Protection before electromagnetic radiation New technology for the health protection.
Investigation
Experiment nº1- The effect of the resonator ISTOK® BCN on the brandy spirit’s evaporation process in natural conditions.
[..]Initially there was the equal quantity of spirit, eventually, the process of evaporation in the processed sample has distinctly slowed down.
On the photo №2 the check sample contains absolutely dry remnant, the activated sample (on the right) contains thick oily substance.
The influence of the resonator on the drink has been held contactlessly through glass.
Experiment nº2- The test with water and vegetable oil
On the following photos the processed sample № is on the right side. The diameter of the oil stain in the check sample exceeds the diameter of the stain in the processed water (А4). Eventually the stain in the check sample has increased almost two times as much. The stain in the processed sample has increased insignificantly (it is impossible to take a proper photo because the transparency of the spread stain prevents us to do it).
Experiment nº3 - The description of the crystallization of table salt saturated solution test with the resonator ISTOK® -R
Two identical supports of stainless steel, grade18/10 were used in the test. The support for the sample Nº1 was processed according to the technology ISTOK. The second support for the sample Nº 2 stayed unchanced. Identical glass vessels with saturated solution of table salt were put on the supports and were placed 1 meter away and left for evaporation in the same natural conditions: temperature, humidity, illumination.
Experiment nº4- Continuation of the test on crystallization of the saturated solution of the table salt.
After the process of crystallization was completed in both samples, glass vessels were filled with the equal quantity of water. Water was not treated anyway. As in the previous test, the samples were left to be evaporated in natural conditions 1 meter away from each other. Unlike in the previous test, the supports were not used.
Experiment nº6- Description of the test of milk fermentation with the resonator ISTOK®-R
Two identical supports of stainless steel, grade18/10 were used in the test.
The support for the sample Nº1 was processed according to the technology ISTOK. The second support for the sample Nº 2 stayed unchanced. Identical glass vessels with milk (3.6 % fat) were put on the supports and were placed 1 meter away and left for the evaporation in the same natural conditions: temperature, humidity, illumination.
Experiment nº7-
Effect of the resonators ISTOK® BCN-agua on microbiological wine composition
By order of Tecno ISTOK® BCN at Institute of Wine-making in Catalonia (Spain) there were made some investigations aimed at the effect of the resonators, made according to the technology ISTOK® BCN on the wine.
Experiment nº8 - Effect of the resonator ISTOK BCN-agua on the speed of molecular diffusion, evaporation and crystallization.
The description of the test with copper vitriol saturated solution : process of molecular diffusion, evaporation and crystallization in natural conditions..
Experiment nº9 - The effect of the resonator ISTOK BCN-agua on the process of milk evaporation in natural conditions
[...]The photography №1 was taken at the beginning of the test, vessels and conditions of the test were similar. The processed sample № 2 of milk (processed on the resonator)eventually became different in exterior view. The process of insiccation is slower, after the complete insiccation milk keeps plastic properties, while there appeared some cracks in the check sample.
Experiment nº10 - The effect of the resonator ISTOK BCN-agua on plants and fruit.
A leaf of geranium is cut into two identical parts (the check sample and the one endured with the resonator) [...] Eventually, the check sample lost its flavor and its green colour, while the processed part of the leaf continued to save the smell.
Experiment nº11 - The effect of the technology ISTOK on the process of preservation using the existing packings for the food manufacturing industry.
On the photos the research findings of the effect of the technology ISTOK on the packings, which are used in the food manufacturing industry are presented: food aluminum foil, , glass, red ceramics, Tetra Brik Aseptic.
Here you can find some of the experiments we have done in Tecno ISTOK BCN to go deeply in the effects that our technology exert on various materials, both solids and liquids: the evaporation time and molecular diffusion, crystallization of substances like sodium chloride or copper, the change of its microbiologycal content or the "memory" effect that acquire the activated elements.
