- •The Energy Evolution
- •Viktor Schauberger
- •Volume Four of Eco-Technology Contents
- •List of Illustrations
- •The Popel Report
- •Introduction
- •Other Sources
- •Editor's Note
- •Sources Mensch und Technik - naturgemäs
- •Implosion Magazine
- •The Schauberger Archives
- •Some Philosophical Aspects of Natural Energies
- •From Special Edition Mensch und Technik, Vol. 2, 1993, section 3.1
- •Conclusions
- •The Biological Vacuum - The Optimal Driving Force for Machines
- •The pressure turbine
- •The suction turbine
- •New Forms of Temperature
- •A Brief Description of My Discovery
- •New Forms of Motion and Energy
- •In General
- •New Views of Electromagnetism
- •The Nature of Water, Its Conduction and Use for Transport
- •Letter to Werner Zimmermann. June 20th 1936
- •Viktor schauberger in linz
- •Viktor schauberger patents - 1953
- •The Air Turbine
- •Early Developments in Implosion Machines
- •7.7.7 Notes from 15th July 1936
- •7.7.2: Notes from 24th July 1936
- •7.7.3: Notes from 25th July 1936
- •7.7.4: Notes from 27th July 1936
- •7.7.5 : Notes from 1st of August 1936
- •7.7.6 : Notes from 11th of August 1936
- •7.7.7 : Notes from 13th of August 1936
- •7.7.8 : Notes from 14th of August 1936
- •7.7.9 : An eye-witness report:
- •7.7.10 : Report of Arnold Hohl's visit, 14th-17th August 1936 (Arnold Hohl)
- •The Ennoblement of Water
- •Machines of the Genus — Repulsator
- •Instructions from data provided by Viktor Schauberger
- •Ingredients Required for about 10 litres of Water
- •The Klimator
- •Last Letters from Viktor Schauberger
- •Excerpts from Letter No. 5 to Josef Brunnader
- •The Popel Report
Instructions from data provided by Viktor Schauberger
Viktor Schauberger, Implosion Magazine, No. 36, pp 30-32.
1. An egg should be filled to the brim with springwater (under no circumstances should it contain any chlorine) or aqua destillata or carbonated water (soda siphon water). Starting temperature should not exceed +27°C (+80.6°F). First attempts should be made using well- boiled well- water, which should be allowed to cool to +17°C (+62.6°F) before being poured into the egg. In this regard the water must be poured in very carefully to avoid entry of any sediment. All foam and surface scum to be skimmed off.
2. Two opaque, dark bottles (beer bottles, for example) should be half-filled with the above water, one of which should receive the prescribed quantity of calcium and the other, the three other ingredients or sediments2. It is very important that one bottle should be filled with calcium only. The two bottles are then shaken thoroughly for a few minutes until the water in both has become milky. The bottle containing the three sediments should be poured into the egg first, followed by the bottle containing calcium. The latter should be handled with care and should be stored in the dark. At first the water appears milky, but clears itself during the inwinding process.
2 These are not specified, but may relate to the ingredients necessary for remedying specific deficiencies in the water being ennobled at the time. — Ed.
3. Sufficient carbon-dioxide should then be introduced in order to expel the last traces of air. This is best done with a vacuum pump, whereby any desired quantity of carbon-dioxide can be admixed, or whose addition can thereby be regulated. Regulation is also possible with the reduction valve. The right quantity of carbon-dioxide can only be determined by experiment, which is possible by tasting the finished water. If the carbon-dioxide is noticeable, then too much has been added. If the water is too hard, then the amount of calcium is excessive. Whatever ingredient or sediment comes to the fore must be reduced in quantity. If the water is insufficiently refreshing, then the magnesium should be increased. The mixture is correct if no sediment or carbon-dioxide is particularly noticeable in the water. If the water is insufficiently invigorating, then there is not enough carbon-dioxide.
4. After the cover of the egg has been sealed, then it should be allowed to operate for about 3/4 of an hour. The best time to do this is before 9.00 am. During thunderstorms or immediately prior to them, attempts to produce good water are unsuccessful. All smelly, aromatic or odorous material should be removed from the vicinity of the egg, because the fermenting water attracts and absorbs all aromas, particularly those of onions, garlic, soap, etc. The vacuum must be allowed to develop slowly (about 300 rpm should suffice). Rapid vacuum development is unproductive and should be avoided. It is enough if 0.8 - 0.96 absolute atmospheres have been achieved by the end of the process.
5. The external temperature during the regenerative process should be at least +3°C (+37.4°F), since it effects the internal temperature. After completion of the fermentation, then the external temperature should be maintained at +4°C (39.2°F). Maturation takes about 24 hours and should take place in the egg itself or in clean glass vessels stored away from all light and heat.
6. When analysed, the finished water should be deficient in oxygen. The water actually still contains oxygen, although it is bound by the carbon-dioxide. The water's potency is increased in this way, which is not the case in soda siphons.
7. The water should only be drunk in small quantities at temperatures not exceeding +7°C (+44.6°F), for the water already begins to deteriorate at +9°C (+48.2°F) and therefore it should always be transported in thermos-flasks to prevent the temperature rising above +7°C (+44.6°F). Drinking this water provokes strong elimination or excretion, because all waste-matter is expelled from the body. The appetite is strongly stimulated. Diamagnetism disappears after 24 hours, which impairs the healing effects.