A Water-Ennobling Device must satisfy the Following Criteria:
(a) The water must be able to in-roll on itself, as happens in a natural waterfall.
(b) The water must be able to breathe in order to be to take up added ingredients. These substances can be of solid, liquid or gaseous nature.
(c) A temperature-gradient must evolve; the water must be cooled from +17°C (+62.6°F) down to +4°C (39.2°F), its condition of greatest specific density.
(d) It must be possible to accelerate the movement of the water.
(e) The vacuum that soon appears due to the densation of the water and the uptake of carbon-dioxide, must be sealed and protected against external influences.
(f) The device must be so insulated externally that the electromagnetic charges developing in the water cannot leak away.
(g) The direction in which the water in-rolls must alternate in a left and right hand sequence.
Aloys Kokaly, Implosion Magazine, No. 54/55, p.45.
The Treatment of Water in the Preparation of Noble Water
1. Before treatment the water must be boiled in order to remove any dirt and its intrinsic potential. For medical purposes, distilled water should always be used. Such water is then ready and in an appropriate condition for use.
2. Into the opened, egg-shaped vessel, the desired additives are placed, such as cooking salt, silicon, calcium, etc., which were lost in the previous process. The addition of essential oils is also permitted.
3. At a water temperature of +17°C (+62.6°F), the vessel is to be filled to the brim to exclude all air.
4. The apparatus is then sealed and the valve on the bottom opened. With the subsequent introduction of carbon-dioxide, 4 litres (1.06 gal) of water will be displaced from the bottom, so that 7 litres (1.85 gal) of water remain. The apparatus is then closed and checked for leaks, so that the evolving vacuum cannot be neutralised.
5. The device is then placed in a refrigerator, or may be wound with refrigerating coils (see fig. 26) in an insulated jacket, because the contents must be cooled to +4°C (39.2°F), in which process the residual oxygen becomes passive. It is known that in every cooling process where temperatures reach +4°C (39.2°F) and below, no oxidation or rotting takes place. The now inactive oxygen will be bound (emulsified) by the activated hydrogen and carbon-dioxide.
6. Meanwhile the motor is switched on and the contents of water will be propelled upwards along a centrifugating spiral column. In a certain sense, this represents the breathing of the water. The water is moved by a motor-driven rotating concave copper disc.
7. In the upper half of the apparatus a rotating copper dome-shaped enclosure is incorporated. The rotating water will be pressed inwards by this and flows downwards in the form of an in-rolling spiral. The point of this vortex, similar to a tornado, lands on the lower rotating copper disc and the whole process begins anew.
8. The automatic control of the motor's alternating direction of rotation to right and left is intended to copy the right-hand<->left-hand curvilinear flow of water in natural, untouched watercourses, where the water will always swing from one side to the other.
Aloys Kokaly, Implosion Magazine, No. 85, pp 9-10.
Fig. 26: Repulsator diagram with cooling coils
Repulsator design from the
Swedish Biotechnical Research Institute
Fig. 26: Repulsator diagram with cooling coils
Instructions from data provided by Viktor Schauberger
Viktor Schauberger, Implosion Magazine, No. 36, pp 30-32.
1. An egg should be filled to the brim with springwater (under no circumstances should it contain any chlorine) or aqua destillata or carbonated water (soda siphon water). Starting temperature should not exceed +27°C (+80.6°F). First attempts should be made using well-boiled well-water, which should be allowed to cool to +17°C (+62.6°F) before being poured into the egg. In this regard the water must be poured in very carefully to avoid entry of any sediment. All foam and surface scum to be skimmed off.
2 Two opaque, dark bottles (beer bottles, for example) should be half-filled with the above water, one of which should receive the prescribed quantity of calcium and the other, the three other ingredients or sediments2. It is
2 These are not specified, but may relate to the ingredients necessary for remedying specific deficiencies in the water being ennobled at the time. — Ed.
very important that one bottle should be filled with calcium only. The two bottles are then shaken thoroughly for a few minutes until the water in both has become milky. The bottle containing the three sediments should be poured into the egg first, followed by the bottle containing calcium. The latter should be handled with care and should be stored in the dark. At first the water appears milky, but clears itself during the inwinding process.
3. Sufficient carbon-dioxide should then be introduced in order to expel the last traces of air. This is best done with a vacuum pump, whereby any desired quantity of carbon-dioxide can be admixed, or whose addition can thereby be regulated. Regulation is also possible with the reduction valve. The right quantity of carbon-dioxide can only be determined by experiment, which is possible by tasting the finished water. If the carbondioxide is noticeable, then too much has been added. If the water is too hard, then the amount of calcium is excessive. Whatever ingredient or sediment comes to the fore must be reduced in quantity. If the water is insufficiently refreshing, then the magnesium should be increased. The mixture is correct if no sediment or carbon-dioxide is particularly noticeable in the water. If the water is insufficiently invigorating, then there is not enough carbon-dioxide.
4. After the cover of the egg has been sealed, then it should be allowed to operate for about 3/4 of an hour. The best time to do this is before 9.00 am. During thunderstorms or immediately prior to them, attempts to produce good water are unsuccessful. All smelly, aromatic or odorous material should be removed from the vicinity of the egg, because the fermenting water attracts and absorbs all aromas, particularly those of onions, garlic, soap, etc. The vacuum must be allowed to develop slowly (about 300 rpm should suffice). Rapid vacuum development is unproductive and should be avoided. It is enough if 0.8 - 0.96 absolute atmospheres have been achieved by the end of the process.
5. The external temperature during the regenerative process should be at least +3°C (+37.4°F), since it effects the internal temperature. After completion of the fermentation, then the external temperature should be maintained at +4°C (39.2°F). Maturation takes about 24 hours and should take place in the egg itself or in clean glass vessels stored away from all light and heat.
6. When analysed, the finished water should be deficient in oxygen. The water actually still contains oxygen, although it is bound by the carbondioxide. The water's potency is increased in this way, which is not the case in soda siphons.
7. The water should only be drunk in small quantities at temperatures not exceeding +7°C (+44.6°F), for the water already begins to deteriorate at
+9°C (+48.2°F) and therefore it should always be transported in thermos-flasks to prevent the temperature rising above +7°C (+44.6°F). Drinking this water provokes strong elimination or excretion, because all waste-matter is expelled from the body. The appetite is strongly stimulated. Diamagnetism disappears after 24 hours, which impairs the healing effects.
Ingredients Required for about 10 litres of Water
Sodium (Na) Calcium (Ca) Magnesium (Mg) Iron (Fe) Manganese (Mn) Lithium (Li) Strontium (Sr) Aluminium (Al)
= 0.0776 mg/kg = 0.0215 mg/kg = 0.00039 mg/k = 0.00042 mg/kg = 0.0001 mg/kg = 0.00022 mg/kg = 0.00047 mg/kg = 0.0002 mg/kg
Sulphate Bicarbonate Nitrite Fluorine (F) Thiosulphate Malic acid Metaboric acid Free CO2
= 0.1301 mg/kg = 0.0638 mg/kg = 0.0001 mg/kg = 0.0028 mg/kg =0.00055 mg/kg = 0.0754 mg/kg =0.00497 mg/kg = 0.0054 mg/kg
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