Research on the power of passing water in "water making" Part 1
"Water making" Antibacterial test of passing water
If chlorine contained in tap water is removed with a filter, etc., germs can easily grow. This is because chlorine is added to keep the water hygienic and safe.
However, the passing water of the active water tower that makes up "water making" activates the water excluding chlorine, which makes it difficult for germs to grow.
In 2004, we would like to introduce the contents of verification of the antibacterial activity of water passing through "Mizukuri" at the Kyoto Microbial Research Institute.
On July 14th and August 9th, 2004, at the Kyoto Microbial Research Institute, "water making" MZ-I type passing water (hereinafter "water making" passing water) and physiological saline (hereinafter control) A comparative evaluation test of bactericidal activity was conducted at.
The test target bacteria are the following three.
* Escherichia coli is the causative bacterium that causes infectious diseases such as O-157.
* Salmonella and Staphylococcus aureus are the main causative agents of food poisoning.
1st test: Unit test of "water making" passing water
◆ 1st (July 14, 2004, conducted at Kyoto Microbial Research Institute)
The water that has passed through the "water making" in the charley is brought into contact with the water, and the growth of the bacteria is inspected after 5 hours and 24 hours.
* MZ-I type is used for "water making" passing water.
The collection was carried out at the same laboratory as shown in the photograph.
Bacterial type / number:
590,000 E. coli
230,000 Staphylococcus aureus (both per 1 ml)
The results showed that Escherichia coli, Salmonella, and Staphylococcus aureus were 10 or less (substantially zero) after 5 hours and 0 after 24 hours .
2ndtest: Comparison test of "water making" passing water and saline
◆ 2nd (August 9, 2004, conducted at Kyoto Microbial Research Institute)
Based on the results of the first round, we inspected the growth status of the bacteria after 30 minutes, 1 hour, 1 and a half hours, 2 hours, 2 and a half hours, and 3 hours.
Observe the breeding process by contacting the bacteria with the "water-making" passing water and the phosphate buffer (saline) in the charley.
(Note) The test conditions and the number of bacteria are the same as the previous time.
The attached table comparison graph and photographs summarize the results of the first and second inspections.
In the case of E. coli
Initially, there were 590,000 E. coli per ml, and in the case of saline, more than 300,000 E. coli were found to reproduce even after about 5 hours, but in the water passing through "Mizukuri", 880 E. coli, 3.5 hours. Later, it almost died .
In the case of Salmonella
Initially, there were 580,000 Salmonella per ml, and in the case of physiological saline, more than 400,000 salmonella breeded even after about 5 hours, but in the water passing through "Mizukuri", it almost died after about 1 and a half hours. became.
For Staphylococcus aureus
Initially, there were 230,000 Staphylococcus aureus per ml, and more than 150,000 Staphylococcus aureus were observed to reproduce after about 5 hours in the case of saline , but they almost die after about 5 and a half hours in the water passing through "Mizukuri". The result was.
Effect on real life based on verification results
Reduces the rotting odor of water used in daily life Bath: Reduces water stains on bathtubs and bath kettles, reduces bad odors from drains Toilet: Reduces odors, reduces stains.
Laundry: Reduces the odor of laundry (including the odor of drying in the room), reduces the odor of the washing tub, and reduces the odor of rags and table wipes.
Kitchen: Reduction of bad odors and clogging from drains and sewage ditches, reduction of bad odors of kitchen waste and pipe stains of automatic ice makers Others: Reduction of animal odors and excrement odors of pets, reduction of bad odors of shoe boxes, humidifiers Smell reduction
2. Prevention of spoilage of stockpiled drinking water for disasters
3. Improvement of safety and cost reduction related to disinfection in the food processing industry
Comments from Dr. Marina Dan
We would like to introduce the comments of Dr. Marina Dan who guided this verification.
"Water may be one of the weakest points in modern science. It can be said that modern natural science is in the age of molecules, but the reality is that it has neither hands nor feet for water, which is one of the simplest molecules. "Water is special!" Is the sigh of scientists and the escape.
Water is small as a molecule and has low reactivity, so it can enter any gap. The cell membrane that surrounds our cells functionally has a triple structure with a thin layer of oil sandwiched in the middle. Due to this oil layer, molecules inside and outside the cell membrane cannot move in and out, and the inside of the cell is kept dense. The entry and exit of molecules through this membrane is tightly controlled by its own protein embedded in the membrane. However, the only exception is water molecules. It easily passes through the oil layer of the cell membrane. Cells seem to exist as independent objects, but they are squishy to water. This is why water is important.
Considering this, the bactericidal power of MZ type passing water is amazing. It is almost unthinkable to kill bacteria with water alone. Of course, bacteria are also cells, so this means that MZ-type passing water is a poisonous substance. However, on the other hand, the disappearance of the ammonia odor in the barn and pig barn means that the filth has been completely decomposed, indicating that the decomposing bacteria have worked more vigorously than usual. Does water help the good and kill the bad? I've never heard such a good story.
However, this is a measurement fact and a phenomenon. Wherever there is a phenomenon, there is a mechanism. Moreover, where the phenomena seem to be inconsistent, there is a profound natural mechanism that goes beyond our imagination. And that is where the natural sciences come into play. Unfortunately, it doesn't seem to be useful at the current level of science. At such times, it is time to accumulate facts. If you repeat the facts, you should be able to see the mechanism naturally, and you can also attract science. In this sense, Mr. Soukawa's method of accumulating facts by "method of confirming with actual examples" is not wrong.
Growth test data on other known bacteria, a mixture of bacteria collected from specific locations (such as barn floors), and physical and chemical data on water as far as the method is known. -I think that the most important thing now is to steadily collect bacteria. 』\
Marina Dan Biography
Born in Tokyo in 1940
Graduated from the Department of Biology, Faculty of Science, Tokyo Metropolitan University in 1959
1968 Completed doctoral course at Graduate School of Science, Kyoto University
1969 Doctor of Science
1970 Assistant Professor, Faculty of Science, Osaka City University,
Retired in 2000
2000-Head of "Hierarchical Biology Research Lab"
Book "Animal lineage and individual development" 1987 University of Tokyo Press "Reading the complexity of living organisms-Hierarchical biology" 1996 Heibonsha Natural Monograph "How the body of living organisms became complicated" (evolved from the genome) 3) 1997 Iwanami Shoten "Let's talk about sex" It started on the verge of death 2005 Philosophy Shobo Contribution Paper "What summarizes life" 2001 Extra edition of modern thought "Body Time" by GG Ruth 1985 by Thinking Company "Death of Nature" by C. Merchant 1986