ELECTROPHYSICAL AND TEMPERATURE CALCULATIONS OF STRUCTURIZATION IN WATER AND WATER-CONTAINING MEDIA

Abstract

The paper proposes sample cells and the non-destructive and reproducing calculation of water structure, water solutions, animals and vegetables. This method provides a high resolution capability and is based on measuring the electric capacity and quality of oscillating circuits when placing the studied objects between the condenser plates. It is found that at a temperature change in water and water-containing systems, concentration and structure of solutions, material surface and magnetic field, significant changes are observed in the electric capacity and the quality of the oscillating circuit. Also, local maxima and minima are found at temperatures of 32, 39 and 42 °C on temperature curves, when heating and cooling water. It is shown that with the frequency increase of reactive current from 1 to 100 kHz the electric capacity of distilled water decreases by 34 %. At a low concentration of sodium solution, the maximum value of electric capacity is observed at 30 kHz, while and with the increase in concentration – at 100 kHz. In comparison with distilled water, the quality of the oscillating circuit increases from 1.5 to 14 times at resonance frequencies 30, 100 and 300 kHz. The electrophysical parameters of water, water-containing systems and thermometry method allow evaluating the structurization process caused by the change in the amount of free dipoles of water and those in clusters , hydrated ion formations as well as by the change in the orientation polarization of macromolecules, cellular and intracellular membranes, and components of these media.