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Frequently Asked |
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What is Ozone?
Ozone is activated oxygen; one of natures very special elements. It is a natural purifier. Its clean, fresh scent is often noticed after a heavy rain.
Ozone was first discovered in the 1840's. By combining the ultraviolet rays from the sun, with the air that we breathe, ozone is naturally generated. In 1906, the city of Nice, France; built the first municipal water purification plant utilizing ozone. Today, there are over 2000 plants worldwide using ozone to purify drinking water. Recently, Los Angeles built the largest ozone plant in the world for purification of the city's drinking water supply. This system was chosen over a chlorine system because of ozone's extraordinary ability to purify water with out side effects. Unlike chlorine, ozone leaves no toxic residues that have to be removed or disposed of. It is a stable yet powerful bactericide, viralicide and bleaching agent.
I. PHYSICAL AND CHEMICAL CHARACTERISTICS
Made from three atoms of OXYGEN, Chemical symbol, O3.
Colorless in gaseous form, appears blue in "Thick Layers" {Blue Sky}.
Dark blue or almost black in liquid form.
Solid crystalline form is violet to blue in color.
Melting point ~ 80 K.
Boiling point ~ 161 K.
Has a very unique "Electric" odor that can be detected as low as 0.012 PPM.
Highly unstable and not possible to store, all users generate it on-site, as needed.
II. FORMATION
Natural
1. Lightning.
2. Solar radiation. {Ultraviolet wavelengths A, B, & C}
3. Photochemical Smog in large cities.
Man-made
4. Corona discharge. {Usually in air or oxygen atmospheres}
5. High voltage gas discharge tubes. {Germicidal UV lamps}
III. SOLUBILITY
Soluble in water.
1. Affected by temperature, pressure and contaminant levels.
IV. OPTICAL PROPERTIES
Ozone has a peak absorption in the UV Spectrum at 255.3 NM, which puts its most effective band in the UV "C" spectrum. Without this particular property, no life could exist on the earth's surface.
V. EFFECTS ON HUMAN BEINGS
In low concentrations, {Less than 0.05 Parts Per Million}, OZONE has a sweet pleasant odor. It is responsible for the familiar odor of a thunderstorm due to the OZONE created by lightning. {High voltage electrical discharge}
Natural ground-level concentrations are typically 0.03 PPM.
O.S.H.A. 24 hour exposure limit, 0.05 PPM, {Parts Per Million}
O.S.H.A. 8 hour exposure limit, 0.1 PPM
O.S.H.A. Short-term exposure limit, 0.3 PPM
Effective as a disinfectant and sterilizing agent at levels of 35% to 50% of that specified by O.S.H.A. for 24 hour exposure levels.
Prolonged exposure to high levels, {^ 100 PPM}, produces headache and perhaps nausea.
Emergency first aid procedure is to remove victim from areas of high concentration, whereupon the symptoms will disappear.
How Does Ozone Work?
Ozone is activated oxygen; (O3) one of natures very special elements. It is a natural purifier. Its clean, fresh scent is often noticed after a heavy rain.
Ozone was first discovered in the 1840's. By combining the ultraviolet rays from the sun, with the air that we breathe, ozone is naturally generated. In 1906, the city of Nice, France; built the first municipal water purification plant utilizing ozone. Today, there are over 2000 plants worldwide using ozone to purify drinking water. Recently, Los Angeles built the largest ozone plant in the world for purification of the city's drinking water supply. This system was chosen over a chlorine system because of ozone's extraordinary ability to purify water with out side effects. Unlike chlorine, ozone leaves no toxic residues that have to be removed or disposed of. It is a stable yet powerful bactericide, vermicide and bleaching agent.
Ozone is produced naturally by the sun's ultraviolet light or by a powerful electrical current when lightning passes through the air. It provides a protective layer around the earth that shields us from deadly radiation. Without this natural ozone layer, life as we know it would cease to exist. The current destruction of our natural ozone layer is caused by pollution.
Ozone is the most powerful oxidizer that can be used safely in pools and spas. Its alternative, chlorine has been documented to cause illness, irritation of the eyes and nose, swimmer's ear, etc. It is also dangerous to transport and store. Ozone is clearly superior to traditional chemical treatment. Just as nature uses ozone to protect life on earth, we can use ozone to protect ourselves from micro organisms in pool and spa -- Naturally.
Is Ozone environmentally friendly?
YES!
OZONE is the most "Environmentally Friendly" oxidant and even, at least partially, decomposes Chlorinated compounds. {PCBs, Chlorinated solvents, etc.} In water treatment it is made on site, thus it does not need to be transported.
What is wrong with chlorinated water?
From the book "Wellness Against All Odds"
By Sherry A. Rogers M.D.
Chlorine is a halogen that damages body enzymes. It does not belong in our bodies as part of our water needs. Water is a God-given crucial nutrient for the body. But we have been hood-winked into accepting a product that is of progressively more inferior composition. It is well known that the average city water today contains over 500 chemicals that do not belong in it. But chlorine is intentionally added, and there are alternatives to purify it, like Ozone and ultra-violet light.
