Electrolyzed water

The printable version is no longer supported and may have rendering errors. Please update your browser bookmarks and please use the default browser print function instead.

Alkaline Electrolysed Water and Acidic Electrolysed Water are produced by the electrolysis of ordinary tap water in the presence of a specific amount of salt, generally sodium chloride.

Acidic Electrolysed Water is a strong oxidizing solution which has a typical pH range of 3.5 to 8.5 and an oxidation reduction potential (ORP) of +600 to +1200 mV. It also contains Hypochlorous acid which contributes to its bacteriocidal properties. It is primarily used as a disinfectant as it is highly efficacious against bacteria, fungus, mold, spores and other micro-organisms, in very short contact times. It can be applied as liquid, fog or ice.

Alkaline Electrolysed Water has a typical pH range of 11.2 to 11.4 and an oxidation reduction potential as low as -850 mV. This fraction may have utility as an antioxidant food additive.^[1]

References

↑ Callaway, Chyi-Shen (2005). "The evaluation of electrolysed water as an agent for reducing micro-organisms on vegetables". International Journal of Food Science and Technology. 40: 495–500. Unknown parameter |coauthors= ignored (help); |access-date= requires |url= (help)

External links

CNN news story on Electrolyzed Water

Ionic water and water ionizer

[http://www.bakhir.com Author and inventor of Electrochemical Activation

Template:Physical-chemistry-stub

Template:WikiDoc Sources

[1] Callaway, Chyi-Shen (2005). "The evaluation of electrolysed water as an agent for reducing micro-organisms on vegetables". International Journal of Food Science and Technology. 40: 495–500. Unknown parameter |coauthors= ignored (help); |access-date= requires |url= (help)

[1]

Electrolyzed water

See also

References

External links

Navigation menu