At 01:45 PM 5/4/97 -0500, you wrote:
>>Has anyone out there who is making the yellow gold CS had theirs tested
>>regarding the ppm's and if so how long are you "cooking" it for to reach
>>that ppm?. I was just curious. Any info would be appreciated.
>>Donna Earnest
>
> I have many times. The trick is to use distilled ozonated SPRING water.
>The Spring water is what does it and I think it is because it has a mineral
>that doesn't distill out.
> I cook for 20 minutes using a device that I built. If your interested in
>the plans let me know and I'll send them.
>
>
>Reid
>
>
>Distilled ozonated Spring water...what is the name brand and where did you
get it? I have found ozonated distilled water, but never what you have
mentioned above. What is the ppm that you have come to? and what type of
device are you using?
Donna Earnest
