> "I was sitting there, staring at the bread in my sandwich," said Arnold. "And I thought to myself, this is exactly the kind of structure that we need." Remin

> "I was sitting there, staring at the bread in my sandwich," said Arnold. "And I thought to myself, this is exactly the kind of structure that we need." Reminds me of Eli Whitney seeing a cat defeather a chicken while trying to pull it through a fence, inspiring the cotton gin (learn from nature). Wasn't the original Starlite also derived from edible matter [0]? They started with the bread because of its spongey texture (fine, compacted flour expanding as yeast yields gas) but arrived at the egg white protein structure which is less apparent to the naked eye (the light color implies low density solid? Polar bears appear white but hair is clear, which means more empty space thus insulated?). > Egg whites are a complex system of almost pure protein that—when freeze-dried and heated to 900 degrees Celsius in an environment without oxygen—create a structure of interconnected strands of carbon fibers and sheets of graphene. I wonder if this rapid temperature change is embrittling the structure (squeeze with cold then stretch with heat) causing it to fragment into the "two dimensional" graphene sheets after being depleted of everything but the carbon. But the carbon fiber protein strands are cylindrical - how is this leading to flat one-atom thick sheets? Perhaps this rapid temperature gain to a specific 900C is akin to the specific resonant frequency that will shatter the crystalline structure of glass. Robert-Murray Smith has experimented with graphitizing various natural materials like banana peels, seaweed, wood, and coffee grounds [1]. [0] https://youtu.be/0IbWampaEcM?t=256 https://youtu.be/0IbWampaEcM?t=256 [1] https://youtu.be/a3_XU-nva5o?t=121 https://youtu.be/a3_XU-nva5o?t=121