I have personally seen people experience a setback in their healing of a cancer either by drinking chlorinated water or swimming in chlorinated pools. All municipal water supplies in the U.S. have at least 1 ppm chlorine, and pools are even higher. And remember anything on your skin is like drinking it, because of dermal absorption. In some cities in the U.S., the chlorine level is so high that taking 3 showers a day puts you over the government standard for exposure.
Chlorine, for starters, potentiates magnesium deficiency, which you know can cause just about any symptom you can think of, from high blood pressure, to chemical sensitivity or sudden death. Furthermore, it also decreases the adsorption while increasing the excretion of calcium and phosphorus. (Kaup SM, Greger JL, Effect of various chloride salts on the utilization of phosphorus, calcium and magnesium, J NUTR BIOCHEM 1:542, Oct 1990).
All these years we've been putting people on low sodium diets for control of high blood pressure. But it turns out the sodium is not the problem as much as the chloride. (Wyss JM, et al, Exacerbation of hypertension by high chloride, moderate sodium diet in the salt-sensitive spontaneously hypertensive rat, HYPERTENSION, 9 [Suppl III]:III-171-III-174, 1987).
It is now known for example that the chlorinated water which is the "normal" drinking water of nearly all U.S. cities, not only contributes to hypertension, but also cancers of the pancreas, colon, bladder and much more. It also increases the loss of calcium into your urine, thus promoting osteoporosis.
A much better of way of cleaning the water of bacteria would be Ozonation which is indeed done widely throughout Europe. There are many other things they do, such as not allow our dyed oranges that contain carcinogenic dye (so naturally green oranges of Florida can compete with naturally orange California oranges). Nor do they allow our margarines, full of trans fatty acids, and known to promote arteriosclerosis.
Could it be this does not make the news because our water is chlorinated? As usual, the Europeans are ahead of us in the preservation of natural health, and they use Ozone extensively to kill the "bugs" in water as opposed to chlorine. It does a beautiful job, you have none of the free radical damage to the body of chlorine, and there are multiple other benefits of ozone for those who wish to seek them out. But research now shows that there is indeed a correlation of chlorine with many diseases, including cancer. For starters, chlorine can interfere with and damage the activity of many enzymes.
Likewise, the dangers of fluoride are often ignored. It too can be very damaging to enzymes and can cause a host of symptoms, as it is an aging factor. (Yiamouyiannis J, FLUORIDE THE AGING FACTOR, Health Action Press, 6439 Taggart Rd., Delaware, OH 43015, 1986). And although a discussion of it is beyond the intended purpose of this book, please do not go on fluoride, for example, on the recommendation that it is good for osteoporosis, until you have all the facts, comprehensive nutrient levels, and a consultation with a physician who is knowledgeable in biochemistry. And have a good filter system on your water.
Raloff J, Chlorination products linked to cancer, SCI NEWS, 143:343, 1993
Sselmuidenob IJ, Gaydos C., Feighner B, Novakowski WL, Serwadda D, Caris LH, Vlahov D, Comstock GW, Cancer of the pancreas and drinking water; A population-based case-control study in Washington county, Maryland. AMERICAN JOURNAL OF EPIDERMIOLOGY 136:7, 836-842, 1992
How safe is chlorinated water?
Since chlorine was initially added to water supplies in the Chicago stockyards in 1908, chlorination of drinking water has become almost universal. An estimated 75 percent of drinking water in the U.S. is chlorinated.
While chlorination has helped to reduce the incidence of infectious diseases, a dark side of the element has emerged. Known carcinogens, such as chloroform and trihalomethanes, are formed when chlorine reacts with organic compounds in the water. Organochlorines, which do not degrade well, accumulate in fatty tissue such as breast tissue, and can be found in body fat, blood, mothers' milk and semen.
Several studies have implicated chlorinated drinking water with colo-rectal and bladder cancer. In another study, highly chlorinated water resulted in a noticeable shift in the transport of cholesterol from beneficial HDL (High Density Lipoprotiens) to harmful LLD (Low Density Lipoprotiens).
In July, The American Journal of Public Health published the results of a study of cancer risk over an eight-year period in 28,237 post-menopausal women who reported the source of their drinking water. Those who drank water from municipal surface water sources consumed higher levels of chloroform than women whose drinking water came from municipal ground water sources. Further, the higher intake of chloroform was associated with an increased risk of colon cancer, and of all cancers combined. (87:1168-76).
Writing in Epidemiology, Franz H. Rampen, et al., of the Netherlands, stated that the world-wide pollution of rivers and oceans, and the chlorination of swimming pool water, has led to an increase in melanoma. (May 1992; 3 (3): 263-5)
Many people may not realize that chlorination does not provide full protection against the deadliest organisms in public water supplies. Cryptosporidium, a toxic parasitic protozoan, is highly chlorine-resistant and inadequately removed by "sand" filters.
Alternatives to chlorination are being used in Europe and Middle Eastern
countries. One widely used alternative method, ozonation, is a highly effective disinfectant, although it is not designed to kill bacteria in the pipes of the water distribution system.
The World Health Organization has called for limits on the amount of chlorine in drinking water. But until truly safe, effective alternatives to chlorination are identified, we probably have no choice but to continue to use this disinfectant. The discontinuation of chlorination in Peru was said to have caused a cholera epidemic. (Frank Murray, The Murray Report, Let's Live)
What is my water problem?
