Yasin OS – 600ml glass bottle for Minerade® pH2 Tab's | Cover with 1/4” (6,35mm) hose connection (Quick Fit)

97,00 

  • 25,5cm x 5cm diameter, 600ml
  • Weight approx. 500 grams, (bottle: 277 grams, lid: 56 grams)
  • incl. 3 x Minerade® pH2 Tabs in a bundle
  • For orders of 100 or more, we can also laser engrave your own logo or lettering in any size on the bottle or on one of the lids. Delivery time is approx. 6 weeks after receipt of payment. A printed example will be sent to you in advance for your approval
  • Packaging units: 20 bottles per box (10 kg)
  • Currently still in the prototype phase, the pilot series will be released shortly. Delivery not until the end of October 2022, Advance sale price particularly reduced, only valid if paid in advance

Article number: Yasin O.S Category:
Each multifunctional Yasin OS glass bottle comes complete with the two lids and also as a gift 3 x Minerade® pH2 tabs:

Yasin OS – Yasin's Miracle Bottle | Finally a dream comes true | The perfect transport and drinking bottle

I am very fortunate to be able to reward and strengthen my ever-growing creativity in the form of products. Especially as a product developer, it is of course something special to be able to meet all the current requirements for a modern drinking bottle and also be able to produce it yourself cost-effectively!

It really feels like I'm an artist who can have my art reproduced in any number of pieces inexpensively and share my art with anyone who wants to;-)

Yasin OS – Multifunctional bottle – Expected to be available from October 2021:

Yasin OS 600ml glass bottle for Minerade pH2 tabs including 1-4 inch narrow plug connector

Wonderful song to match the special bottle: Eu sou a água – Nei Zigma

Click the button below to load the content from w.soundcloud.com.

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Eu sou a água

  • Eu sou a água, eu sou a água | Broto da terra eu vou per ar
  • Estou no céu, dentro nas nuvens | E quando chovo eu limpo o ar
  • Sou a Mãe d'Água da natureza | Onde há vida, eu estou lá
  • Estou no sangue das suas veias | Em cada lágrima que rolar
  • Eu sou a fonte de toda vida | Eu sou o rio, eu sou o mar
  • Estou presente em todos os reinos | Saciando a sede, de quem chegar

I am the water

  • I am the water, I am the water | Born on this earth, to fly the air
  • I am in the sky, inside the clouds | And when it rains, I clean the air
  • I am the waters of mother nature | Where is life, I am there
  • I am the blood inside your veins | I am the tears that make you cry
  • I am the source of life | I am the rivers, I am the sea
  • I am present in 4 Kingdoms | To quench the thirst of whoever arrives

I am the water

  • I am the water, I am the water | Born on earth, I fly into the air
  • I am in heaven, in the clouds | And when it rains I clean the air
  • I am the water of Mother Earth | Wherever there is life, I am too
  • I'm in your veins | I am the tear when you cry
  • I am the source of all life | I am the river, I am the sea
  • I am in all directions | To quench the thirst of those arriving

On that note, your Yasin from AquaCentral 😉

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> Application | Storage | Durability | Electro-activated water

> Application | Storage | Durability | Electro-activated water

Coffee and alkaline active water

Manfred M.: In your service manual, you show coffee as an acidic drink on a beverage comparison table. There is a significant difference between filter coffee at around pH 5 and soluble Arabica coffee at around pH 6 - but I don't like instant coffee! Can you tell me whether it is of any use to filter the coffee with alkaline activated water?

