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Electrolyzed water

Introduction

Alkaline Electrolysed Water and Acidic Electrolysed Water are produced by the electrolysis of ordinary tap water in the presence of a specific amount of salt, generally sodium chloride.

Acidic Electrolysed Water is a strong oxidizing solution which has a typical pH range of 3.5 to 8.5 and an oxidation reduction potential (ORP) of +600 to +1200 mV. It also contains Hypochlorous acid which contributes to its bacteriocidal properties. It is primarily used as a disinfectant as it is highly efficacious against bacteria, fungus, mold, spores and other micro-organisms, in very short contact times. It can be applied as liquid, fog or ice.

Alkaline Electrolysed Water has a typical pH range of 11.2 to 11.4 and an oxidation reduction potential as low as -850 mV. This fraction may have utility as an antioxidant food additive.[1]

See also

See also

References

References

  1. ↑ Callaway, Chyi-Shen (2005). “The evaluation of electrolysed water as an agent for reducing micro-organisms on vegetables”. International Journal of Food Science and Technology. 40: 495–500. Unknown parameter |coauthors= ignored (help); |access-date= requires |url= (help)
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