Complaint, Impurity or Contaminant |
Symptom |
Causes |
Means Of Treatment |
Hard Water |
Soap curd and lime scum in wash basins and bathtub. Whitish scale deposits in pipes, water heater, and tea kettle. |
Calcium (limestone) and magnesium salts in raw water measuring 3.0 grains per gallon (as CaCO2) or higher total hardness |
All calcium and magnesium salts removed with cation exchange water softener. General limit 100 gpg TH. Where hardness above 70 gpg, install two (2) softeners in (tandem) series. |
Grittiness |
Abrasive texture to water when washing or residual left in sink and tub. |
Excessively fine sand or silt in water passing through well screen or coagulation treatment step. |
Install a sand trap or ultrafiltration with membrate elements (See step 2 under Turbidity.) |
Odor |
Abrasive texture to Aromatic, fishy, musty, earthy, or woody smell. |
Generally harmless organic matter often found in surface water sources. |
(1) Activated carbon media type filter; or
(2) cartridge, A.C. filter for drinking and cooking uses. |
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Chlorine smell, "city water" |
Excessive chorination in public or private well sources. |
(1) Dechlorinate with activated carbon media type filter; or
(2) cartridge A.C. filter for drinking and cooking water only. |
|
Rotten egg odor "sulfur water" and/or tarnished silverware. Yellow, black stains on bathroom fixtures. Discolors coffee, tea, and other beverages as well as distorting appearance and taste of cooked food. |
1. Dissolved hydrogen sulfide (H2S) gas in raw water. Often present in hgih iron content water and low pH waters.
2. Presence of sulfate reducing bacteria in raw water feeding on sulfates in water, creating trace H2S quantities, usually on hot water side.
3. Reaction of magnesium anode rod in hot water heater and soft water. (Electric or gas fired heaters.) |
(1) Disinfect all plumbing with household bleach and pretreat supply by chlorination to eleminate this rare bacteria. If desired, follow with activated carbon media filter.
1. Remove magnesium rod from heater
2. Use alternate anode such as aluminum |
|
Detergent odor, water foams when drawn. Septic odor.
(See also Nitrate impurity.) |
1. Seepage of septic system discharge into underground water supply.
2. Detergent accidentally put in water supply system or well. |
1. Locate and eliminate source of seepage, that heavily chlorinate well.
2. Activated carbon media filter will absorb limited amounts detergent. |
|
Gasoline or oil (hydro-carbon) smell. |
Leak in fuel oil tank or gasoline tank allowing seepage into water supply, or aquifier. |
No residential treatment. Locate and eliminate seepage. Activated carbon will absorb oil and gasoline (most hydrocarbons) on short term basis. |
|
Methane gas smell or cloudy water. |
Naturally occuring caused by decaying organics in (a) oil well fields, or (b) housing areas built above old city dump sites entering aquifer/well source. |
Residentail/commercial aeration system with proper venting of methane and repump water. Note: Methane very volatile gas. |
|
Phenol smell (chemical odor). |
Industrial wastes seeping into surface or ground well supplies. |
Activated carbon media filter with absorb short term. Locate and eliminate source or seek new water supply. |
Taste |
Salty or brackish flavor of water. Laxative effect in some situations |
1. High sodium or magnesium content, ie., NaCl, NaSo4, MgSo4. |
1. No economical residential treatment for sodium over 1800 ppm.
2. Deionize drinking water only with disposable mixed bed - anion/cation resins, or;
3. Reverse osmosis for drinking and cooking water only, or;
4. Home distillation system for drinking and cooking water. |
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2. Malfuntion of water softener leaving brine in water lines. |
Open cold water tap and flush out softener. Service softener to correct problem. |
|
Alkali taste. Stained aluminum cookware. |
High (TDS) dissolved mineral content and high alkalinity in raw water, i.e., So4, CI, HCO3. |
1. No economical residential treatment (total compensated hardness over 180 grains per gallon).
2. Reduce TDS to lower limits by RO for cooking and drinking water. |
|
Metallic taste |
1. Very low pH water in the 4.5 - 5.5 range.
2. Heavy iron concentration in water (above 3.0 ppm Fe). |
1. Correct with clacite media-type filter (see Acid water).
2. (See Iron Water.) |
|
Mine water acidity. |
pH below 4.5 with mineral acidity. |
Chemical feed, soda ash, or caustic. |
Corrosion of stainless surfaces |
Blackening and pitting of stainless steel sinks and stainless ware in commercial dishwashers. Mud, silt, clay, and sediment in water. |
