Alex Wiltschko

We have noses that don't seem to be getting smaller over evolutionary time.

They're not like appendices.

We need them.

There are private spectrometers.

And there's a reason why some things smell tasty.

So the things that smell delicious, we're detecting the molecules from the roasting meat or ripe fruit.

The molecules that smell delicious are directly derived from the nutrition inside of that thing.

Right.

So it's a causally downstream signal of why eat that fruit, right?

So it's the same with human disease, right?

There's processes happening on the inside and those molecular processes, biological, metabolic, enzymatic processes, they're private inside of our skin because those molecules can't fly into the air.

Proteins are too big to be smelled and to fly through the air.

But those processes produce exhaust, right?

They, they produce the off gas and, and they, they produce molecules that are small enough to get into the air and they produce lots of molecules in specific ratios.

And that is what smell is.

So to answer your question, what's the ceiling?

Um, we don't know until we look, but right now I can't see the ceiling.

Wow.

So touch is interesting.

So some of my mentors, advisors, colleagues,