Quote:
Originally Posted by CraigD
For the probability of such a very low probability event occurring to become likely, a long time is needed. Edward Tyron summarized this in the famous (at least among cosmology enthusiasts) quote "Our Universe is simply one of those things that happens from time to time". We’ve discussed this a few times at hypography: searching the forums for “Tyron” will find these discussions. |
I believe the name is spelled
Edward Tryon (as opposed to Tyron).
See here too:
Vacuum Energy.
Quote:
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In 1973, Edward Tryon proposed that the Universe may be a large-scale quantum-mechanical vacuum fluctuation where positive mass-energy is balanced by negative gravitational potential energy.
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That was the year of Watergate and the ceasefire in Vietnam.
Tryon speculates that the entire universe sprang from a large-scale vacuum energy fluctuation.
He describes a gravitational negative energy and positive energy which related to mass (two distinct forms of energy). The total of both energies exactly cancel, leaving the universe with zero energy. The conservation of energy according to the first law of thermodynamics remained intact.
The relation can be made between
Guth’s "free lunch" and the concept of Tryon.
See also
"false vacuum".
Skeptics may ask what is there left to say about real matter, real energy, the real vacuum, real fields, or a real meal. According to Guth’s restaurant, the egg, a big vacuous one, came before the chicken - epitomized by the false vacuum - and before the egg there was nothing: That’s one big egg. If there’s anything worth paying for and worth seeking out, it’s a decent freshly laid egg
. But the language of eggs is as debased as the product of inflation, when the words chicken and “free lunch” have currency but no value.
Making noise in a crowded restaurant has become more valuable than making sense.
First, something (an egg?) has to hatch. Inside the first fraction of a second (inside the Plank scale) the chicken grows exponentially; with a mild dusting of blackened seasoning and a whiff of primordial cumin and pepper flavor, but the temperature of the chicken seems as if it sat too long under the heat lamp.
“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious dish on the buffet table at some fancy dress ball?” (Quote: X. Marcel Boulestin, chef, food writer (1878-1943), Simple French Cooking for English Homes, 1923).
Actually, the real question that begs attention is
not the old ‘what came first, the chicken or the egg?' The new question is: what came before the chicken and the egg? Guth’s answer:
Nothing.
CC
