Research regarding the water whirlers-structurers
Research regarding the water whirlers’ function has been conducted with BioAq and PlusMinus whirlers, partly under the scope of the Nordic Institute for Alternative and Ecological Research (NIFAB). The background is a large amount of observations which indicate that properties of water can be affected through the use of special water whirlers.
The BioAq whirlers are a series of further developments from previous whirlers, producing other qualities and stronger results than previous similiar structurers. The results indicate that the changes in BioAq water are more powerful.
With these new BioAq devices it is possible to treat water in a microwave oven without wiping out the subtle energies; it is possible to whirl distilled water, and also to repeatedly whirl water without losing yhe qualities of whirled water. This is not possible with previous similiar devices. These new qualities indicate that something quite unique happens with the water using BioAq devices. Today we find it likely that we in these new BioAq devices are dealing with icosaeders.
This could be an explanation to the interesting results using BioAq water whirlers.
1. Sprouting of seeds (mung- and adzukibeans, peas)
Seeds were cultivated in small greenhouses and were watered with whirled tap water. The control group consisted of seeds watered with non-treated tap water.The following effects were observed with whirled water in comparision with the control group:
- The seeds sprouted earlier
- A larger percentage of seeds sprouted
- The plant growth was faster during the first weeks
- The root system was more comprehensive, and the plants were difficult to separate from each other because of this. The roots were thicker and stronger than roots in the control group.
The investigations are based on thousands of seeds. The water was not treated with UV light.
Observation: The cultivation vessels were easier to clean.
The results are supported by information from professional cultivators.
2. Cultivation of tomato
2.1. The cultivation of tomato has occurred partly in special plantation rooms, where the placements of the plants were altered in intervals, and partly in a small greenhouse. The plants were cultivated in commercial greenhouse soil, and were watered with whirled water in the test group and with non-treated tap water in the control group.
The experiments are performed with water which was not treated with UV light.
Results for plants watered with whirled water in comparision with thecontrol group:
- The tomato plants had a faster initial growth
- The roots were noticeably longer
- A visual inspection revealed that the tomato plants in the group watered with structured water were stronger than in the control group. Measurements of the plant size, at 5 and 10 cm above the root, showed that the stems in the group watered with structured water were significantly thicker.
An increase in the crop was noticed.
Other observations: There was a stronger scent of tomato in the cultivation room where the watering had occurred with whirled water.
Fig. 1. Cultivation of seeds from tomato plants, where the plants from which the seeds came had been watered with untreated water (to the left), and with whirled water (to the right). The picture is taken six days after the sowing the seeds. This experiment shows that seeds from tomatoes that had been watered with structured water grow faster.
2.2 Evaluation of how whirled water affects the growth, nutrient uptake and anatomy of tomato plants
The purpose of the experiment was:
To investigate if whirled water has any influence on the growth and nutrient uptake of young tomato plants.
To investigate the effect of whirled water on the anatomy of the tomato stem.
Tomato plants were cultivated, partly in nutrient solution, partly in soil, during 5 weeks. The aim was to investigate whether the whirled water affected the soil so that the nutrient uptake of the plants was altered. The watering occured with whirled water in the test group, and with non-treated water in the control group.
The tomat plants were split into stem, leaves and roots, which were weighed before and after drying for 48h in 105°C. The leaves were also investigated for total area size. The material was analysed for nutrient uptake using atomic absorption spectroscopy, elemental analysis and spectrophometry.
Tomatoes were also cultured until blooming. The stems of the tomatoes watered with whirled water were stronger than the stems in the control group. Because of this, the silicon level and the anatomy and the cell wall thickness of the cells were investigated. The stems were also weighed before and after drying to calculate the organic content (of which the largest part is cell walls).
Summary of the results from the experiments with tomato plants:
The plants watered with whirled tap water show the following differences compared to plants watered with untreated tapwater:
- The stems are stronger.
- Cytological studies show that the water transporting parts, which also are responsible for secondary wood (xylem) formation, have more layers of cells.
- The lignified cell walls are thicker. This result verifies the observation regarding higher stability and thicker stems in plants watered with whirled water.
- The width of the interfascicular xylem and fascicilular xylem were statistically significantly thicker in plants watered with whirled water compared to plants watered with tap water, showing an 1.8 times and 1.3 times increase, respectively.
- The supporting tissue, schlerenchyma, is formed at an earlier stage.
- The organic content and dry weight – fresh weight ratio was increased.
- Roots and stems had a higher content of silicon. The same effect was noticed also in older stems.
- Some differences in the mineral content were noticed based on two analyses.
- In some samples a higher content of vitamin C was noticed.
The results are preliminary and further studies should be conducted with a larger number of plants.
Fig.2.The width of tissues from the tomato lateral stems (≥20 plants in each group). The tomato plants were treated with tap water (Control) or structured water (SW – structured water). The values are average ± standard deviations.
Fig.3 The thickness of cell walls of investigated tomato lateral stems. The tomato plants were treated with tap water (control group) or structured water (SW = structured water). The values are average ± standard deviations.
Table 1. Average results and standard deviations from the experiments of watering tomatoes with structured water in the test group and with tap water in the control group.
3. Watercress root system
Fig 4. To the left watercress watered with BioAq water, to the right watered with tap water
4. Melon cultivation in Montenegro
Fig 5. A melon cultivator in Montenegro has tested BioAq water on a part of his farmland. The results showed significantly larger plants as well as larger, sweeter melons with better taste.
5. Can the bacterial kill rate be affected by whirled water?
To investigate if whirled water can affect the bacterial kill rate, the MIC (minimal inhibitory concentration) of chlorine (in the form of sodium hypochlorite) on E. Coli was investigated. Various concentrations of sodium hypochlorite was used.
In the diagram below, inhibition of growth is shown on the Y-axis and the relative chlorine content is shown on the X-axis. It can be noted that curves are fairly close to each other, but that the whirled water shows a somewhat greater inhibition for all the time points. A 10-20% difference can be observed.
To further investigate the observed difference, a number of new experiments were conducted. Below the results are shown from experiments where chlorine was added in various concentrations to untreated and whirled water. To each test tube, nutrients as well as active E. Coli bacteria were added. The absorbance was measured at various time points for up to 20 hours. In the diagram it can be observed that in the test tubes with the higher chlorine content, the growth of bacteria is lower compared to the test tubes with the lower chlorine content. It can also be seen that in the test tubes with the whirled water, the growth of bacteria is less than in the test tubes with untreated tap water.
Fairly small difference were observed, however, a large number of experiments show that the difference was significant. Further experiments are required in order to determined in more detail what is causing the observed differences.
6. Cyanobacteria (blue-green algae)
Water in watercourses has been shown to obtain special characteristics through whirling. Phanerogams (seed plants) are favoured, while toxic cyanophytes (blue-green algae) are inhibited in their growth. This has been investigated and observed in over 15 watercourses, of which 14 are lakes.
7. Laboratory tests with cyanobacteria cultures.
Fig. 4. To the left: A culture with a so called mini-whirler. To the right: A culture without whirler. The cultures contained initially the same amount of the following algae species: Anabaena 7120, Microcystis PCC 7806, Leptolyngbya 73110, Phormidium sp.
The figure shows the situation in the beakers two weeks later. In addition to the large difference in the presence of blue-
green algae between the beakers, there was a large amount of mosquito larvae in the whirled water. In the untreated water only a few larvae could be found.
8. Laboratory experiment:
For the blue-green algae species mentioned above, the frequencies were sought to which these various species were sensitive. When exposed to these specific frequencies, the cyanobacteria were destroyed.