Analyses

Studies on the filter

Examined parameters:

Viruses
Phage U3

Bacteria
Staphylococcus aureus
Stapylococcus haemolyticus
Enterococcus faecalis
Enterobacter cloacae
Escherichia coli
Pseudomonas aeruginosa
Bacillus subtilis

Mushrooms (yeasts)
Candida albicans
Rhodotorula mucilaginosa (rubra)
Saccharomyces cerevisae

Parasites
Giardia lamblia (cysts)
Entamoeba coli (cysts)
Cryptosporidium parvum (oocysts)
Hymenolepis nana (eggs)
Schistosoma mansoni (eggs)
Schistosoma mansoni (miracidia)
Schistosoma mansoni (cercaria)
Ascaris suum (eggs)

The retention rate was over 99.9%.

Examined parameters:

Bacteria
Escherichia coli
Enterococcus faecalis

The retention rate was ≥ 99,999 %

Examined parameters:

PAH
Naphtaline
Acenaphthyene
Acenaphten
Fluoren
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.)

The retention rate was at ≥ 99% and was certified by TÜV Umwelt.

Examined parameters:

Viruses
Polio

Bacteria
Escherichia coli

The retention rate was at ≥ 99.999% and was certified by TÜV Umwelt.

Examined parameters:

Lead

The retention rate was ≥ 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

The retention rate was over 90 %

Examined parameters:

Residues of medicines
Clofibric acid
Carbamazepine
Ibuprofen Diclofenac
Ketoprofen
Propiphenazone

Polar pesticides
Bentazone
2,4-D
MCPA
p.p'-DDA
Dichlorprop
Mecoprop

Steroid hormones
17ß-Estradiol
Ethinylestradiol

The retention rate was over 99,5 %

Examination on safety according to German food law.

Chemical and sensory safety confirmation for drinking water.

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

Summarised assessment of expert reports on 6 test series.

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.