FAQ Coffee pH

  • These are almost existential questions for many people because they want to give up everything but coffee. Therefore, I receive a lot of inquiries about this topic and I would like to answer them in detail.
  • Yes, coffee is acidic, although different. Robusta beans, which are added to filter coffee blends - they are cheaper - are the most acidic, Arabica coffee is more alkaline than most mineral waters. With regard to the acid/alkaline balance, it is better to buy the more expensive Arabica varieties.
  • I'm basically talking about black, unsweetened coffee here. Additions of milk, cream or sugar can of course change the values ​​depending on their specific properties.
  • The preparation method also plays a role in the pH value. Turkish coffee/Greek mocha is the most acidic. If the coffee powder is boiled together with the water and not separated, most of the acids pass into the water. Since sugar is usually added to this method of preparation, the sour taste is masked. Filter coffee also has a relatively long contact time with the powder, so it is correspondingly more acidic. Espresso/Café Crema has the least contact time, so the acid load is correspondingly low. Instant arabica espresso is optimally mixed by experts and dissolved immediately. The pH value varies with the water used.
  • If you use alkaline active water, you can only slightly increase the pH value in any type of preparation, as coffee is a strongly acid-buffered liquid whose acidic character can hardly be disturbed by water, similar to stomach acid. The following also speaks against making coffee with alkaline activated water: Fresh alkaline activated water is richer in minerals and harder than the original tap water. Therefore, you need to descale your kettle or coffee machine more often than usual, as more minerals are precipitated when heated. Even with normal tap water, minerals fall out as scale when heated.
  • It would therefore make more sense to then mix the precipitated minerals back into the coffee powder. With a little trick, you can buffer the active water more by mixing a tasteless, calcium-rich mineral powder (1/2 teaspoon) into the coffee powder. For example, for a Café Crema from the espresso machine there is a difference of around 0,5 pH in favor of the buffered coffee powder. The crema also becomes stronger. There's no arguing about taste, but coffee connoisseurs know that calcium is an excellent flavor and aroma carrier and therefore prefer hard water in contrast to making tea. The trick with the mineral powder is particularly helpful if you have very soft water at home.
  • This actually answers your question, but I would like to point out that acidification is not the main issue with coffee. Even in the worst case scenario, coffee is not as acidic as most other consumer and pleasure drinks and is not consumed in such large quantities as, for example, cola, fruit nectars, lemonades or beer. We know that even a single cup of coffee can lower the saliva pH, but this can be quickly compensated for if you continuously drink no more than 1 to 2 cups a day - espresso is best.
  • The real health issue when it comes to coffee is its antioxidant content. Although many of the antioxidants are lost when green beans are roasted, many antioxidants are still retained, especially when the more expensive varieties are roasted gently and slowly.
  • Americans are not exactly known for their healthy and balanced diet. Fruits and vegetables, as suppliers of antioxidants, are the exception on the menu. Therefore, according to a study from 2005, coffee is actually by far the most important source of antioxidants in the population there. (Source: Americ. Chem. Society, http://chipsa.com/coffee_O2.pdf). Fortunately, Europe has a more health-oriented eating culture, so coffee can only be viewed as a luxury food and plays no role in providing antioxidants.
  • The antioxidant power of alkaline activated water, like that of coffee, is reflected in its low or even negative levels —> Redox potential. We measured values ​​between + 157 mV (Espresso Machiato cup from the refrigerated shelf) and - 285 mV (instant espresso, alkaline activated water pH 9,5 / -350 mV, heated using a microwave) on various coffee samples. With a normal heating method (electric stove, coffee machine, kettle), the use of alkaline activated water does not reduce the redox potential of coffee, as all heating methods apart from the microwave, which is tailored to water molecules, apparently destroy the redox potential more quickly. After all, we measured redox potentials of an average of -70 mV for freshly ground Café Crema made with an electric espresso machine - regardless of the water used.
  • If you just want a cool, caffeinated soft drink, I recommend my method: Make two cups of espresso with 1/2 teaspoon of added mineral powder (e.g. calcium carbonate) in the machine. Carbonate fresh alkaline activated water in the soda machine. Pour the espresso into a glass with 0,5 liters of activated soda water. Add ice cubes if desired. Delicious, very rich in antioxidants, slightly carbonated, bitter and aromatic. This is anything but “cold coffee”, it’s Cola for coffee lovers! For me, of course, without sugar or sweeteners.
  • Since the antioxidant effect of alkaline active water depends primarily on the dissolved hydrogen, I wanted to know how much hydrogen is retained in the espresso machine after the brewing process. Unfortunately, the usual measuring drops (—> hydrogen measurement) cannot be used due to the strong color of coffee. However, you can at least roughly see from the results of the ORP measurement that a very hydrogen-rich starting water (after the water ionizer, boosted with the —> Aquavolta hydrogen booster) also has the lowest redox potential (mV - CSE) in the end. From left: TAP = tap water. EAW = alkaline activated water. EAW + B = boosted alkaline active water (3,3 ppm dH2).
  • Finally, coffee lovers might be interested in the question: What happens if I chemically spice up my coffee by throwing a hydrogen tablet into the finished coffee? I also tested this and used two different hydrogen tablets A and B, whose chemistry is based on magnesium (metallic) and malic acid. Result: Tablet B, which makes the coffee unpalatable sour, scores with a lower redox potential. Tablet A, which is only mildly acidic, increases the aroma and also improves the redox potential.
  • Both tablets damage the originally very beautiful foam of the “Tchibo Caffè crema mild” coffee made with an Italian espresso machine from Delonghi.

Excerpt from the book by Karl Heinz Asenbaum: “Electro-activated water – An invention with extraordinary potential. Water ionizers from A – Z”
Copyright 2016 www.euromultimedia.de

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    Yesim D.: I'm confused about whether I'm drinking the right water because your statement is different than the manufacturer's. Back then it was said that you start with level 1 and after a few weeks you go to level 2 and later to level 3. Level 4 should only be used for cooking water.

