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    Bring4th Bring4th Studies Science & Technology Water into Wine

    Thread: Water into Wine


    Monica (Offline)

    Account Closed
    Posts: 7,043
    Threads: 151
    Joined: Dec 2008
    #3
    02-23-2010, 02:41 AM (This post was last modified: 02-23-2010, 02:45 AM by Monica.)
    I'm sorry to be a party pooper, but I wasn't very impressed with this research. I normally love to see any sort of paranormal research, but I found this underwhelming.

    They said: We do well to realize that just a change of a half pH in our bodies would cause life-threatening illness, if not kill us.

    This is misleading. While it's true that the pH of our blood must be maintained within a very narrow range (7.35 - 7.45), the pH or our organs and tissues may have a much wider range, spanning down into the 5 range or even lower.

    (Keep in mind that the pH scale is logarithmic; thus, 7 is 10 times more alkaline than 6, and 100 time more alkaline than 5, and 1000 time more alkaline than 4, etc.)

    pH of water can vary quite easily. I've witnessed a drop of 2 whole points just by leaving a glass of water without a lid, ie. exposed to the air. 2 points translates to a factor of 100.

    The researchers admitted that one beaker was closer to the computer monitor than the other, and that this could have accounted for the difference in temperature. This, in turn, could have accounted for the difference in pH.

    Quote: our decrease in pH during the exact time we sent intention was paralleled by a small but measurable decrease in temperature (compared to the matched control

    Bottom line is that there is a variable here: temperature. Not all variables were accounted for. The difference in pH was slight. Their reference to the narrow range of blood pH seems to be deceptively attributing greater significance to a relatively tiny difference in pH. With blood pH, yes, but we're not dealing with blood pH here; we're dealing with water pH.

    Speaking of which, tap water contains many other elements and is certainly not 'pure' water so I am surprised that they would choose tap water for their experiment.

    Additionally, changing the pH of water is hardly turning it into wine. I work with water spanning a pH range of 2.5 to 12. The high end of that spectrum is 1 billion times more alkaline than the lower end! And yet, it's still just water. It's not fermented grape juice.

    I'm all in favor of some reputable paranormal research. But I don't think this is it. They need to tighten up their controls.

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    Messages In This Thread
    Water into Wine - by Steppingfeet - 02-22-2010, 03:08 PM
    RE: Water into Wine - by Questioner - 02-23-2010, 02:06 AM
    RE: Water into Wine - by Monica - 02-23-2010, 02:41 AM
    RE: Water into Wine - by Peregrinus - 02-23-2010, 02:52 AM
    RE: Water into Wine - by AnthroHeart - 02-23-2010, 11:25 AM
    RE: Water into Wine - by Peregrinus - 02-23-2010, 12:49 PM
    RE: Water into Wine - by AnthroHeart - 02-23-2010, 01:02 PM
    RE: Water into Wine - by Steppingfeet - 02-23-2010, 01:26 PM
    RE: Water into Wine - by Lavazza - 02-23-2010, 03:07 PM
    RE: Water into Wine - by Peregrinus - 02-23-2010, 01:43 PM

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