Virus and Bacteria – Death of the Micro-organism
Virus and bacteria can be present in air supply and can be spread through air conditioning systems. In order to keep the air sterilised, you must implement a continuous source of decontamination. The Bio-Oxygen process decontaminates, disinfects and deodorises the supply air.
The Bio-Oxygen electrode tubes emit free electrons. These electrons are absorbed by the oxygen molecules as their air flows through the electron shower. Electrons make the oxygen molecules strongly magnetic.
Bio Oxygen emulates nature. At sunrise every morning, the sun rains down a cloud of electrons, magnetising the oxygen gas in the atmosphere. Making oxygen molecules magnetic which kills viruses and bacteria in the air.
Oxygen Clusters contain 1 – 4 extra electrons. When an organism is engulfed by Clusters of Oxygen then the body of the organism constitutes the Earth Point or lower potential against which all the surrounding Oxygen Clusters discharge their surplus electrons.
Electrons are discharged in a rapid short circuit discharge, same as a capacitor discharges its electrons against a lower potential.
The organism is continually bombarded with electrons from all sides. While this is happening, the surplus electrons of one Oxygen Cluster are exhausted another cluster takes its place. This continues until the organism eventually dies from hundreds or thousands of electron shots. Organisms can develop immunity to disinfectants but there is no immunity to electron shots.
Organisms with Soft Cell Wall
Most organisms have a soft cell wall. The organism is continually bombarded with electron shots. The electron shots puncture the soft cell wall and, as a result, the organism dies. Organisms with a soft cell wall are the easiest organisms to kill.
The antibiotic resistant MRSA organism, Staphylococcus Aureus, has a soft cell wall and is one of the easiest organisms to kill with the Bio-Oxygen Process.
Organisms with Tough Cell Wall
Spores have a tough cell wall. In order to kill Spores, they would have to be boiled in a pressure cooker for 2 hours at 120 C. Boiling at 100C for hours does not kill Spores.
Spores are continually bombarded with electron shots until the cell wall is punctured or cracked and, as a result, the Spore dies.
Some organisms have a Hard Cell Wall. The hard cell wall is continually bombarded with electron shots until the cell wall is punctured or cracked and, as a result, the organism dies.
Organisms with Lipid Envelope
Some organisms have a lipid envelope. Lipids are fats and are very easily oxidised and once the lipid envelope is oxidised, the organism is exposed and dies.
Anaerobic Bacteria live in an environment devoid of oxygen and to anaerobic bacteria even ordinary oxygen is toxic. When anaerobic bacteria is engulfed by clusters of oxygen composed of 100% pure oxygen and is bombarded with electrons shots, it quickly dies.
Aerobic Bacteria live in normal air containing 21% oxygen, however, when aerobic bacteria is engulfed in clusters of oxygen composed of 100% pure oxygen and is continually bombarded with electron shots, it quickly dies.
How long does it take to kill a Micro-organism?
(A) The speed with which an organism is killed depends mainly on the size of the organism. The larger the organism, obviously the more electron shots it can take and the smaller the organism, the less electron shots it can take. Viruses are the smallest organisms and can only take a few electron shots. Most other organisms like Bacteria, Fungus, Yeast, Mould, Mildew etc. are 100 – 1000 times larger than Viruses and therefore can take much more electron shots. On a time scale, Viruses are killed in seconds whilst all other organisms are killed in minutes.
(B) The length of time also depends on whether the organism has a soft, tough or hard cell wall because it takes time for the electron shots to puncture or crack a tough or hard cell wall. Don’t forget that it takes minimum 2 hours in a pressure cooker at 120 C to kill spores and it can take just as long for the Oxygen Clusters to kill spores at ambient temperature, without boiling.