The Ionised Water unit, slightly taller and thicker than a large dictionary on end, is an electrical appliance connected to your kitchen water supply to perform electrolysis on tap water before you drink it, or use it in the kitchen, for cooking or cleaning.
A special attachment re-directs tap water out of the faucet (or from under the counter) through tubing and into the water ioniser. Inside the water ioniser, the water moves first through the patented UltraWater filter. Next, the filtered water passes into an electrolysis chamber equipped with a platinum-coated titanium electrode where electrolysis takes place.
Cations, positive ions, gather at the negative electrodes to create cathodic water (reduced water). Anions, negatively charged ions, gather at the positive electrode to make anodic water (oxidised water). The reduced water comes out of the faucet, and the oxidised water comes out of a separate hose leading into the sink. You can use the reduced water for drinking or cooking. The oxidation potential of the oxidised water makes it a good cleaning agent, ideal for washing hands, cleaning food or kitchen utensils, and treating minor wounds.
Compare these measurements of these three types of water: tap water before electrolysis, the reduced (alkaline) water, and the oxidised (acidic) water.
|Reduction-oxidation (redox) potential|
|Water Type||Leads to:||pH||What it Means|
|Tap Water||+400 – +500mV||7||Slight oxidation potential|
|Reduced Water||-250 to -350mV||8||Strong reduction potential. Contains a mass of electrons that can be donated to free radicals.|
|Oxidated Water||+700 to +800mV||4||Strong oxidation potential,. A shortage of electrons giving it the ability to oxidise and sterilise.|