AquaNew CEO Rob Gourley’s article was featured in the June 2017 issue of Beverage industry Magazine. Below is an excerpt:
Can electrons lower a beverage-maker’s energy costs? – Shrinking water supplies challenge beer manufacturers
By: Rob Gourley, AquaNew and WIT International
A non-electrolysis process has been discovered. It involves a magnetized reactor cell that adds electrons to liquid water so that the clusters of water molecules repel. What results is liquid water that converts into a stable electron-rich gas (without molecular bond breakage). The gas is breathable and can be infused into other liquids to raise the oxygen-reduction potential (ORP).
The applications for the gas are endless. The gas can be used for pre-treatment of incoming water that lowers energy costs (approximately 30 percent) and extends the life of expensive reverse-osmosis membranes. More efficient water purification (greater percent recovery of permeate) also provides the benefit of greater water conservation, which is an on-going challenge for many beverage manufacturers, particularly craft beer produced in drought-prone areas.
Certain microbreweries are confronting a major water challenge in meeting booming customer sales’ demand for craft beer. Unfortunately, water supplies are shrinking in areas of relentless drought.
The use of electron-rich gas could purify water coming into breweries, and will save the life of expensive reverse-osmosis membranes and reduce back-water waste and energy consumption (lower pressures needed for the water to flow through the reverse-osmosis membranes). The resulting purified water will make great tasting, more robust and sweeter beer while conserving precious water resources and keeping craft beer more affordable for beer lovers to enjoy.
For more on the benefits of electrons ranging from lowering energy costs in water purification to energy for both healing and optimum cognitive function, the entire Beverage Industry article can be found HERE.
(Having trouble viewing this link? CLICK HERE for the original article submitted to Beverage Industry Magazine.)