Nenah, as a committed CS'er, water quality in terms of using DW water, with M-Siemens value of 1 to 3 -- is my standard. I'm only vaguely aware of ORP values.
DW appears to be a safe starting point with all of the contaminents in "town Water", especially here in Oz Fluoride & Chlorine plus. We drink DW and mineral supplement with Pink Salt ..... on our food ..... for many years .... Let us know if you establish a "break thru" ...... in SILvation . . . . dh https://www.aquacentrum.com/faqs/what-does-microsiemens-mean/ Aquacentrum.com https://www.toolexperts.com/water-quality-test-ph-orp-conductivity-tds-salinity-temperature.html | | | | | | | | | | | Aquacentrum.com | | | On Monday, 28 June 2021, 9:05:31 am AEST, Nenah Sylver <[email protected]> wrote: I've been trying to write something simple about ORP. Can anyone tell me if this is correct? And if not, what should be changed? Thanks in advance. -- Nenah The ORP of Water When applied to water, oxidation redux potential (ORP, also known as redox) is a measurement of water’s tendency to acquire or lose electrons—or, the degree to which it can oxidize or reduce another substance. This activity (electrical potential) is measured in millivolts. ORP is a common way to determine the quality of water. Generally, water’s ORP levels correspond inversely to its pH: lower (negative) ORP equals higher pH (more alkalinity), and higher (positive) ORP equals lower pH (more acidity). The number of electrons in the water is associated with more than energy, though. Electrons determine the extent of beneficial changes in the water, including more antioxidant properties, higher oxygenation, and a greater ability of the water to form into microclusters—which makes the water “wetter” and more easily able to cross cell membranes, thus creating more hydration. Water’s ORP level is also important because the higher the ORP, the less chance of survival for pathogens such as E. coli, Listeria, and Salmonella.
