FOOD REPLICATION SYSTEM

	Food service on board the Enterprise is provided by a molecular 
replication system that can instantly recreate any of thousands of food 
selections at a momentÕs notice. This system employs transporter-based 
matter replication which can produce, with almost total fidelity, nearly 4,500 
types of foods, which are stored in computer memory.

	The heart of the food replication system is a pair of molecular matrix 
matter replicators located on Decks 12 and 34. These devices dematerialize 
a measured quantity of raw material in a manner similar to that of a standard 
transporter. Unlike a standard transporter, however, no molecular imaging 
scanners are used to derive analog pattern data of the original material. 
Instead, a sophisticated quantum geometry transformational matrix field is 
used to modify the matter stream to conform to a digitally stored molecular 
pattern matrix.

	The matter stream is then routed through a network of waveguide 
conduits to any one of hundreds of replicator terminals located throughout 
the spacecraft. Such terminals are located in most living quarters as well as 
in various lounges and common dining areas. The molecular pattern matrix 
controls the rematerialization process at the replication terminal, so that the 
finished product is a virtually identical copy of the original dish.

	The raw food stock material is an organic particulate suspension, a 
combination of long-chain molecules that has been formulated for minimum 
replication power requirements. When dematerialized, using a slightly 
modified phase transition coil chamber, the resulting matter stream 
statistically requires the least quantum transformational manipulation to 
replicate most finished foodstuffs. This ÒtransmutationÓ of matter is a 
modern scientific miracle, but the use of this raw material keeps the energy 
cost within reason.

	Although the raw food stock is normally replaced at starbase 
resupply, osmotic and electrolytic fractioning of wastewater allows up to 
82% of food stock to be reclaimed and reused. In a shortage, raw food stock 
can be replicated from general raw stock or waste material, but the energy 
cost is correspondingly higher, so this practice is to be avoided.

	This system is relatively expensive to operate in terms of mass of the 
hardware involved and the energy cost of operation, but it is a significant 
savings over a traditional food storage and preparation system. Older 
techniques required the storage (either in refrigeration or stasis) of a large 
number of raw foodstuff types. The total mass of stored foodstuffs would 
have to be nearly twenty times greater in order to provide even a tenth of the 
menu items offered by the replicator system. Because food is stored as a 
single uniform staple, very little mass and storage penalty is incurred in 
providing an extremely wide range of menu choices. Extensive recycling of 
food stock permits an even more dramatic mass savings over extended 
voyages. Further, the labor involved even in automated food preparation (and 
the crew support costs thereby incurred) further increases the cost of 
traditional food service.

	As with all transporter-based replication systems, the food 
replicators operate at molecular resolution. Because of this, there are 
significant numbers of single-bit errors in the resulting replicated materials. 
These errors are not nutritionally significant (although some individuals do 
claim to be able to taste differences in certain dishes), but certain types of 
Altarian spices have shown a tendency to become mildly toxic when 
replicated, so their use is avoided in replicated dishes.  Æ