Seamless Shower Drain

Ozone Pulsator

Ozone (O3 symbol) is a gas with a characteristic garlic-like smell (the same that sometimes accompanies the rain, ozone had just freed from the clouds) , whose molecules consist of three atoms of oxygen . Ozone is present in the upper layers of ' atmosphere main focus at 35 km altitude where this the 'ozone layer : it is considered a greenhouse gas but unlike other greenhouse gases that trap energy from the earth's surface, ozone absorbs and retains the energy coming directly from Sole.L 'ozone is present in small part in the lower layers of' atmosphere : Unlike ozone which is located in stratosphere, the tropospheric ozone is a pollutant very poisonous if inhaled in large doses.
Ozone is formed from molecules of oxygen (O2) in the vicinity of electric shock, sparks, fulmini.La its chemical structure is a hybrid of resonance limit of three possible formulas:

Chemical structures Ozone

making it a highly reactive molecule. It is a strong oxidant and for living beings is a highly poisonous gas. However, a gas essential to life on Earth because of its ability to absorb light ultraviolet , the layer of ozone in the stratosphere protects the Earth from the harmful UV-B ultraviolet rays from the Sun .

picture of the ozone layer around the earth, note the thinning of Antarctic Deep (2001)

The treatment follows that of ozonation filtration.

Insights ozone

Ozone is triatomic oxygen (O 3), unstable gas that degrades and decomposes easily. Thanks to its high oxidizing power is used to oxidize any type of gear. It is used for various treatments for the removal of iron and the demanganesizzazione water, passing the ferric salts and manganese status of hydrates, which precipitate and are removed by settling or filtration. Ozone oxidizes the organic material preferably, but not cause the coagulation of colloidal particles contained in water as the reagents are the type of aluminum sulfate or ferric chloride. He also owned
aseptic per la sterilizzazione delle acque trattate o delle acque naturali; distrugge i microrganismi patogeni ed i germi dell’acqua, ed ha anche un ruolo antivirale più potente del cloro.

OTTENIMENTO DELL’OZONO

Il generatore di ozono comprende due elettrodi separati da uno spazio regolare nel quale è posto un foglio di dielettrico ad elevata conduttanza. L’ozono è prodotto dalla corrente di un fluido ossigenato o di aria o di ossigeno, perfettamente secca, che circola nello spazio restante, e da una tensone alterna sinusoidale, di ampiezza sufficientemente elevata, che si crea nello spazio gassoso. Se le tensioni sono basse, l’apparecchio si comporta come a capacitor and the energy consumed is practically nothing. If the voltage exceeds a certain value, said threshold, the fluid becomes ionized gas (discharge occurs bright) and ozone molecules are formed, because you develop a 'high amount of heat is needed to cool hard.

APPLICATIONS OF OZONE

The use of ozone has many advantages, exploited in the treatment of water purification. Its inclusion in the process of purification has become customary to use the facilities that its adoption brings. The disinfectant can be added directly into the raw input, or downstream of the filter, it allows to prevent the formation and development of algal and bacterial populations and to keep all sections of the system in terms of cleanliness. This is combined with the fact that there is no trace of its use, which has a much more rapid and complete other servants, and that it is more active oxidant.
latter property allows organic and inorganic substances present in crude may be transported to the highest degree of ossidazione, facilitando i successivi trattamenti.Nel ciclo depurativo dell’Anconella viene inserito dopo i filtri: l’impiego di ozono nella purificazione delle acque consiste nell’introduzione dell’aria ozonizzata in acqua e nel trasferimento di O3 dalla fase gassosa a quella liquida. La velocità di trasferimento dell’ozono dipende dal liquido: se questo scorre o meno in modo turbolento, dalla concentrazione dell’ aria ozonizzata, pressione di esercizio e dalla solubilità.

Rappresentazione grafica della struttura dell'ozono

Wear Ever Super Shooter

"What's New" SIAB of Verona: Powder


Saturday morning, making a nice little trip, we went to Verona SIAB of rendezvous for the industry "bread". For us, small company, it is always important (when he has time ... unfortunately always a little) look at what's new in the industry are inevitable and the many insights that stem from it.

