Pros and Cons
When you compare the cheerfully babbling water from nature with the tap water at home, you often can't help but feel that it tastes better in its natural environment.
Therefore, especially in the 20th century, many inventors developed whirling devices with the aim of getting closer to a natural structure by applying centrifugal or centripetal forces and creating better-tasting drinking water. This goal is achieved by most of these devices. How does this work? ?First, let's look at the effect of strong turbulence, as it occurs when mixing water in a household mixer. To illustrate the effect, I colored the water with an indicator. Green means a neutral pH value around pH 7, blue means the pH range of 8. The mixer makes the water more alkaline than before. It is obvious that this occurs through gas exchange since no minerals have been added. Carbon dioxide in the water is displaced by oxygen because the air swirled into it contains much more oxygen than CO2.
A water ionizer exerts a high turbulence force on the water in the electrolysis cell itself and bubbles through it at the cathode with the gas hydrogen previously bound in water molecules. However, an additional swirler, for example in the form of a vortex nozzle, destroys its antioxidant properties. At the same time, the turbulence leads to the precipitation of calcium and magnesium and softer water. This is not always a positive thing.
Excerpt from the book by Karl Heinz Asenbaum: “Electro-activated water – An invention with extraordinary potential. Water ionizers from A – Z”, www.euromultimedia.de
