Page 17 - The Miracles of Smell and Taste

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t is quite easy for you to describe those things you see or
hear. Yet generally, we have considerable difficulty in
putting any name to a smell. We try to describe it by com-
paring it to some other smell; and tend to describe the
feelings those aromas awaken in us. We refer to those smells we like as
“nice” or pleasant, and to those we do not as “bad” or unpleasant, be-
cause a great many smells we encounter in our daily lives do not have ac-
tual names.
What we refer to as a smell is actually a reaction to chemical parti-
cles—in other words, molecules—given off by an object. The origin of the
smell of freshly ground coffee that you find so delightful is actually the
floating airborne molecules emanating from it. The more of these are giv-
en off, the stronger the aroma. The reason why a baking cake smells so

much more strongly than a stale one is because the cake in the oven is
emitting so many more scent particles. Scent molecules begin moving in
the air more freely under the effect of heat, and are able to disperse over
a wide area. But be aware that delicate balances
have been specially arranged for hu-
man life. There are materials
such as stone, iron and glass
around you that you can-
not smell, because these
substances do not vapor-
ize at room temperature.
But assume for a mo-
ment that everything in
your room suddenly began

giving off aromas: Can you im-

Harun Yahya
(Adnan Oktar)