Electrolyzed water, also referred to as Electrolyzed Oxidizing (EO) water, is formed by adding a very small amount of NaCl (normally around 0.1%) to pure water, and conducting a current across an anode and cathode. The cathode area produces alkaline (high pH), reducing water. The anode area produces acidic (low pH), oxidizing water. The electrolysis unit normally operates at low voltage around 10-20 V of DC. The device can have either a single cell chamber or a two-cell chamber, which would be separated by a diaphragm.
Drawbacks: Electrolyzed water loses its potency fairly quickly, so it can't be stored long. Machines are pricey and geared mainly for industrial use. The process also needs to be monitored frequently for the right strength.
- controlling pathogenic microorganisms on fresh produce, spores, meat, etc.
- household detergent and sanitizer (e.g. for disinfecting beer making equipment, cleaning swimming pool and hot tub)
- For biofuel production (disinfection, feedstock preparation)
- health applications: disinfectant (chronic wounds), animal health,
- Wikipedia: Electrolyzed water
- ScienceDaily: "New Method Uses Electrolyzed Water For More Efficient Fuel Production" (also see: ABE fermentation page on OSE wiki)
- Research article: "Flow-through pretreatment with strongly acidic electrolyzed water for hemicellulose removal and enzymatic hydrolysis of corn stover"
- LA Times: "Simple elixir called a 'miracle liquid'"
- Article: Electrolyzed water and its application in the food industry