Water which has been vortexed – which is a kind of implosion – has been shown to attain suprising properties, a sort of vitalisation. Part of this effect is due to oxygenation taking place during vortexing, but moreover vortexed water has been shown to contain liquid crystal structures, so-called exclusion zones – or the fourth phase of water – as shown by Professor Pollack at University of Washington.
Several companies produce nozzles developed for specific applications which are marketed for various private and industrial purposes, such as
- Improvement of drinking water
- Water for renewing ice on stadions which is more economic and produces ice of higher quality
- Decalcification of water, e.g. for cooling towers in breweries
- Irrigation of greenhouses where vortexed water stimulates the yield and the shelf life of crops
- Desalination of water – which is still in development
