Hydrogen water in bags

Hydrogen water in bags

If you are only looking for hydrogen in the water and want to avoid bases and minerals in the water, you can also do without a water ionizer. Hydrogen from industrial welding technology in pressure bottles is really not expensive.

Izumio advertising

A successful method for producing hydrogen-rich water that can last for several months has been developed in Japan. It works like this.Hydrogen in bags

This method from the Japanese market leader IZUMIO® uses high hydrogen pressure to force 2600 ppb of hydrogen into the water. That is around 1000 ppb more than would be possible under the normal pressure of 1 atmosphere. Before it is filled into four-layer aluminum bags, the dissolved oxygen is removed from the water using a vacuum membrane. This causes the redox potential to drop more than with methods that leave oxygen in the water. Shigeo Ohta, the discoverer of the medical benefits of hydrogen, advocates this method in a YouTube interview. But there is a crucial problem with this.

This method is very expensive. The sachets only contain 0,2 liters and the price for 1 liter is well over €10. As explained on page 8, you should drink more than one liter a day. So this method is probably only an option for those few people for whom money is no object. Cheaper imitation products without the patented method show lower values ​​as soon as they are opened. The waste for an American product, measured with H2 blueTM test drops, shows a half-life of 50 minutes. The low initial value indicates that the dissolved oxygen was not squeezed out properly.

Hydrogen-3

It can be assumed that the prices for such products will fall as a result of mass availability. But apart from that, the complex disposable aluminum bags are difficult to recycle and therefore hardly desirable according to our current understanding of sustainable packaging ecology. The existing waste problem with billions of plastic bottles is bad enough.

Whether the oversaturation caused by high-pressure filling of water with molecular hydrogen actually benefits water drinkers or whether it only compensates for the loss of the volatile gas caused by storage and transport is another question.

As soon as you unscrew the closure of the bag, the excess pressure reduces in a few seconds and falls back to the usual 1600 ppb within a few minutes, and even lower at higher temperatures.

If the bags are not transported in a cold chain, a bubble with outgassed hydrogen will also form inside the bag.

This is because molecular hydrogen is not actually really dissolved in water like mineral ions are. Because hydrogen gas is not polar. It is hydrophobic, so it repels water. What is stored in water depending on temperature and pressure is just a kind of dispersion.

This is shown in my following laboratory experiment. I filled an absolutely leak-proof gas mouse with well-saturated hydrogen water of 1700 ppb.

I added a strip of metallic magnesium to a second gas mouse, which was filled in the same way. This gradually dissolves in the water to form hydrogen gas and hydroxide ions, so that it becomes hydrogen-rich and more basic. Both gas mice were initially filled without bubbles and were then stored at room temperature.

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Gas mouse (6)

 

pH-neutral hydrogen water-1

Left: Supersaturated basic hydrogen water (pH 10,5) from a water ionizer. Right: The same hydrogen water from a water ionizer with a 5 centimeter long strip of metallic magnesium.

After a week, a much larger hydrogen gas bubble had separated in the gas mouse with magnesium (bottom glass). In both cases, the water separated out the supersaturated hydrogen and could not do anything with the additional supply from the magnesium.

 

 

 

Even after 6 months, no further hydrogen could be stored in the water due to the magnesium effect. An even larger gas bubble formed.

The experiment shows two things:

• A electrolytic water ionizer can produce supersaturated basic hydrogen water. But supersaturation does not remain stable.

• Chemical hydrogen production, such as through metallic magnesium, also reaches the limits of saturation. This cannot achieve better or more stable results.

Excerpt from the book by Karl Heinz Asenbaum: “Electro-activated water – An invention with extraordinary potential. Water ionizers from A – Z”, www.euromultimedia.de

 
 
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