Evaluation of changes in the structural-energy state of water at cooling and heating and the influence of a magnetic field, using a thermometer and electrophysical methods

The modern idea of the structure of water is that in water, there is complex structural organization, namely, a three-dimensional net formed by molecules connected by hydrogen bonds. Individual water molecules are combined into associations (clusters) located in a continuous liquid phase. The concept of the structural organization of water and water systems includes the patterns and principles of the interaction of water molecules with each other. Of special interest is the study of the dynamics of the temperature change of distilled water as it is heated or cooled. When the temperature of distilled water and salt solutions is increased to 400C, there is destruction of 2-40 μm clusters, and on the thermogram of the cooling of the distilled water at temperatures of 75.4, 62.3, and 45.4C, there are distinct peaks that indicate structural rearrangements in the water. In recent years, methods have been developed of measuring the electrical capacitance of water and its solutions, as well as the Q-factor of the oscillating circuit in the presence of the investigated liquid samples into the measuring cells with special constructions. Using them, it has been shown that in the temperature change of water and its solutions, the influence of the magnetic field, and other factors, there is a pronounced change in the electrical capacitance and Q-factor of the oscillating circuit, showing significant changes in the mobility of the dipoles of water and, respectively, the changes in the structural-energy state of liquids. The purpose of the work is to use thermometry and electrophysical methods to evaluate the changes in the structural-energy state of water at its heating, cooling, and also its exposure to permanent magnetic fields. In the process of cooling in different conditions from 46 to 29C and heating from 29 to 46С, on the curves of relative decrease or increase of the temperature of the distilled water are detected local increases (peaks) at the temperatures of 32, 39, and 42C, which are the result of changes in the structural-energy state of water. During the cooling of distilled water, the most pronounced changes in its electrical capacitance at a frequency of 10 kHz occur when the temperature is lowered from 41 to 36C, which is probably due to more intensive formation of clusters and consequent reduction of the mobility of the dipoles of water. It is evident that a constant magnetic field modulates the dynamics of the process of lowering the temperature of water and, accordingly, the process of structure formation in distilled water when it cools. The processes of change observed in the rate of heat exchange of the water are assumed to occur due to its structural and energy changes and may be nonlinear element of thermoregulation of the organism, as well as one of the mechanisms that increase resilience (adaptation opportunities) in numerous species of warm-blooded animals in various environmental situations (thermal impact, information impact, etc.). Keywords: water structure; cooling; relative change of temperature; water clusters; capacitance; magnetic field

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