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Date: 26 Nov 2006 Time: 1.06pm
Location: Mermaid Waters, Gold Coast, Queensland
Equipment used: pH meter, ORP meter, cylindrical glass containers (height 6", diam 1.5") , clean wooden stirrers, a ORA ™ unit
Tests to be carried out
Used samples from –
i. town supply water from household tap.
ii. bore water (from a spear pump) from outside source of household.
Recorded readings under normal conditions.
Recorded visual and physical observations, if any, under normal conditions.
Attached ORA ™ unit to containers and stirred the water samples for 5 minutes.
Recorded new readings and observations.
Before ORA ™ Treatment
TAP WATER (Under normal conditions and readings)
Air temp: 32ºC
Temp: 28ºC
TDS Meter Reading: 11ppm
pH 7.1
ORP 281 (mV)
Visual Observations: water was quite clear
Physical Observations: minute suspensions, slight chlorine odour, not tasty but drinkable.
Before ORA ™ Treatment
BORE WATER (Under normal conditions and readings)
Temp: 29ºC
TDS Meter Reading: 51ppm
pH 7.2
ORP 288 (mV)
Physical/Visual Observations: water was very yellow, heavy brown suspensions, strong pungent odor, unpalatable, small squiggly pale suspensions and undrinkable.
After ORA ™ Treatment
TAP WATER (After stirring with attached ORA ™ set)
Temp: 28ºC
TDS Meter Reading: not taken
pH: 7.66
ORP 301 (mV)
Visual Observations: clear
Physical Observations: no odor and very tasty
After ORA ™ Treatment
BORE WATER (After stirring with attached ORA ™ set)
Temp: 31ºC
TDS Meter Reading: 18ppm
pH 7.27
ORP 138 (mV)
Physical/Visual Observations: clear, brown suspension at the bottom, no odour, and drinkable.
Remarks:
In the ORA ™ treated bore water, the ORP reading was resonating (like a sine wave – which we plotted out according to the pulse reading) but decreased as we stirred it for 5 minutes and stabilised around the 138 mV level. There appeared to be a lot of activity in the water initially and then it steadily decreased as we observed the readings on the ORP meter.
Conclusion:
The ORA ™ triggered activity in the bore water that rendered it palatable and drinkable and for the tap water made it clear and more palatable.
The above tests was conducted by Vivian and Margaret Hahipene