1. Very high chloride (CI) content in water.
2. High temperature drying creates chloride concentration accelerating corrosion. |
1. Use other chloride resistant metals.
2. Reduce TDS, including chloride content by partial RO, split stream. |
Turbidity |
Mud, silt, clay and sediment in water. |
Suspended matter in surface water-pond, steam, lake-riled up after a rainstorm. |
Calcite media filter-up to 50 ppm, or pumacite media filter. |
|
Sand, grit, silt, or clay substances. |
Well sand from new well or defective well screen coming through system. |
Use sand trap and/or install new well screen. |
|
Rust in water, red discoloration and sediment |
Acid water causing iron "pick-up" in water system or caused by repair to water mains |
Calcite media filter for correction low pH, and to remove precipitated iron. |
|
Gray, string-like fiber. |
Organic matter in raw water-algae, etc. Usually occurs in surface water sources |
Constant chlorination followed by calcite media filter; or activated carbon media filter to dechlorinate |
Acid Water |
Green stains on sinks and other porcelain bathroom fixtures. Blue-green cast to water. |
Water which is high carbon diocode content (pH below 6.8) reacting with brass and copper pipes and fittings |
1. Neutralizing calcite media filter down to pH of 5.5; or
2. Filter with mixed media of calcite/magnesia oxide* (5 to 1), for higher flow rate, and to correct very low pH water; or
3. Soda ash chemical feed followed by filtration. |
Mine Water |
Unable to raise pH with clacite media. Greenish stains and red staining fixtures. |
Mineral acids H2SO4 and HCI from mine water getting into surface supply. PH below 4.3 indicates presence of FMA. |
Chemical feed, caustic soda, or soda ash. |
Corrosive Water with High Oxygen content |
Failure of copper tubing and pitting of brass fittings, especially on hot water where pH is near neutral. Some greenish stain may show on plumbing fixtures. |
Oxygen corrosion usually found with surface water supplies and in deep well supplies in arid regions. By heating high 02 water, the oxygen is set free to attack metal surfaces. |
Chemically feed mild amounts of polyphosphates and/or sodium silicates to protect metal surfaces from attach. |
Discolored Water Red, "Iron Water" |
Brown-red stains on fixtures, dishes and laundry. Water turns brow-red in cooking or upon heating. Clothing becomes discolored when laundered. Iron aboce 0.3 ppm (Fe) causes staining
Usually darkens coffee, tea, and other beverages. |
Dissolved iron in influent (more than 0.3 ppm Fe). Water appears clean when first drawn at cold water faucet. |
1. Can remove 0.5 ppm of Fe for every grain/gal. Of hardness up to 10 ppm with water softener and minimum pH of 6.7 (unaerated water).
2. Over 10 ppm Fe: chlorination with sufficient retention tank time for full oxidation followed by filtration and dechlorinaiton.
3. In warm climates (Southeast, Southwest) residential aerator, (repump) and filtration will substantially reduce iron content.
4. Pressure aeration plus filtration for up to 20 ppm Fe. |
|
Reddish colored water with red particles setting to bottom of a glass, upon brief standing. |
Precipitated iron, water not clear when first drawn at cold water faucet. |
1. Up to 10 ppm iron removed by maganese greensand filter; if pH 6.7 or higher; or
2. Maganses treated, aluminum sillcate media* catalyst filter where pH of 6.8 or higher and oxygen is 15 percent of total iron content.
3. Downflow water softener with good backwash, up to 1.0 ppm Fe Above 1 ppm, up to 10 ppm use calcite media filer followed by downflow water softener. |
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Iron pickup from old pipe when pH below 6.6. |
Calcite media filter to remove precipitated iron and raise pH to 7.0 value, or better. |
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Brownish cast does not precipitate |
Organic (bacterial) iron "crenothrix." |
1. Treat well to destroy iron bacteria with solution of hydrochloric acid then constant chlorination followed by activated carbon filtration or calcite filer
2. Potassium permanganated chemical feed followed by MnZ/anthracite filter. |
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Reddish color in water sample after standing 24 hours. |
Colloidal iron. |
Constant chlorination and retention followed by activate carbon media filter dechlorination |
Yellow Water |
Yellowish cast to water after softening and/or filtering. (Color reading over 75 APHA units.) Yellow stains on washable fabrics, china, and bathroom fixtures. |
Tannins (humic acids) in water which are harmless organics from water passing through pesty soil and decaying vegetation. |
1. Absorption via special macroporous Type I anion exchange resin regenerated with salt (NaC) up to 3.0 ppm, or;
2. Chlorination with full retention time followed by filtration/dechlorination (over 3.0 ppm) |
Black Cast to Water |
Blackish staining of fixtures and laundry. (Manganese content above 0.05 ppm causes stains.) |
Interaction of carbon dioxide or organic matter with manganese bearing soils. Usually found in combination with iron. |
1. Maganese greensand or manganese treated sodium alumino-sillicate type filter to limit of 6 ppm, 15 ppm respectively (combined Fe and Mn) with pH not lower than 6.7.
2. Manganese treated aluminum silicate media catalyst filter under proper set of conditions. |
|
Cloudiness of water when drawn. |
1. Some precipitant sludge created during heating of water but disappears quickly.
2. High degree of air in water from poorly functioning pump.
3. Excessive coagulant-feed being carried over to potable water through filtration plant. |
1. Blow down domestic or commercial hot water heater tank periodically to rid hot water tank of precipitated calcium sludge.
2. Water will usually clear quickly upon standing.
3. Reduce coagulant quanitiy being fed and service plant filter units on regular basis. |
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Cloudy water. |
Presence of methane gas (CH4) in water. Common in marsh water when putrefiction takes place in swamp land areas. Also common in oil field waters. |
Aeration with proper venting of this volatile gas and repump product water. Free methane gas is a fire and explosion hazard. |
What are the health benefits of Ozone disinfection?
