水

`` Water making'' development story Water story part 12 Structural water

Fourth, although there is a limit to the dissolving power of water,

Gaia controls it.

Whether you dissolve sugar in water or salt

It cannot be melted beyond a certain level.

Even if you melt other things

There are limits as well.

This is called the melting limit,

The salinity of seawater in the sea

It is 3.5%, which is lower than the melting limit of 27%.

Because salt dissolves from various places

It may be darker, but

The salinity of the Earth's oceans is between 3.1 and 3.8%.
When it gets darker than this

Sea creatures cannot live.

Why at this concentration

Is it controlled?

It is thought that Gaia works right here.


Gaia is an organism, so

Homeostasis = keeps your body constant.

Like the human pancreas and liver

The sea is one organ for Gaia,

Seawater is that function.

The function that creatures can live in seawater

To fulfill

The salinity is kept at ± 3.5%.

How do you do that?

Mankind has not been clarified yet.

Land water = fresh water dissolving power,

To make water for terrestrial creatures to live

Gaia seems to be in control.

One of the ways is

In combination with the soil that Dr. Uchimizu read

It can be said that it is a mechanism that produces good water for living things.

Water story part 8

How to judge "good water" by resonance magnetic field measurement

I explained,

At the living level, the refrigerator makes clear hard ice,

The water that has become delicious after it has melted is

Definitely good water.

Even in nature, such ice is made in winter.

Looking at such ice crystals under a microscope,

Good water crystals are hexagonal,

Bad water crystals are jerky and easy to crumble.

結晶①.png
結晶②.png

Hexagonal crystals

Collapsed ice crystals

In molecular biology,

The relationship between water and cells has been elucidated.
A row of water molecules around every cell

It surrounds all over

Moreover, when it is triple

Is being considered.
The assumed figure is as follows.

蛋白質の結合水.png
蛋白質のまわりの水の状態.png

(Source) Hisashi Uedaira, "What is Water? -The Microscopic Behavior <New Edition>"
Excerpt from P134 and P136

The water that lined up neatly around the cells

It is called "structural water".

Water that makes clear hard ice

What is good about "structural water" in living organisms?

There is no doubt

The reason why the melted water is delicious

You can see this.