Experiment nº1- The effect of the resonator ISTOK® BCN on the brandy spirit’s evaporation process in natural conditions. [..]Initially there was the equal quantity of spirit, eventually, the process of evaporation in the processed sample has distinctly slowed down.
On the photo №2 the check sample contains absolutely dry remnant, the activated sample (on the right) contains thick oily substance.
The influence of the resonator on the drink has been held contactlessly through glass.
Experiment nº2- The test with water and vegetable oil On the following photos the processed sample № is on the right side. The diameter of the oil stain in the check sample exceeds the diameter of the stain in the processed water (А4). Eventually the stain in the check sample has increased almost two times as much. The stain in the processed sample has increased insignificantly (it is impossible to take a proper photo because the transparency of the spread stain prevents us to do it).
Experiment nº3 - The description of the crystallization of table salt saturated solution test with the resonator ISTOK® -RTwo identical supports of stainless steel, grade18/10 were used in the test. The support for the sample Nº1 was processed according to the technology ISTOK. The second support for the sample Nº 2 stayed unchanced. Identical glass vessels with saturated solution of table salt were put on the supports and were placed 1 meter away and left for evaporation in the same natural conditions: temperature, humidity, illumination.
Experiment nº4- Continuation of the test on crystallization of the saturated solution of the table salt. After the process of crystallization was completed in both samples, glass vessels were filled with the equal quantity of water. Water was not treated anyway. As in the previous test, the samples were left to be evaporated in natural conditions 1 meter away from each other. Unlike in the previous test, the supports were not used.
Experiment nº5 - Test with sea and drinking water
The concentration of ammonium hydrate in the check exceeds the concentration of ammonium hydrate in the sample, activated according to the technology ISTOK® BCN 4,4 times as much.
The concentration of ammonium hydrate in the check exceeds the concentration of ammonium hydrate in the sample, activated according to the technology ISTOK® BCN 4,4 times as much.
Experiment nº6- Description of the test of milk fermentation with the resonator ISTOK®-RTwo identical supports of stainless steel, grade18/10 were used in the test.
The support for the sample Nº1 was processed according to the technology ISTOK. The second support for the sample Nº 2 stayed unchanced. Identical glass vessels with milk (3.6 % fat) were put on the supports and were placed 1 meter away and left for the evaporation in the same natural conditions: temperature, humidity, illumination.
Experiment nº7-
Effect of the resonators ISTOK® BCN-agua on microbiological wine composition By order of Tecno ISTOK® BCN at Institute of Wine-making in Catalonia (Spain) there were made some investigations aimed at the effect of the resonators, made according to the technology ISTOK® BCN on the wine.
Experiment nº8 - Effect of the resonator ISTOK BCN-agua on the speed of molecular diffusion, evaporation and crystallization.
The description of the test with copper vitriol saturated solution : process of molecular diffusion, evaporation and crystallization in natural conditions..
Experiment nº9 - The effect of the resonator ISTOK BCN-agua on the process of milk evaporation in natural conditions
[...]The photography №1 was taken at the beginning of the test, vessels and conditions of the test were similar. The processed sample № 2 of milk (processed on the resonator)eventually became different in exterior view. The process of insiccation is slower, after the complete insiccation milk keeps plastic properties, while there appeared some cracks in the check sample.
Experiment nº10 - The effect of the resonator ISTOK BCN-agua on plants and fruit.
A leaf of geranium is cut into two identical parts (the check sample and the one endured with the resonator) [...] Eventually, the check sample lost its flavor and its green colour, while the processed part of the leaf continued to save the smell.
Experiment nº11 - The effect of the technology ISTOK on the process of preservation using the existing packings for the food manufacturing industry.
On the photos the research findings of the effect of the technology ISTOK on the packings, which are used in the food manufacturing industry are presented: food aluminum foil, , glass, red ceramics, Tetra Brik Aseptic.
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