Ozone: the Water Saver of the 21^st Century

We're so accustomed to the idea of chlorinating our water that we've learned to overlook the dangers of chlorine. In short, chlorine is a carcinogen that creates even more dangerous chemicals when used in food processing applications. In its purest form, chlorine is a deadly gas. But germs are deadly, too, and chlorine does a pretty good job of killing germs.

Only one thing works better, and fortunately it works a lot better: ozone.

Ozone kills germs 3,000 times faster than chlorine, and it kills more of them, including those that cause the most problems in our food and water supplies. Ozone does everything chlorine does, only better, and with none of the dangerous side effects:

• No toxins or carcinogens
• No pollution
• No bacterial adaptation (chlorine use sometimes makes the germs stronger)
• No accelerated food decomposition
• No dangerous storage conditions (ozone is created onsite and turns back into oxygen)

According to the Environmental Protection Agency, ozone is the most effective primary disinfectant available for drinking water. And when it kills germs, the only chemical it gives off is oxygen, which we can always use more of.

How it works

Ozone--O₃--has an unstable molecular structure; its third oxygen atom wants to break away from the other two (the oxygen we breath--O₂--only has two atoms).

Bacteria are built to absorb oxygen molecules, and are also perfectly happy to absorb ozone. When they do, the ozone does what it already wanted to do--it  gives off that extra oxygen atom--and produces energy. The molecules break apart a few seconds after deployment, which causes the bacteria to explode. The only byproduct from the reaction is harmless oxygen. The simple mechanics of this reaction also make it unlikely that bacteria will overcome this technology by mutating into a resistant strain.

Call (316) 685-3333 or email sales@awpi.biz to learn more about ozone--and the virtues of AWPI's ozone water treatment systems. Or check out our blog.