* Promote Maximum Health
* Clear Skin
* Aid in Weight Loss
* Maintain a Healthy Weight
* Attain Peak Performance
* Alleviate: Asthma, Allergies, Lower Back Pain,
Headaches, Hypertension, High Cholesterol Levels
* Attain a Healthier, More Vibrant, Longer Life
The human body is approximately composed of 25 percent of solid mass and 75 percent water. Yet most of us don't clearly understand the importance of drinking plain water.
By simply drinking 6-8 8 oz. glasses of plain, properly-filtered water each day, you can boost your health, quench your thirst, and alleviate some health problems, resulting in a healthier you. Available scientific evidence continues to substantiate the link between toxins in drinking water and serious public health concerns.
Absorption through the skin when bathing or swimming also adds to the danger of longterm health risks. Are we at risk when we bathe or shower from the inhalation of chemical pollutants added to public water?
The answer is a resounding YES!
What is really in the water that you drink? How does it affect your long-term health? Read "Water: the Essenital Nutrient". Can chlorine be linked to cancer? "The Water Story and Cancer" Find the answers to these questions in the following scientific reports and studies. "What Is Wrong With Chlorinated Water?" and "How Safe Is Chlorinated Water?"
Protect your family by adding an affordable filtration system to your home!
Why use ozone?
* Eliminates iron, sulfur and other metals
* Reduces Trihalomethane (THM) formation by 50%
* Reduces levels of color, taste and odor
* Outstanding bactericide and virus deactivant
* May be retrofitted to existing systems
* Eliminates cloudiness in water
* Extends time between filter backwashes
* Enhances the performance of existing water treatment systems
* Ozone is a better sterilizer than UV
Ozone aids in maintaining water balance, and adds a new dimension of stability to operating conditions. It helps to stabilize and reduce BOD level, improving water clarity and lengthens the cycles of concentration. Stabilizes pH, bolstering total alkalinity, and eliminates scale buildup in pipes and equipment.
Ozone is 152 times more powerful than chlorine and acts 3,125 times faster in water treatment. Ozone is manufactured on site, not stored, making it far less hazardous to have in production areas. "The Key" water treatment systems are compact, air cooled, and customized for your particular situation; and our improved technology, is very cost effective.
Advantages
Ozone is more effective than chlorine in destroying viruses and bacteria.
The wastewater needs to be in contact with ozone for just a short time.
Ozone decomposes rapidly, and therefore, it leaves no harmful residual that would need to be removed from the wastewater after treatment.
There is no regrowth of microorganisms after ozonation, unlike ultraviolet and chlorine disinfections.
Ozone is generated onsite, and thus, there are fewer safety problems associated with shipping and handling.
Ozonation increases the dissolved oxygen (DO) concentration of the discharged wastewater. The increase in DO can improve the oxygen content of the receiving body of water.
The combination of ultraviolet light rays, low passive levels of oxidizing ions and ozone creates the Catalytic Oxidation Process, utilized for years by the EPA, food industry and medical profession as a safe and effective sanitizer.
"The KEY" Water & Air International is committed to treating you and your water concerns with honesty, integrity and credibility. We are dedicated in our profession of water quality specialists and provide results.
"The KEY" staff are consultants in Ozone Technology and will recommend an affordable water treatment system for you.
* Reverse Osmosis
* Multi-Media Filtration Systems
* Carbon Filtration
* Softening
* Ultraviolet Disinfection
* Ozone Technology & Bromine
We have 13 years of research and would be glad to share our knowledge with you.
Why Use Ozone?
OZONE oxidizes and decomposes organic and inorganic contaminants at a higher rate that other reagents. Normally one or more orders of magnitude faster than Chlorine, the most commonly used reagent.
OZONE has faster sterilization and disinfection rate over 3000 times that of Chlorine in water and it is far safer. That is why OZONE has been used in the Paris water system since 1903 and is currently used by Los Angeles, (1984) and San Diego, (1986). Los Angeles has the world's largest ozone generating system, (LA Aqueduct)
Sterilization and disinfection rates are independent of NH3 and are not affected by pH, as is Chlorine. Microorganisms that are normally resistant to Chlorine, requiring hours of contact time, are killed in seconds by ozone.
There are no bacteria or viruses, which are resistant to OZONE, as it acts as an OXIDANT of PROTOPLASM. That is why trace residual OZONE is accepted as a standard of reference for full disinfection of water. {Ref. Bottled Water}
Other than microorganisms, OZONE decomposes organic and inorganic contaminants in water are harmless compounds that can be easily separated or transformed by settling, filtering, etc.
OZONE reacts favorably with material and compounds with which Chlorine does not react or reacts in an unfavorable manner so as to leave undesirable by-products.
1. Substances imparting color, smell or taste.
2. Iron and Manganese.
3. Cyanides, Phenols, etc.
Ozone is produced when oxygen molecules (O2) are split into two oxygen atoms (O1) while in the presence of other oxygen molecules. These oxygen atoms (O1) then combine with molecular oxygen (O2) to yield ozone, O3.
Ozone is generated naturally by short-wave solar ultraviolet radiation, and appears in our upper atmosphere (ozonosphere) in the form of gas. Ozone also may be produced naturally by passing an electrical discharge such as lightning through oxygen.