    • Where you start depends less on the level you choose and more on your taste. The level is also never the benchmark unless a competent professional has properly adjusted the water ionizer to your water, including the water flow.
    • To make the situation clear to you, here is an example: If you set your device in Aachen to level 2 with a flow of 3 liters/minute, alkaline activated water with a pH of 10 comes out. If you do the same in Würzburg, the pH will be 8,5. The result always depends on the starting water, the water flow and the selected level.
    • For this reason, the symbols attached by some manufacturers next to the control buttons, such as cooking pots, drinking glasses, dough bowls, etc., are absolutely misleading, because only the actual pH value achieved provides information about the intended use of the water. Since most manufacturers don't care about the European market, these annoying images, which are tailored to Japanese and Korean soft water conditions, are an absolute nuisance and stupidity for customers.
    FAQ pH value drinking recommendation
    • In order to really know what is coming out of the water ionizer, the included indicator drops are available —>pH measurement a very important utensil after the initial assembly. You can use this to determine how your water reacts to the device at which level and at what flow.
    • A value between pH 8,5 and 9,5 is generally recommended for the electrolysis of drinking water. As a rule, normal drinking water has a pH of approx. 7,5. If you raise it to pH 8,5 it is 10x more basic (10x more OH ions), at pH 9,5 it is 100x more basic.
    • Sometimes the tap water only has pH 6,5 or already pH 8,5. This does exist in some areas, but it is due to the mineral composition and not to water ionization.
    • That's why you should always measure your tap water at the same time to compare it with the drops. 90 percent of people will be thrilled if they start drinking 2 color levels higher than the water they previously drank. 10% are more sensitive and prefer to drink only 1 color level difference at the beginning. At the beginning, let your sense of taste decide where to start. But never drink activated water above pH 9,5 without a doctor's recommendation because this is not suitable as drinking water.

    For the question of cooking, please read under the keyword —>Cooking.

    Excerpt from the book by Karl Heinz Asenbaum: “Electro-activated water – An invention with extraordinary potential. Water ionizers from A – Z”
    Copyright 2016 www.euromultimedia.de

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    Increased calcium content in alkaline activated water?

    Eberhard P.: In your video lecture “The Redox Revolution” you talk about an increased calcium content in alkaline activated water. You can also see this on the bottles when a whitish limescale separates after a while. I really believe in drinking activated water, but isn't there a risk of hardening of the arteries if I drink it constantly?

    • Iron is good for the blood, but you can also use it to cast cannons and wage wars. And it's the same with calcium. You can build houses with it or prisons. The police are not to blame for the crime. The body contains the miracle weapon calcium: It is a buttery-soft alkaline earth metal, but it combines so readily with acids that it is practically not found in its pure form.
    • Limestone (CaCO3 calcium carbonate), for example, is a compound of carbon dioxide with the alkaline earth metal. When carbonic acid rain seeps through limestone, it dissolves and releases, among other things, ionized calcium into the water. Incidentally, most of the limestone in our latitudes comes from the corals of the ancient seas. We don't need to buy coral calcium from the island of Okinawa. Coral calcium is already in our tap water! However, just because it comes from coral doesn't mean it's organic or even organic! Minerals are and will always remain inorganic by nature.
    • Ca ions, together with phosphorus ions, build our skeleton or regulate the signals from our nerves. Calcium ions are vital. Our body contains around 1 kg in its purest form. Calcium is the mineral we need most because you can't put furniture in a house without walls. That is why there is no upper limit in the Drinking Water Ordinance. If there is too little of it, the waterworks are obliged to add calcium.
    • Ca ions are also our most powerful reserve force against the army of acids. They save the vital alkaline body environment when the foot soldiers of the much smaller sodium and magnesium soldiers are exhausted. In order to eliminate excess acids, they capture them with their electrical ionic force. But what to do with the many prisoners when the capacity of the prison camps is no longer sufficient due to the years-long war against acidification? Every organism regulates this differently.
    • Fatty acids and amino acids captured by calcium can narrow vessels (arteriosclerosis) or become growths (e.g. calcified shoulder). Excess protein and fatty acids in the blood are to blame. In an emergency, it can only be eliminated using buffer substances. The buffer substance present in the largest amount is calcium. Therefore, the consequences of hyperacidity are most often perceived as calcium “slags”.
    • Uric acid trapped by calcium can promote stone formation. The culprit is the excretion of uric acid, which is usually prevented by alcohol abuse or certain antihypertensive drugs, not the Ca.
    • Only when the bound acids are removed does the Ca become a free ion again and can be used again in an aqueous solution as a miracle weapon for the benefit of the body. For this purpose, among other things, 100 million people drink alkaline activated water.

    Excerpt from the book by Karl Heinz Asenbaum: “Electro-activated water – An invention with extraordinary potential. Water ionizers from A – Z”
    Copyright 2016 www.euromultimedia.de

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