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Scienceis enormous. Studies havebeen carried out to placethese aromas into variouscategories. But due tothe extraordinary varietyof smells, no satisfactoryclassification has ever beenachieved. iThe microscopic variationbetween molecules givesany one smell its particularcharacteristics. (Figure 1)For example, the featurethat differentiates a cooked,fresh egg from a rottenone lies in the structuresof the particles the twoeggs give off. Differencesin the chemical structuresbetween various moleculesare based, in turn, on verydelicate variations.ii Indeed,the addition or subtractionof a single carbon atom canturn an attractive smell into arepellent one!The design in every point inthe universe can immediatelybe seen in the structures ofscent molecules. The uniquearomas of cocoa, lavenderor strawberry are the resultsof the molecules that giverise to these smells, and to54An Islamic Periodical Magazine - Issue No 18 June 2010

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