The novelty (which is not much news) this year is the yeast powder . Just refreshments daily, just check with the acidity, just short work. Put the dosage regimen of polveretta and you will always have an excellent product made with natural yeast. Very simple. The effects, I was assured by the sales manager of the company that distributes it, are identical to those of yeast: digestibility, with the softness of the sacrifices, and then half the cost. What intrigues me, no doubt. Although I have many doubts, a living mass as the yeast is one thing, a polveretta is another. The effects can not be identical even if better un'impasto leavened with yeast (again, I sincerely have my doubts ... you can get good results with baking more traditional, as long as you have the patience to let the dough rise for a few hours). I am convinced that chemistry is making headway, of course, but unfortunately we do not have access to how the chemical process that allows for this yeast powder. Dehydration appears to be only a ......

So, very briefly, I almost got the "crazy" when they declined the offer of the seller saying "we really have the yeast ... we do not need this thing ...". According to him it was incomprehensible how there could still someone to spend time each day when the yeast is a product like this that replaces it just fine. From all this

I draw that the market is heading towards total standardization: tomorrow for everyone to write to the list of ingredients (many already do) "natural yeast" without knowing in fact what it is. And after all, frankly, I'm happy. In a world that is standardized, instead of all the organizations that maintain unchanged their "irregularities" will receive more satisfaction from that niche, niche so that (sorry if I repeat myself, you see other post) is not, of people who love good food .

How Much Do Exterior Shutters Cost

sourdough bread "Slow" rediscovering the lost flavors


this post to the existence of an infinite thanks goes to my brother who put me Valerio available (and translated) found this wonderful article in the journal Baking + Buiscit International (January 2010) . Not too far from Germany, a group of German bakeries launches this idea: why , addition to producing the bread made in a workmanlike manner, and spread the philosophy and principles? Thus was born
SlowBaking , a movement that refers to the better known SlowFood and promotes the traditional methods to make bread from the choice of raw materials (without the addition of emulsifiers, gluten, enzymes) and ending with ' Using a manufacturing process natural and therefore, as such, slow.
The interviewee, Jean Kircher, who now is vice president of motion explains a bit 'the essence of this project: "... everywhere in Europe and the world, more and more people are realizing that we are bringing the food to its lowest levels quality. In the long term food made with ingredients "dead" kill people who would rather feed [...]. On a national scale, there are lots and lots of buyers who do not know the product or the taste, but select only the basis of price and packaging. The result of this blindness is a real illness that men should eat live food and Undead. Minerals, vitamins and proteins sono digeribili se sono usate dal corpo quando sono ancora vive, attive e in salute. Tutto il resto comporta anemia, diabete, allergie e altre malattie ancor più gravi. Questo vale per qualsiasi alimento e quindi anche per il pane ". Mi sono permesso di mettere in corsivo ciò che ritengo sia una realtà: infatti pur non essendo un vero studioso di nutrizione, ma soltanto ascoltando il mio corpo, quando cerco di digerire quei pani industriali realizzati in 45 minuti di lievitazione il mio stomaco sento che fa una fatica assurda e cerco, quindi, di farne a meno (e chiaramente poi, essendo del mestiere, me lo faccio da solo). Com'è possibile far lievitare in così poco tempo un pane?!?!? Una lievitazione corretta, although not by yeast (and beer) must have the time to break down sugars in simple composites, the development of carbon dioxide and alcohol, which then give that unique taste to the real bread and digestibility '(now this unknown ... the bread is usually baked at the supermarket or stop in our digestive system all day). So in other words, we speak of the production process that takes hours, not minutes. It is here that KIRKER says something that not only share, but that has been written many times in this blog: "The spiral of" more and more quantity "has led us to an insane nustrizionale: everything is pasteurized, sterilized, and checked microbiologically is tends to massive standardization of all food [...]. There are some of the obvious difficulties in moving from a system of industrial production to a craft, perhaps this will mean that for a few years we will not be many, but that's okay. "
Unfortunately, I say, not okay. There should be more awareness also on the side of the producer of what you are doing so much running malicious and minimizing costs too much processing and raw materials. serve a small but steady revolution in the minds of all: do something good and genuine at the right price means giving up some extra profit to invest in other securities as important as (if not more) cash: quality and honesty. Two real values \u200b\u200bthat are solid companies.