Analyses

Studies on the Zenton filter cartridge

Examined parameters:

Pesticides:
Dimethoate: retention > 99.8 %
Bentazone: retention > 99.3 %
Carbofuran: Retention > 94.7 %

Examined parameters:

Antibiotics: Retention > 99.8 %
Oxytetracyclines
Roxithromycin

Examined parameters:

Bacteria: Retention > 99.99 %
Escherichia coli
Staphylococcus aureus
Enterococcus faecalis

Heavy metals:
Lead (Pb): Retention > 99.79 %
Mercury (Hg): Retention > 97.89 %
Cadmium (Cd): Retention > 99.39 %

Hydrocarbons (organic compounds): Retention > 96.75 %
Chloroform

Chlorine: Retention > 99.51 %

The MOCA (material or object in contact with food) and FCM (Food Contact Materials) certifications are essential approvals for materials and articles intended to come into contact with food. Our Zenton filter cartridge may therefore be used in the catering industry.

Examined parameters:

SARS-CoV-2: virus safety test passed

Examined parameters:

Particle retention: 0.5µm

The FDA approval process is known worldwide for its rigor and detail. FDA approval is often regarded as the gold standard in the pharmaceutical industry.

Investigations into the GFP Premium filter cartridge

Examined parameters:

Viruses: retention > 99.9
Phage U3

Bacteria: Retention > 99.9 %
Staphylococcus aureus
Stapylococcus haemolyticus
Enterococcus faecalis
Enterobacter cloacae
Escherichia coli
Pseudomonas aeruginosa
Bacillus subtilis

Fungi (yeasts): Retention > 99.9 %
Candida albicans
Rhodotorula mucilaginosa (rubra)
Saccharomyces cerevisae

Parasites: Retention > 99.9 %
Giardia lamblia (cysts)
Entamoeba coli (cysts)
Cryptosporidium parvum (oocysts)
Hymenolepis nana (eggs)
Schistosoma mansoni (eggs)
Schistosoma mansoni (miracidia)
Schistosoma mansoni (cercariae)
Ascaris suum (eggs)

Examined parameters:

Bacteria: Retention ≥ 99.999 %
Escherichia coli
Enterococcus faecalis

Examined parameters:

PAH (polycyclic aromatic hydrocarbons): Retention ≥ 99%
Naphtalene
Acenaphthyene
Acenaphtene
Fluorene
Phenatrene
Anthracene
Flouranthene
Pyrene
Benzo(a)Anthracene
Chrysene
Benzo(b)Flouranthene
Benzo(k)Flouranthene
Benzo(a)Pyrene
Dibenzo(a,h)Anthracene
Benzo(g,h,i)Perylene
Indeno(1,2,3-cd)Pyrene.)

Examined parameters:

Lead: retention ≥ 90%

Examined parameters:

atrazine
lindane
p,p'-DDT
chloroform
chlorine (free)

The retention rate was ≥ 99 %

Examined parameters:

Atrazine
Lindane
p,p'-DDT

The retention rate was ≥ 99 %

Examined parameters:

Copper: retention > 90 %

Examined parameters:

Drug residues: retention > 99.5 %
Clofibric acid
Carbamazepine
Ibuprofen Diclofenac
Ketoprofen
Propiphenazone

Polar pesticides: retention > 99.5 %
Bentazone
2,4-D
MCPA
p.p'-DDA
Dichlorprop
Mecoprop

Steroid hormones: Retention > 99.5 %
17ß-Estradiol
Ethinylestradiol

Examination on safety according to German food law.

Chemical, sensory and microbiological confirmation of harmlessness for drinking water.

Studies on vitalisation

The BIA measurement with the Biacorpus RX 4000 shows an improved intracellular water absorption of the vitalised water.

The bioresonance measurement shows a positive reaction of the organism to vitalised water compared to distilled water / osmosis water.

The study shows the reduction of the following parameters over 49 days in a closed circuit. It was found that besides the significant particle reduction, the conductivity and pH value remained stable.

Examined parameters:

Iron
Aluminium
Copper
Sludgy particles
Conductivity
pH value

Retention was over 88 %

By measuring the skin resistance on the meridians, conclusions can be drawn about the energy state of the meridians and thus of the organs. In this examination the improved suitability of vitalised water compared to tap water could be shown.

The measurements are based on the idea put forward by Erwin Schrödinger that food quality is not based on mere ingredient composition or caloric properties, but on the food's ability to organize the consumer.

This "negentropic" function of food is related to its light storage capacity. Consequently, if food is left in its natural state, its quality can be seen.

Biophotonics exploits this relationship by measuring "delayed luminescence", the afterglow of the food after defined exposure. In this experiment, two cucumber samples grown with different water were compared over 8 weeks.

Electroluminescence is the measurement of the recombination glow of an electric current generated by applying a voltage. When ions combine with electrons, an excitation state of the recombination product is initially produced.

During the transition to the ground state, a photon is emitted in each case, which can be measured with highly sensitive light detectors (photomultipliers). The recombination light is sensitive to all physical properties of the liquid. This is the reason why this sensitive method can be used to detect the slightest quality differences in liquids in a highly sensitive and at the same time reliable manner.

Electroluminescence is the measurement of the recombination glow of an electric current generated by applying a voltage. When ions combine with electrons, an excitation state of the recombination product is initially produced.

During the transition to the ground state, a photon is emitted in each case, which can be measured with highly sensitive light detectors (photomultipliers). The recombination light is sensitive to all physical properties of the liquid. This is the reason why this sensitive method can be used to detect the slightest quality differences in liquids in a highly sensitive and at the same time reliable manner.

With the imaging method of quantum fractal images, information and energetic, crystalline structure matrices of liquids can be recorded photographically. The best known method is the photography of ice crystals according to the Japanese researcher Dr. Masaru Emoto. Here, however, many influencing factors such as air pressure, temperature, condensation surface or time of photography can affect the result. With this method one photographs the information structures directly from the liquid medium water. These pictures show very impressively the strong effect of the UMH energization on the water.

These measurements show a reduction in surface tension in the water. This is important both in technical terms (wetting ability, cleaning power, better solubility) and in physiological terms. A reduced surface tension indicates a structuring or energizing of water.