TECHNICAL CHARACTERISTICS
Purpose: Drinking water system for domestic use
Functions: water purification, production of hydrogen and micro-cluster activated water
Main components: water filter, WCA (Micro Cluster Water Activator), hydrogen generator
Capacity: 2000 – 4500 liters / according to filter label 3
Filter replacement: according to filter label 4 ~ 12 months
Power supply: input 110 ~ 220V, 50 ~ 60Hz / output DC12V, 5A
Precautions:
Use only tap water at room temperature.
If you don’t use the device for more than 24 hours, close the adapter cover tightly.
Change filters according to the use cycle.
After changing the filter or in case of not using the appliance for more than one day, drain 1.5 litres of water.
Drinking water system for domestic use. One water system – two functions: purified water + hydrogen water / purified water + activated cluster water. Main components: water filter, WCA (“micro cluster water activator”), hydrogen generator. Concentrated hydrogen water production, hydrogen concentration: 800ppb ~ 1100ppb, -450 ~ 550 orp. Compatible with any water system (RO, water ioniser, etc.). PEM type hydrogen generator (proton exchange membrane). No risk of water leakage (automatic valve control). Hydrogen generation function on/off.
The activated water generated by the system (48 ~ 56Hz) is generated by a fourth stage unit. It is sometimes referred to as magnetised or hexagonal water, based on the findings of scientist Viktor Schauberger. This functional water is said to allow the body to absorb water more easily, reduce acidity, help regulate the body’s pH and improve digestion.
In the human body, oxidation and reduction reactions take place during the breakdown of dietary carbohydrates, proteins and fats, and energy is released during oxidation. Oxidation is commonly understood as a reaction with oxygen, burning, hence the expression “burning calories”. As the body absorbs nutrients needed for its renewal and development, it undergoes reduction, using the energy released during oxidation. The oxidation-reduction potential describes the capacity of the substance (product) under study to give up or bind electrons. The oxidation-reduction potential (ORP) is a parameter that can be measured not only in water but also in food and air. ORP values (mV – millivolts) can be either negative or positive, and in the most appropriate conditions for our bodies ORP is negative. If the ORP of a product is negative, it means that it contains free electrons. Solutions with a negative ORP value (e.g. alkaline ionised water) have reducing properties and have the ability to neutralise free radicals and inhibit ageing. Solutions with a positive ORP value have oxidative properties, such as acidic ionised water, which has bactericidal properties. Thus, ionised water differs from ordinary water in two respects: its pH and its oxidation and reduction potential.
The ORP principle is simple: the higher the numerical value of the ORP, the less suitable the food, water and air are for humans and other life forms. The ORP of human internal media ranges from +50 to -200 mV, that of arterial blood is about -57 mV. Tap water ranges from +200 to +600. Dissolved water +100 to +200
If the ORP of a product is negative, this means that it contains free electrons. This is also the case for alkaline water, which is rich in free electrons. How does this benefit us? The free electrons that enter our body along with the negatively charged products neutralise the free radicals that age the body. This means that when we consume products with a negative ORP, we stop our body from ageing.
Meanwhile, a positive ORP indicates a lack of electrons in the product: this is the case for acidic water, which is an electron acceptor. These characteristics make acidic water bactericidal, but unsuitable for consumption.
Understanding the ORP principle is simple: the higher the ORP (the more numbers next to the plus sign), the less suitable food, water and air are for humans and other life forms. When negatively charged ions are removed from the body, ageing (oxidation) processes take place faster. The more negative the ORP of a food or drink, the more potential it has to inhibit the ageing process of the body’s cells.
The basic principle to follow is to consume food and water with the lowest possible negative ORP. The whole methodology of health promotion with ionised water is based on giving the body exactly what corresponds to its internal medium – i.e. minus 57 mV. With this kind of water, the body no longer has to struggle and waste energy, but can channel it where it really needs to go: where it hurts, where it has problems.
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