How ionizing technology works

How the Ionizer Technology Works
The principle by which the technology works is a two-step process which first introduces a negative charge into irrigation water, like the effect of lightening in clouds. In the first step, the introduction of the negative charge increases hydrogen bonding of water molecules making the water more negative, increasing surface tension, adhesion and cohesion of these water molecules. This makes the irrigated soil stay wetter longer (i.e., the treated water evaporates slower because of increased hydrogen bonding) and therefore is more available for seed germination and plant growth.

The positive salt cations (TDS) in the irrigation water do not stay dissolved in solution and are neutralized, making the water even more chemically and biologically “salt-free” and available for uptake by plant roots. When the positive salt cations come in contact with soil and are neutralized, they also no longer form temporary bonds with water and over time leach from the soils. With less salt cations in solution (and in soils), more nutrients and key plant growth minerals can be dissolved in the irrigation water, suggesting that not only less water may be needed but less nutrients and minerals too.

To access water and nutrients, plants use osmosis, pulling fresh water across the root cell membranes for transport to leaves. The differences in osmotic pressure caused by a lower saline water in soils and a higher salinity in plant tissues enables water to pass through root cell membranes for uptake by plant tubules. Next the water having increased surface tension, adhesion and cohesion of water molecules, enables capillary action in plant tubules to move larger volumes of available water and nutrients from soils absorbed by roots to the leaves.  In plants, 99% of the water moved to the leaves is evaporated through leaf stomata (pores) with the nutrients being utilized by the leaves.   Normally low saline groundwater (LSGW) is toxic to plants, because soil watered with LSGW will have a higher salt concentration than the plant tissues, reversing the process, and pulling water out of plant tissues (desiccating them), thus reducing both water and dissolved nutrient uptake by the plants, drastically reducing plant growth and crop production.

Water Uptake Physics by Plants
The Ionizer is not a desalination technology in the sense of historical technologies. It does not filter out or remove salts like a MSF treatment technology does. The technology applies an electrical charge to the dipolar water molecule, making the molecule more negative, and “disassociating” the sodium from the water molecule.
The technology is considered a treatment system, in which the technology by altering the electrons of salt cations reducing their uptake and the subsequent effect of salts on plants in agriculture. Plants work by osmotic pressure and capillary action in which they keep a level of salts inside cells, such that they can absorb freshwater and dissolved nutrients by their roots and provide it to plant tissues, using three key properties of water in doing this. If the osmotic property inside and outside a plant is high, then the plant cannot utilize the available water because it is not able to use three properties of water to move it to the leaves, because plants have no moving parts and cannot accomplish a task such as pumping water.
A planted seed absorbs water molecules through the seed coat and begins seed germination, followed by the production of root hairs, which adsorb water across the cell membrane by osmosis from the soil. In a growing plant, evapotranspiration of water from the bottom pores (stoma) of plant leaves support the process of serving to siphon water from the roots to the leaves transporting macro & micro nutrients.
As demonstrated conducting a number of field trials treating saline and brackish water measuring 1,500 TDS to 300,000 TDS, the Ionizer separated the sodium from the water molecule and successfully grew crops such as strawberries, spinach, cotton, barley, spring mix, corn, and zucchini.