New discovery by scientists about gold and wine, and how it relates to an ancient race of alien “gods” from the planet Nibiru

It would seem how can the study related to wine and gold and extant records of the ancient Sumerians and the gods they called Anunnaki from the planet Nibiru be interconnected? The conclusions of the study I will write below, but in short, the scientists found that – “gold nanoparticles can quickly and environmentally friendly remove large amounts of sulfur”.

I wonder if this is true. Why? Simply because the Sumerian records on clay tablets tell us that the home of the Anunnaki planet Nibiru, which flies on a very elongated orbit and approaches the planet Earth only once in about 3500-4000 years for some reason began to deprive its atmosphere.

The Anunnaki are a group of deities of the ancient Sumerians, Akkadians, Assyrians, and Babylonians. in Sumerian-Akkadian mythology.

They were descended from the planet Nibiru, which was believed to be a wandering planet in our solar system. The term Nibiru literally means “crossing over” or “transition point” in the ancient Akkadian language. This planet has a highly elliptical orbit that brings it close to Earth every few thousand years, causing mass extinctions and natural disasters.

To restore it and maintain life on Nibiru, its inhabitants the Anunnaki found a way – to spray gold nanoparticles in the atmosphere. And the Anunnaki began to mine this gold on planets their planet passed by. It was the Anunnaki who, upon arriving on Earth, began to conduct large-scale gold mining operations. At first they did it themselves (using igi), but then the miners rebelled and the Anunnaki leadership decided to create workers through genetic engineering – humans.

The Igigi were a group of gods who were considered minor deities. They were forced to work for the Anunnaki, to build and maintain their temples and cities. They were involved in the hard work of developing the planet – mining, quarries, mines. This displeased the Igis, who eventually rebelled against the Anunnaki. In response, the Anunnaki created humans to take over the tasks that had been assigned to the Yigi.

The Anunnaki are believed to have genetically engineered humans by mixing their own DNA with that of humans.

It turns out that on the planet Nibiru the problems with the atmosphere began because of the high sulfur content in it. It is quite possible that this occurred as a result of some volcanic cataclysm. Perhaps the eruption of one super-volcano or many volcanoes at the same time. To remove sulfur from the atmosphere of their planet, the Anunnaki sprayed nanoparticles of gold in it.

Gold is a valuable resource on Earth, but where is it? Have you ever wondered why, for all the history of gold mining and accumulation, there is actually less and less of it?

By the way, where is all the gold mined on earth anyway? Do you think in the vaults as gold reserves of the countries? It may be so in the pictures, but there have been numerous international scandals, when it turned out, for example, that there is no gold in the U.S. storage at Fort Knox, where many U.S. satellites keep their gold reserves, but there are only fake ingots of tungsten covered with a thin layer of gold.

There is a lot of yellow metal that looks like gold in the hands of the population, but in fact it is hard to call it gold. At the market, gypsies also sell gold, but everyone understands that it is just yellow metal that looks like real gold.

Where is the gold? I can surmise that since humans were created with their one and only task being to mine gold, we humans have continued to fulfill our task. It’s just that we are not made aware that the gold is regularly sent by spaceships to its destination. To those who created us, the Anunnaki, where our creators live, on the planet Nibiru.

Gold nanoparticles are the new solution to the winemakers’ problem

Researchers from the Australian Wine Research Institute and Flinders University in Australia have proposed a new method for removing volatile sulfur compounds (VSCs) from wine with the help of gold nanoparticles. The method is environmentally friendly and more effective than the current approach of adding copper sulfate.

VSCs such as hydrogen sulfide, methantiol and ethantiol are responsible for about 30 percent of all wine defects. They are associated with “reducing” flavors in wine and can have a significant impact on wine quality and consumer preference.

Gold nanoparticles were chosen because gold binds to certain sulfur molecules. The team applied a specially designed thin plasma polymer coating to the surface of a neutral substrate before attaching the nanoparticles to it.

In the laboratory, small nanoparticle-enhanced coated strips were tested on small samples of red and white wine with high VSC content. The researchers found that after 24 hours of exposure, up to 45 percent free hydrogen sulfide was removed from the wine, along with other unwanted VSCs, including methantiol.

This surface coating is also quite versatile. It can be used on equipment throughout the entire winemaking process, from filtration devices (to remove solids) and decanters to the packaging materials in which wine is placed.

“A key advantage of the new approach is that it’s easy to deploy and retrieve,” says Agnieszka Mierczynska-Wasiljew, chief scientist at the Australian Wine Research Institute.

“It’s essentially a one-step process where the smart surface is added directly to the wine and then removed after a certain period of time.”

The new method is more effective at limiting VSC than the current approach of adding copper sulfate, which has its own problems: it can introduce other undesirable flavors, and its use is regulated by health.

Moreover, the copper sulfate option is a multi-step process, whereas the gold nanoparticle material is simpler. It is applied to the wine for a certain period of time and then removed.

“Thus, adopting a sustainable, non-toxic alternative to copper refining could have a beneficial effect on the environment and the economy,” the researchers write.

Translating this process from the laboratory to commercial processes will take time, but the early results are very promising in improving wine quality without any psychological tricks.

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