Earthy smoke

Hermetic and Neoplatonic tenets into their Islamic asceticism. Like all mystics, they strove for a personal experience of the divine, so it was natural that Jabir would be attracted to alchemy. Jabir developed a theory that became common to all subsequent alchemical texts. He said that all metals seemed to contain a balance of the four qualities that is, they are cold and dry externally, and hot and moist internally. This was due to the fact that they were formed in the earth by the union of a substance that he called sulphur or earthy smoke, and another, which he called mercury or moist vapor. Sulphur and mercury became a masculine and feminine polarity in alchemy. 

Smell. Many novelists and other writers have described the smell of marijuana as that of burning rope, perhaps getting off on the fact that it comes from the hemp plant. The actual smell is unlike any other herb, but is fairly pronounced and pervasive when marijuana is burned. As the plant matures the sharp, earthy smell of the leaves coming from chlorophyll diminishes as the more honey- and flower-like odors produced by resin and flowers increasingly predominate. Most users like the "taste of all marijuana smoke,... 

Fire always requires a substrate it cannot exist without air, moisture, and earthy vapors. The breath increases the flame, lamps consume more oil in a draft, and wood burns more rapidly. Coal and wood burn only in a draft, because they have narrow pores that the draft opens and makes more pervious to the fire. Flame is purer when it contains no aqueous or earthy components that lead to smoke and vapor. 

Properties Earthy sharp camphoraceous odor sol. in alcohol insol. in water m.w. 182.31 dens. 0.956 b.p. 105 C (15 mm) flash pt. 192 F Hazardous Decomp. Prods. Heated to decomp., emits acrid smoke and fumes Uses Synthetic flavoring agent for foods fragrance... 

Aroma activities of volatile compounds obtained by GCO dilution analyses were represented as Charm values, and the relative intensities of component odorants were represented in terms of the odor spectrum value (OSV) [14]. Each Charm value was rounded off to two significant figures in order to reflect the actual resolution of the dilution analysis. Acidic, buttery-oily, green-black currant, green-earthy, nutty-roast, phenolic, smoke-roast, soy sauce, sweet-caramel, and sweet-fruity were the aroma descriptions used in all GCO experiments to describe potent odorants. These descriptions were chosen from the results of a single preliminary free choice GCO analysis using a lexicon of words commonly used for coffee evaluation. 

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