Ozone kills microorganisms with a process known as “cellular lysis”. In the oxidation process, ozone ruptures the cellular membrane of microorganisms and disperses the bacterial cytoplasm into solution, thus making reactivation impossible. This process takes place in about 2 seconds.
The combination of ultraviolet light rays, low passive levels of oxidizing ions and ozone creates the Catalytic Oxidation Process, utilized for years by the EPA, food industry and medical profession as a safe and effective sanitizer.
What are some of the organisms oxidized by Ozone?
Bacteria
Achromobacter butyri NCI-9404
Aeromonas harveyi NC-2
Aeromonas salmonicida NC-1102
Bacillus anthracis
Bacillus cereus
B. coagulans
Bacillus globigii
Bacillus licheniformis
Bacillus megatherium sp.
Bacillus paratyphosus
B. prodigiosus
Bacillus subtilis
B. stearothermophilus
Clostridium botulinum
C. sporogenus
Clostridium tetoni
Cryptosporidium
Coliphage
Corynebacterium diphthriae
Eberthella typhosa
Endamoeba histolica
Escherichia coli
Flavobacterium SP A-3
Leptospira canicola
Listeria (UV yes-ozone?)
Micrococcus candidus
Micrococcus caseolyticus KM-15
Micrococcus spharaeroides
Mycobacterium tuberculosis
Neisseria catarrhalis
Phytomonas tumefaciens
Proteus vulgaris
Pseudomonas aeruginosa
Pseudomonas
Fluorescens (bioflims)
Pseudomonas putida
Salmonella choleraesuis
Salmonella enteritidis
Salmonella typhimurium
Salmonella typhosa
Salmonella paratyphi
Sarcina lutea
Seratia marcescens
Shigella dysenteriae
Shigella flexnaria
Shigella paradysenteriae
Spirllum rubrum
Staphylococcus albus
Staphylococcus ‘C’
Staphylococcus faecalis
Staphylococcus hemolyticus
Staphylococcus lactis
Staphylococcus salivarius
Staphylococcus viridans
Torula rubra
Vibrio alginolyticus & angwillarum
Vibrio clolarae
Vibrio comma
Virrio ichthyodermis NC-407
V. parahaemolyticus
Virus
AIDS
Adenovirus (type 7a)
Bacteriophage (E. coli)
Coxsackie A9, B3 & B5
Cryptosporidium
Echovirus 1, 5, 12, & 29
Encephalomyocarditis
Hepatitis A
GD V11 Virus
Onfectious hepatitis
Influenza
Legionella pneumophila
Polio virus (Poliomyelitus) 1, 2, &3
Rotavirus
Tobacco mosaic
Vesicular Stomatitis
Fungus & Mold Spores
Aspergillus candidus
Aspergillus flavus (yellowish-green)
Aspergillus glaucus (bluish-green)
Aspergillus niger (black)
Aspergillus terreus, saitoi & oryzae
Botrytis allii
Colletotrichum lagenarium
Fasarium oxysporum
Grotrichum
Mucor recemosus A & B (whitish-gray)
Mucor piriformis
Oospora lactis (white)
Penicillium cyclopium
P. chrysogenum & citrinum
Penicillium digitatum (olive)
Penicillium glaucum
Penicillium expansum (olive)
Penicillium egyptiacum
Penicillium roqueforti (green)
Rhizopus niqricans (black)
Rhizopus stolonifer
Thamnidium
Trichoderma viride
Verticillium albo-atrum
Verticillium dahliac
Protozoa
Paramecium
Nematode eggs
Chlorella vulagaris (Algae)
All Pathogenic and Nonpathogenic forms of Protozoa
Fungal Pathogens
Alternaria solani
Botrytis cinerea
Colletotrichum coccodes
Fusarium oxysporum
Monilinia fruiticola
Monilinia laxa
Pythium ultimum
Phytophthora erythroseptica
Phytophthora parasitica
Rhizoctonia solani
Rhizoctonia stolonifera
Sclerotium rolfsii
Sclerotium sclerotiorum
Yeast
Baker’s yeast
Candia albicans-all forms
Coimmon yeast cake
Saccharomyces cerevisiae
Saccharomyces ellepsoideus
Saccharomyces sp.
Cysts
Cryptosporidium parvum
Giardia lamblia
Giardia muris
Algae
Chlorella vulgaris
What is the water capacity of your
Emergency Water Mobile Response Unit?
It is 21,000 gallons of clean drinking water per day.
This is equal to 5,760 (20 oz.) bottles of sparkling water per hour.
To find out more about the Emergency Water Mobile Response Unit click here.
Which Commercial Industries use Ozone water treatment?
