Structured Water

About

As our point of view is to think the material as energy and vibration we were focusing a digitalised solution. We had to combine our new phylosophy and old learning to create something that drives us to the right direction. After a while we could develop an equipment which can create a energy field that treats the water which is put in. The energy field is controlled by a tailored computer software. In this equipment the vibration power is stable and use low frequency waves. Depending on the starting product the final result is different, the most significant results are achieved when we use physiological saline. As the water is one of the most common material and widely used, we were focusing on that to get better results from different sectors. The first results were promising and we got the following experiments and results. Adding the structured water to a catfish farm, the nutrient content of the water was increased from 20 to 24 kg/m3, and the canibalism in the first population was decreased to 9% from 30%. Our next experiment was at a chicken farm where the sellable chicken were grown in 35 days instead of 42 days. This can generate 16% higher output in a year for the farm. We did trials at pork farms and the final result was tested at the slaughering part, where the water content among the cells are more absorbed, the meat can be kept longer on the shelf. Testing the water with cut flower the treated flower was longer beauty than the flower in normal water. To understand what is happening we did some analysis on the water to have exact figures in our hand. The strucutred water Redox potential is decreased in the energy field from 240 to 160. This is a key feature for the antioxidant effect. As we moved forward our experiences become wider and recognized that the structured water is freezing at lower temperature than the destillated water. Many other features can be measured of the water like viscosity, light break, boiling point, etc. Due to lack of capacity we have limited results in our hands. We have changed the direction of test to other sectors like food and drinks in order to get more experimental results. We made as much tests as possible with the Partners and we have the following results. More intense flavors (wine, beer, juices, soups), hidden off-flavors for spirits or wines. We used the structured water for coffe and tea consumers and the effect of coffein was more longer in the body. A normal consumer who drinks coffe in the afternoon could not sleep well that night. The coffe machine was not calced as the structured water is working as a neutral anti-calc agent. Our friend tried the water with a scrambled egg and he could eat it after a long period as he has allergic of eggs. Than we tried to check the limits in the energy fields and it can be done at lower or higher level which defines lower and higher performance of the structured water, but the changes are limited. In summary we can tell that the strucutred water has a big potential in all sector where water is used. The smaller molecule structure is gives a different feature to the products like the carbon molecule in the graphite and the diamond. Generally the product features are changing to a better direction such as more stability, better absorbtion, better viscosity, lower redox potential or surface tension change. We believe that other areas can have benefit also from the usage of the water such as concrete construction, ceramic production with better stability, sea painting can be treated and have lower water resistence, which drives to fuel save. Many other possibilities are open like bakeries, pasta producers, confectioneries, gastronomy, food production, work against hunger with higher nutrient level products, pharma industry, etc.