soiled rug, concrete, asphalt, sand, fescue lawn) and independently tested with a variety of slopes, ranging from 0 to 43 degrees (beyond which point many of the surfaces could not maintain cohesion and slid downslope). t4 was repeated with the descent of the 烤面包, 吐司 varied from terminal velocity in increments of meters, centimeters and even millimeters per second. Amandosi's project was an enormous undertaking, and research was conducted for the last 17 years at different labs around the world, situated from sea level to 10,000 feet above sea level as well as orbit (with one 4-month break in research during the grain famine of '96 when insufficient 面包 was available).
Despite all this variation, the results were constant: no matter the variables, when the 烤面包, 吐司 comes to rest, it is always bsD. This has led to the current theory, which maintains that buttered 烤面包, 吐司 undergoes a quantum state change at the moment of coming to rest, to ensure that the buttered 烤面包, 吐司 is always bsD. At any point until fully coming to rest, 烤面包, 吐司 may be bsU 或者 bsD, including during bounces (the so-called "Whew-that-was-a-close-one" effect). Occasional very rare instances in experimentation would have free-falling 烤面包, 吐司 land on its edge. This did not prompt the state change, which puzzled scientists until it was observed that such balance on the edge was temporary: the 烤面包, 吐司 invariably falls onto one face 或者 the other. In such cases, predictably, the 烤面包, 吐司 reconfigures itself to be bsD in those instances where the falling 烤面包, 吐司 hits the floor bsU.
While this complete transformation has some interesting implications for the ramifications of reality, it also means that the "catoast" theoretical levitation mechanism is invalid. Since there are no forces working to reorient the 烤面包, 吐司 during its fall, there is nothing intrinsic to buttered 烤面包, 吐司 (aside from a little extra wind resistance) preventing a cat from landing on its feet. The cat is working during the fall to reorient itself, but the 烤面包, 吐司 is not. It is only when the 烤面包, 吐司 has already hit the floor that it reorients itself to be buttered-side down (when necessary - approximately 45% of the time). Since the cat lands on its feet, the 烤面包, 吐司 never comes to rest on the floor, so one is left with a perturbed feline with 烤面包, 吐司 on its back, rather than an antigravity device.
Research is underway to see if 烤面包, 吐司 can be used to instantaneously transport passengers from one location to another, 给 a big enough piece of toast, on the hypothesis that the 烤面包, 吐司 is instantaneously "flipping" end over end and thus a rider on one edge (let's call it south) would arrive at the opposite edge (north) as the 烤面包, 吐司 rotated (albeit arriving under the toast). So far, however, the results have not been encouraging. Either the 烤面包, 吐司 intrinsically rotates independent of any foreign object/being, 或者 the 牛油, 黄油 instantaneously transports to the lower 或者 down-facing side. In either case, every passenger in the tests has arrived at rest on the same side and orientation as he/she/it held during the fall. Nevertheless, these are exciting days for science.