Agribusiness:
Cornhusker Pork-Pilger, NE
Double Dutch Dairy-Shelby, NE
Dr. Naugle Veterinary Clinic-Penrose, CO
Henningsen Foods Inc.-Norfolk, NE
Heritage Farms-Reg Morton, NE
Nebraska Pork Partners-Columbus, NE
Pender Grain-Pender, NE
Quigley Farm Int.-Fremont, NE
Spreck Brothers-Pilger, NE
Wiese-Lindsay, NE
Commercial:
Dudley Serval-Norfolk, NE
Labenz Trucking-Humphrey, NE
Landmark Landscaping-Columbus, NE
Lindsay Manufacturing-Lindsay, NE
Mary’s Beauty-Lindsay, NE
McPherson Plumbing-Fremont, NE
Rapid Fire Protection Inc,-Rapid City, SD
Sioux Laundry-North Sioux City, SD
Tri-Supply-Omaha, NE
Westar Energy-Lawrence, KS
Government:
Albion, City of-NE
Madison County Courthouse-Madison, NE
New Westminster, City of-British Columbia, Canada
Omaha, City of-NE
Hotels:
Hampton Inn-Kearney, NE
Holiday Inn-Fremont, NE
Holiday Inn-Grand Island, NE
Holiday Inn-Kearney, NE
Holiday Inn Express-Columbus, NE
Holiday Inn Express-Kearney, NE
Holiday Inn Express-Norfolk, NE
Holiday Inn Express-O’Neill, NE
Holiday Lodge-Fremont, NE
New World Inn-Columbus, NE
Sleep Inn & Suites-Columbus, NE
Sleep Inn & Suites-Syracuse, NE
Super 8-Watertown, SD
Super 8-York, NE
Wingate Inn-Kearney, NE
Medical:
Boone County Health Center-Albion, NE
Dr. Jeff C. Gotschall MD-Columbus, NE
Good Samaritan Hospital-Kearney, NE
Hemacare Dialysis Center-Detroit, MI
Homestead Assisted Living-Norfolk, NE
Pool:
Hermsmeyer Pool-Lincoln, NE
Lincoln Racquet Club-Lincoln, NE
YMCA -
Lincoln, NE
Metropolitan-Lincoln, NE
Cooper Branch-Lincoln, NE
Down Town-Lincoln, NE
Metro East-Lincoln, NE
Metro South-Lincoln, NE
Norfolk, NE
Restaurants:
Bailey’s Bistro & Lounge-Norfolk, NE
Captain’s Table-Kearney, NE
City Café-Newman Grove, NE
Jam’s An American Grill-Omaha, NE
Knights of Columbus-Madison, NE
Norfolk Country Club-Norfolk, NE
Sleep Inn Breakfast Bar-Columbus, NE
The Outpost Grille-Fremont, NE
The Uptown Brewery-Stanton, NE
Valentinos-Kearney, NE
Whiskey River Saloon-Madison, NE
Yankee Hill Country Club-Lincoln, NE
Schools:
Chadron State College-Chadron, NE
Lincoln Public Schools-Lincoln, NE
East, Northeast, Southeast High Schools-Lincoln, NE
Vineyards:
Blue Valley Vineyard, LLC-Crete, NE
Crown Valley Winery-STE. Genevieve, MO
Cuthills Vineyard-Pierce, NE
Deer Springs Winery-Lincoln, NE
Mac’s Creek Vineyard & Winery-Lexington, NE
Millennium Wines-Lexington, NE
Miretta Vineyards & Winery-St. Paul, NE
Penoach Winery & Nursery-Adel, IA
Prairie Vine Vineyard-Mitchell, SD
Schilling Bridge Winery & Microbrewery-Pawnee City, NE
Soaring Wings-Springfield, NE
Whispering Vines-Raymond, NE
Water: The Essential Nutrient
We can go without food for weeks, but without water we die of dehydration in a few days. Over two-thirds of our body is water, yet most of us do not clearly understand the importance of drinking plain water.
Water is the most abundant compound in the human body and is necessary for: the digestion of food, for the transport of food to the tissues, for the elimination of body wastes, for the circulation of body fluids (like blood and lymph), for a lubricant in the joints and internal organs—keeping them moist permitting the passage of substances between the cells and blood vessels—and for the regulation of body temperature. Water is part of the blood system holding dissolved minerals, like calcium and magnesium in solution, making them available to body tissues where they are required for proper health.
Most of us have heard or read about these many functions of water, yet ironically most of us are suffering from dehydration. We have been led to believe that only when we experience a “dry mouth” must we be lacking adequate water. This medical misunderstanding has resulted in pervasive, chronic dehydration with subsequent health problems.
A recent book, “Your Body’s Many Cries for Water,” by Feereydoon Batmanghelidj, a medical doctor, thoroughly explains the forgotten physiological importance of plain water and the body’s many signals of dehydration.
When plain water is plentiful, blood viscosity, joint cartilage, blood capillaries, digestion, the ATP energy system and the spinal column, all work in an efficient, easy manner. However, when water consumption is limited, the body robs some areas to protect different tissues and organs, which results in pain, tissue damage, and variety of common health problems.
Some of the problems treated and alleviated with adequate water intake are: asthma, allergies, hypertension, high cholesterol levels, headaches, migraines, low back pain, tissue damage, and a variety of common health problems.
As people age, they lose their thirst sensation and become gradually, chronically dehydrated. All too frequently we tend to confuse thirst with hunger and instead of drinking water we eat, leading to weight gain.
Also, peak performance is dependent on water, the essential nutrient. One example I read about several years ago illustrates this. Two European mountain climbing teams were competing. One team was in far better physical condition than the other team, but was unable to win. After a while the frustrated, defeated team started to carefully study the other team’s every move. The only thing that they found was that after so many minutes of climbing each team member drank water. Copying this water drinking habit now resulted in victory. No longer were they lacking the sustained energy needed. Optimum water consumption was the key.
