Kitchen Experiments with
RBC Nanocluster® - HydrCel™

HydraCel™ Carbonated Beverage Experiment:
Take any carbonated beverage or carbonated water and place a few ounces in each of two glasses. Add several drops of HydraCel® to one of the glasses and then taste the difference between the two. The glass with Crystal Energy® plus carbonated beverage will taste like it is flat in comparison to the untreated beverage.

What Happened? The size of the bubbles depends on the surface tension of the liquid. When HydraCel® is added, surface tension decreases and the bubbles get smaller. The amount of gas in both samples is the same, but the reduction in the size of the bubbles causes a change in the taste of the beverage.

HydraCel® Olive Oil Experiment:
Take two teaspoons and lay them on a table side by side. Put about ½ tsp. of olive oil in each spoon. In the first spoon, add about ten drops of water and stir with the tip of a dinner knife. In the second teaspoon of oil add ten drops of HydraCel® (HydraCel® is mostly water). Stir the second spoon of oil with the tip of another dinner knife.

Oil and water do not mix. The water/oil mixture in the first spoon will soon separate. The oil/HydraCel® mix will form a milky emulsion that will remain mixed. This is because HydraCel® contains RBC Nanocluster® Nanocolloidal minerals that are oil and water friendly. The HydraCel® binds the water and oil together. This process enables oil to be "wetted" by water. All vitamins and nutrients are either oil soluble or water soluble. In order for these nutrients to be absorbed by the body, all nutrients must be wetted by water before the body can utilize them. This experiment demonstrates the power of RBC Nanocluster® Minerals to enhance the absorption of all nutrients by the body.

The Tea Bag Experiment: Begin with two clean cups of pure water at room temperature. Place a tea bag in each cup of water. In one cup, add eight drops of HydraCel®. Move the bags up and down a few times to mix. After a few minutes, the cup that contains the HydraCel® will begin to get very dark as the low surface tension water extracts the tea pigments and flavorings.

The tea bag in plain water will also change but at a much slower rate. Experiment with different herbs.

You can even try this experiment with wood shavings with dramatic results!

The Boiling Water Experiment In a clean pot, add some distilled or reverse osmosis treated water and bring to a vigorous boil. When the water boils, very large bubbles will form on its surface. Observe the size of the bubbles on the surface of the water and then add several drops of HydraCel®. When the HydraCel® is added, the bubbles change immediately into very small bubbles.

What does this mean?
Ordinary water has a surface tension of about 73 dynes per centimeter. Surface tension is a measure of the tension between water molecules.

When energy is added to water in the form of heat, the surface tension is reduced to about 55 dynes per centimeter.

When water boils, steam on the bottom of the pan forms bubbles that rise to the surface of the water.

As the steam rises, the surface tension allows a certain amount of pressure to build up as the bubble approaches the surface. The size of the bubble is determined by surface tension. As the skin of water stretches from the internal pressure of the steam, the bubbles grow to a certain size. This means that before they break open, the greater the surface tension, the greater the size of the bubbles.

When HydraCel® is added to the boiling water, the surface tension is reduced to such a small value that the bubbles are reduced to a very small size. This is a very dramatic demonstration.

When the surface tension of water is reduced, water molecules are more active. Lower surface tension means greater energy at a molecular level. The reason we need to boil water when making coffee and tea is because the increased energy and solvent power of water boiling water can easily extract the pigments, alkaloids, and nutrients.