Copper chloride crystallisation

Evidence of how different water harmonised using memon® is, comparison with Munich tap
water using copper chloride crystallisation

The objective
The method applied here was used to prove organic credentials for fruit and vegetable farming at the Research Institute of the Goetheaneum of the Anthropological Society in Dornach (Switzerland). The resulting crystals, which are grown under defined conditions, are read and interpreted and provide significant information as to whether an agricultural product is genuinely organic or a fake. This method has been applied since around the year 2001 and is scientifically proven. However, determining water quality in this way is, thus far, unique.

The test
On 1st September 2005, ten polystyrene petri dishes each were filled with normal Munich tap water and memon®-harmonised tap water under the same conditions. Copper chloride solution was then added and they were put into the crystallisation machine. After 48 hours of crystallisation time, the dishes were completely crystallised and removed from the machine for visual comparison.

The following observations were made:

  • The memon®-harmonised water began to crystallise 12 hours later than the tap water.
  • During the crystallisation with the saturated solution (24.00 g copper (II) chloride and 25.00 g water to be tested), it became clear that memon®-harmonised water makes the copper chloride form distinct crystalline blooms on the edge of the container.
  • The petri dishes with the normal Munich tap water demonstrated no distinct crystal needles of this kind.

The result

“Normal” Munich tap water

Munich tap water, memon®-harmonised

Formation of sucker-like crystals on the edge of the container, with clumps of crystals and short needles up to 24 mm above the base of the petri dish.

Formation of longer crystals which extend beyond the available surface of the petri dish and pretty crystal needles of up to 28 mm growing on the edge of the container.

Peter Dinter, * 1947 in Munich

For more than 20 years, Peter Dinter has been working at the Technical University in Munich as a laboratory manager in physical chemistry, physical technology and environmental technology. Prior to that, he worked as a chemical technician at an adhesive technology company and at the research department of the institute for organic chemistry. His many years of professional experience allow him to implement research projects with hugely different objectives. In conjunction with his work as a geomantics and feng shui consultant, he is also interested in the particulate aspects of nature. This includes this work on crystallisation of copper (II) chloride in defined aqueous solutions to prove the difference between tap water, i.e. non-harmonised water, and energy-harmonised water. Peter Dinter extended a method which was previously used to prove organic food production to water analysis with visible success.

Non-harmonised Munich tap water

  • Of the ten solutions tested, seven crystallised on the edge of the container up to 24 mm high, starting at the bottom of the container and working towards the top edge of the petri dish. These crystal structures are mainly clumped. There are only a few individual crystal needles.
  • When observed under a microscope (10 x), all the crystal forms shows white, crystalline inclusions (probably calcium carbonate and or calcium sulphate)

memon®-harmonised Munich tap water

  • All ten solutions tested crystallised on the base of the container up to 28 mm high, starting at the bottom of the container and working towards the top edge of the petri dish. There were also thin, vertical copper (II) chloride crystals which could be seen to have little surface connection to the container material.
  • The copper (II) chloride crystals produced in a solution of memon-harmonised water showed considerably fewer white, crystalline inclusions. Often, the crystal needles produced - which grew up to 28 mm on the edge of the container - were covered with a whiteish, crystalline mineral coating (this is probably calcium carbonate and/or calcium sulphate)
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