The physiological effects of drinking water are not the same as drinking beverages that contain water like: juices, sodas, coffee, and tea. In fact, some of these liquids, coffee and tea, contain dehydrating agents (caffeine and theophylline) which stimulate the central nervous system while at the same time creating a strong diuretic action on the kidneys.
Your body needs a minimum of six to eight, eight ounce glasses of water each day. Remember, alcohol, juice, sodas, coffee, and tea do not count as water. Dr. Batmanghelidj recommends one glass a half hour before each meal and a similar amount two and a half hours after each meal with an extra glass taken before the heaviest meal or before going to bed. As an experiment, record the number of glasses of water you drink over a normal three-day period. You will be amazed. Most of us think we are drinking far more water than we actually do. In fact three to four glasses at most are what people usually find, far short of the six to eight. Try it for yourself and see.
Thirst should be satisfied at all times with water. The more we pay attention to the body’s constant need for water the healthier we will be. Having a “dry mouth” is the last outward sign of extreme dehydration, which can easily be avoided by following the above advice. Also, many medications actually dehydrate the body, leading to more severe problems.
Keep in mind, the human body is roughly composed of 25% solid matter and 75% water.
Water—plain, properly filtered water—is an overlooked and essential nutrient and may be your missing ingredient to a healthier, more vibrant, and longer life.
The Story of Water & Cancer
It is estimated 60% to 80% of all cancers are environmental in origin. There is a growing consensus that the majority of cancers are caused by chemical carcinogens in the environment, and hence, ultimately preventable. Several studies have demonstrated the presence of chemical carcinogens in surface, ground water, and municipally-treated drinking water. In addition, trihalomethanes (THM's) can actually be produced during the chlorine treatment of our drinking water.
In short, the amount of chemical compounds discharged in our water, directly or indirectly, is staggering. "Over 2100 organic and inorganic drinking water contaminants have been identified in U.S. drinking water supplies since 1974. Out of these 2100, 190 of the contaminants have confirmed adverse health effects, whether carcinogens, mutagens, teratogens or toxic.
Even with the EPA drinking water standards, we cannot be assured that the tap water we are drinking is not going to weaken our immune system or lead to cancer. Many cancer-causing agents take twenty to thirty years before the effects show up. Each of us is metabolically different and reacts to carcinogenic agents in a unique way. Epstein sums it up, "There is no threshold for chemical carcinogens."
Information on a variety of carcinogenic agents in drinking water-fluoridation, chlorination and asbestos-- will be represented later. However, before looking at these, there is some fascinating research based on positive substances in drinking water that actually can help protect us from cancer. This research centers on four factors: total dissolved solids (TDS), hardness, pH, and silica.
Burton and Cornhill analyzed the drinking water in 100 largest cities in the United States. They found a 10% to 25% reduction in the amount of cancer deaths if the drinking water contained a moderately high level of TDS (around 300 mg/L), if the water was hard, if the water had an alkaline pH (above 7.0) and if the water had 15 mg/L of silica.
The Action of Ozone on Cells and Bacteria
Many scientists and doctors now believe that much of the world’s health problems are caused by a lack of oxygen. Healthy body cells are “aerobic” which means they need oxygen to survive. Unhealthy cells, bacteria and viruses are “anaerobic,” they only survive in the absence of oxygen.
With the increase of carbon dioxide in our environment and the decrease of oxygen in the air, one can understand the rise of cancer, new strains of bacteria, viruses and disease in our environment.
The biocidal action of ozone is a result of its reaction with the double bonds of fatty acids in bacterial cell walls, membranes and the protein capsid of viruses. In bacteria, the oxidation results in a change in cell permeability and leakage of cell contents into solution. In viruses, alteration of the protein capsid prevents the virus from being taken up by susceptible cells. Cell walls are attacked by Ozone, permitting attack on membranes and ultra structural components of the organism. In more simple terms, the unstable electrons of Ozone blasts holes through the membranes (occurs by cell lysing or rupture of the cell wall) of viruses, bacteria, yeasts, and abnormal tissue cells. This destroys them by inactivation of the micro-organisms enzymes.
Ozone displays an “all or nothing effect” in terms of destroying bacteria.
Ozone is such a strong germicide that only a few micrograms per liter are required to reduce germicidal action. Factors like humidity, temperature, pH balance, Ozone concentration levels, type of organism and time, determine the kill rate for pathogens. Low concentrations can easily achieve a 99.999% kill over time. The action of Ozone gas in water is instantaneous and after performing its job it reverts back to oxygen. The power of Ozone is unsurpassed as a germicide.
Ozone works best in high humidity conditions. You receive double protection or a “Double Whammy Effect” because O3 and H2O when combined produce small amounts of hydrogen peroxide (H2O2), also a pathogen killer. The kill rate of some bacteria is quicker in higher relative humidity conditions.
Ozone is efficient even at concentration as low as .04 ppm, but fails to have full sterilization power. However, at low levels it still retards and controls the growth of bacteria.
Ozone destroys all pathogenic and organic microbes in water, and removes unwanted bacteria and viruses from the blood. Disease is but a symptom from one cause, that cause is hypoxia, or oxygen starvation at the cellular level. |
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