The simple life: Liquid Orange.
There are two possible alternatives; in this short life you can either synthesise the following chemical compounds:
limonene, myrcene, valencene, linalool, octanal, decanal, ethyl butyrate, β-ionone, citronellal, and β-sinensal, E-2-octenal, 1-octen-3-ol, Z-4-decenal, E, E-2,4-nonadienal, guaiacol, γ-octalactone, and m-cresol, O-glycosylated flavones, flavonols, phenolic acids, ethyl acetate, 6-C-β-glucosyldiosmin, 6,8-di-C-glucopyranosylapigenin, 6,8-di-C-β-glucosyldiosmin, 2-oxo-L-threo-hexono-1,4- lactone-2,3-enediol, beta carotene, 2-hydroxypropane-1,2,3-tricarboxylic acid, heteropolysaccharide and assimilate them by complex hydrolysis,
or
you can pluck an orange and eat it.
But although we can synthesise many many complex molecules such as these, there is currently no way we can ‘manufacture’ a wholey artifical fruit identical in every way to a naturally grown one. Even though it takes an enourmous effort to characterise these natural chemical compounds and synthesise them, and nature does it for free with soil, sunlight, air and water, we still try. Without a plant seed, or a tissue culture sample, or a DNA strand, there is no way we’ll be able to do it either. I say that with all things considered, the natural source will always be the healthier alternative…
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