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Since there is some confusion with regard to the surface tension of structured water and its resulting capillary effect ... let us examine some basic facts.
Firstly, let us refer to the research of Dr. Mu Shik Jhon, who published nearly 300
scientific papers, and was the leading researcher of Structured Water for over 30
years. Dr. Jhon’s research clearly demonstrates that temperature directly impacts
the level of structural organization of the water. The colder the temperature the
higher the percentage of hexagonally-
It is also commonly known that surface tension is temperature-
Thus we can conclude, that when the surface tension decreases the percentage of hexagonally-
And when surface tension increases
the level of structural organization also increases
The capillary effect is directly related to this surface tension ... And once again, let us hear the words of Dr. Mu Shik Jhon :
“The reason that water droplets form beads rather than spreading out evenly over a surface is because water molecules form relatively strong hydrogen bonds. This creates what is known as a high degree of surface tension and allows water to rise easily in small areas (capillaries). It accounts for the enhanced ability of water to move inside plants, within the soil matrix and into the interstitial space of the body.”
Thus, it is the surface tension of the water which impacts the capillary effect or
the movement of water throughout any given matrix ... and the higher the surface
tension (with a greater percentage of hexagonally-
This information is consistent with the laboratory tests which we conducted on structured water ... testing was conducted at General Electric Canada Laboratory.
This all seems pretty straight forward, so why is there so much confusion about the surface tension of structured water? Perhaps it is because Hexagonally Structured Water feels soft, tastes soft, and behaves like soft water ... without changing the mineral content of the water.
Structured Water and Surface Tension
by Mr & Mrs E. Excelex -
