Myristic acid, a tetradecanoic fatty acid found in nutmeg, palm oil, coconut oil, butter fat, and spermacetin. It is mostly used as a flavor ingredient in the food industry. The impact of Mr. Mahendra Kumar Trivedi’s unique biofield energy treatment, also known as The Trivedi Effect® was studied on myristic acid, and its physiochemical characteristics were analyzed using standard analytical techniques. The unique results using standard methods such as X-ray diffraction (XRD), Differential scanning calorimetry (DSC), Thermogravimetric analysis (TGA), Fourier transform infrared (FT-IR) spectroscopy, and Laser particle size analyzer were published in the peer-reviewed International journal entitled as “Journal of Fundamentals of Renewable Energy and Applications”. Continue reading “An approach to alter the physicochemical characters of Myristic acid Using The Trivedi Effect”