Water Ionizer 101: How a Water Ionizer Works
The classic water ionizer, slightly taller and thicker than a large dictionary on end, is an electrical appliance connected to your kitchen water supply to perform electrolysis on tap water before you drink it, or use it in the kitchen, for cooking or cleaning.
A special attachment re-directs tap water out of the faucet (or from under the counter) through tubing and into the water ionizer. Inside the alkaline water machine, the water moves first through the patented UltraWater filter. Next, the filtered water passes into an electrolysis chamber in the alkaline water machine equipped with a platinum-coated titanium electrode where electrolysis takes place.
Cations, positive ions, gather at the negative electrodes to create cathodic water (reduced water). Anions, negatively charged ions, gather at the positive electrode to make anodic water (oxidized water).
The reduced water comes out of the faucet, and the oxidized water comes out of a separate hose leading into the sink. You can use the reduced water for drinking or cooking. The oxidation potential of the oxidized water makes it a good cleaning agent, ideal for washing hands, cleaning food or kitchen utensils, and treating minor wounds.
Redox Potential Comparison
Compare these measurements of these three types of water: tap water before electrolysis, the reduced (alkaline) water made with a water ionizer, and the oxidized (acidic) water.
|Reduction-oxidation (redox) potential
||What it Means
||+400 – +500mV
||Slight oxidation potential
||-250 to -550mV
||Strong reduction potential. Hydroxide ions increase alkalinity and concentrate essential minerals. Contains a surplus of hydrogen molecules that can be donated to free radicals.
||+700 to +800mV
||Strong oxidation potential,. A shortage of electrons giving it the ability to oxidize and sterilize.