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LIQUID CRYSTALS. "If you look at a gel, it consists mostly of empty space. It’s filled with water. There are nucleating surfaces with a hydrophilic charge and they are going to nucleate, ordering the water into exclusion zone water ... It is a liquid crystal that sticks to the surface and therefore it is not going to come out." http://www.caims.ca/news/2011-nerenberg-lecture-fourth-phase-water-gerald-pollack View in LinkedIn

EXCLUSION ZONE (EZ) WATER. "However, near the sides of the beaker (and any hydrophilic surface submerged in the water), the water remains clear, free of any spheres. Why? Standard chemistry predicts an exclusion zone a few molecules thick might exist next to the glass, where polar water molecules stick to the distributed charges, but the exclusion zone Pollack observed was at least a quarter millimeter – several hundred thousand molecules thick." https://lnkd.in/dmZHjMr View in LinkedIn

LIQUID CRYSTALS. "Gelatin dessert is about 95% water ... So the question arises, why doesn’t the water dribble out? There are some gels that are 99.95% water. The water doesn’t dribble out. Well, there are osmotic arguments but they are hard to apply when you have 99.95% water." http://www.caims.ca/news/2011-nerenberg-lecture-fourth-phase-water-gerald-pollack View in LinkedIn

NEW FORM OF WATER. "Due to its peculiar properties EZ-water may be considered as a new allotropic form of water dynamically different from bulk liquid water."" " http://www.waterconf.org/upload/Voeikov_DelGiudice_%20Abstract%20WC2012edit.pdf/ View in LinkedIn

YET MORE. "How does evaporation take place? Why does a tea kettle whistle? Also, despite the fact that conventional science tells us freezing is supposed to occur at zero degrees Celsius, experiments show that it can freeze in many different temperatures down to minus 50 degrees Celsius. There’s actually no one single freezing point for water! Other experiments show that the boiling point of 100 degrees Celsius (or 212 degrees Fahrenheit) does not always hold true either." https://lnkd.in/d2JfT4i View in LinkedIn

ORDERED BULK WATER. "It has been proposed that EZ formation is caused by the emergence of a special phase of water (termed “EZ water”) that displays long-range ordering. This ordering is determined by periodically arranged alternating charges on the gel surface leading to the formation of ordered and undisturbed multilayers of water molecules which eventually arrange into a liquid crystalline phase." https://lnkd.in/dNd72CT View in LinkedIn

THE EZ. "In the direct vicinity of hydrophilic gel-like materials a zone devoid of microscopic particles, called the exclusion zone (EZ) develops. The size of the EZ may reach several hundred microns, and under some circumstances, it may persist for relatively long times, up to days. The EZ has been shown to develop near the surface of a surprising variety of materials, ranging from myofibrils to hydrophilic lipid monolayers." https://lnkd.in/dNd72CT View in LinkedIn

"SCHOOL CHILDREN learn that water has three phases: solid, liquid and vapor. In 2003 Pollack's group discovered a fourth phase. This phase occurs next to water-loving (hydrophilic) surfaces. It projects out from those surfaces by up to millions of molecular layers. And, its physical and chemical properties differ from those of ordinary liquid water." The new phase is Exclusion Zone crystalline water. https://lnkd.in/dKWdrys View in LinkedIn

"INSIDE THE CELL, the concentration of proteins in cytoplasm is between 170 to 300 mg/ml, which suggests that 7 to 9 shells of water (hydration shells) coat the available surfaces, corresponding to a distance of 4 to 5nm (nanometre, 10(-9) m) between the surfaces. A substantial fraction of the water is quite closely associated (at a distance of less than 0.5nm) with the proteins, nucleic acids, polysaccharides and assemblies of smaller molecules that make up an organism, and is essential for their functioning." http://www.i-sis.org.uk/WFMEZ.php View in LinkedIn

BEWARE THE CRAZY FRINGE, which is numerous and noisy, who have taken Pollack's work into the far yonder of quacky woo-woo-land, selling snake-oil nonsense. The science behind his work is solid. View in LinkedIn