Reasons for Reduced Redox Potential in the Thawed Water
Journal Title: Physical Science & Biophysics Journal - Year 2017, Vol 1, Issue 1
Abstract
Drinking water plays very significant role in people's life. First of all, the human body is ~ 70% water. Therefore the properties of drinking water are very impotent. It is known one of the main indicators for water quality is redox (ORP) potential. The water with a reduced ORP value is considered more useful. It is suggested that one of the reasons for obtaining a reduced ORP is a change in a structure of water. This is a quite possible; however, the water structure is practically not measurable parameter. In article [1] the first place in determining the water ORP value is the presence in it of oxidants and reducing agents. The ORP = 0 in neutral water with pH = 7 in the absence any dissolved chemicals. In drinking water in contact with air oxygen dissolves. Oxygen is an oxidizer and it will determine the ORP value. Drinking water at room temperature saturated with air oxygen has an ORP ~ 600 mV.
Authors and Affiliations
Piskarev IM* and Kuzin AYu
Keywords
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