Изменение когезионных и адгезионных характеристик воды как результат электромагнитного воздействия

Abstract

Water is the most important component determining the structure and properties of countless elements of animate and inanimate nature. The ability to respond to even the most insignificant external influences makes it a unique object of study. In this work, we studied the effect of the low-intensity electromagnetic field of radio frequency range (f = 100–200 MHz) on the physical and chemical properties of deionized water, which depend on such intermolecular forces as heat, evaporation rate, cohesion, adhesion, etc. At atmospheric pressures, irradiated water is shown to boil at higher temperatures (Tb= 102.0 °С), with the evaporation heat of irradiated water exceeding that of non-irradiated water by 6.5%. At the temperature of 22 °C, irradiated water evaporates more slowly than non-irradiated water and is characterised by higher values of surface tension, work of cohesion and contact angle. In addition, the contact angles of irradiated water on a polystyrene surface increase by 19–23% as compared to that of non-irradiated water. The effectiveness of electromagnetic radiation depends on the frequency and time of exposure. Exposure to field frequencies of 130 MHz and 180 MHz for 1–3 hours caused maximum changes. A further increase in the duration of exposure was ineffective. Irradiated water retained its properties throughout the entire observation period. It is shown that increased cohesive forces reduce the adhesion of irradiated water to the polystyrene surface, thus decreasing its wetting ability. A minimal adhesion of water to a solid surface was observed for water exposed to a field frequency of 130 MHz. The negative values of spreading coefficients, defined as the difference between the work of adhesion and the work of cohesion, indicate that water does not spread over the polystyrene surface. The obtained experimental data prove that exposure to an electromagnetic field strengthens the supramolecular organisation of water, as well as enhances intermolecular interactions in aqueous media. Strengthening of cohesion can lead to a change in the solvation of molecules and ions dissolved in water, as well as to a disruption of their transportation through biological membranes, which affects the functioning of individual cells and the activity of the organism as a whole.