Category: Uncategorized

"POLLACK THINKS that there is some other mechanism at work. “To think that one molecular layer can achieve all this is really the question. So we began to study the interface between water and air.” He noticed that a “crystalline structure grows at the interface between air and water. It is a stable zone and it looks like an exclusion zone, it also has a negative charge as well as a constant thickness.” http://www.caims.ca/news/2011-nerenberg-lecture-fourth-phase-water-gerald-pollack View in LinkedIn

EZ WATER PROPERTIES. "EZ water excludes almost everything, not only suspended particles but solutes as well. It exhibits an electromagnetic absorption peak at 270nm, and emits less infrared radiation than bulk water; it has higher viscosity and a higher index of refraction than bulk water. Most surprisingly, they discovered that the exclusion zone had a net negative charge, and that the water outside the zones had a low pH, indicating that protons had somehow been ejected from the EZ water." https://lnkd.in/dmZHjMr View in LinkedIn

"A COMMON PARLOUR TRICK is to float a needle or a coin in a glass of water. “How is this possible?” Pollack asks. “Some of you know that water has an anomalous high surface tension. But it’s not that high, the idea is that it comes from a single molecular layer at the surface.” http://www.caims.ca/news/2011-nerenberg-lecture-fourth-phase-water-gerald-pollack View in LinkedIn

CRYSTAL HONEYCOMB SHEET. "The honeycomb sheet is the EZ’s unitary structure. Sheets stack parallel to the material surface to build the EZ. The atomic structure of ice closely resembles the atomic structure of the exclusion zone. This similarity is beyond coincidence: one transforms readily into the other. The water droplet consists of an EZ shell that envelops bulk water. The two components have opposite charges. The bubble is structured like the droplet, except that it has a gaseous interior." https://lnkd.in/dKWdrys View in LinkedIn

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