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Nano technology involves the manipulation of structures which deals with the creation and use of materials or devices at the level of molecules and atoms. Nano technology is the science of fabricating things smaller than 100 nanometers (a nanometer is one-billionth of a meter). Nano technology is not a separate industry, but an approach applied to multiple disciplines (chemistry, biology, physics etc). Building at the nano scale enables new interactions in materials, semiconductors, and biological agents. The new scale allows manipulation on the cellar level, which enable new discoveries in pharmaceuticals, bio- defense, and healthcare. The physical, chemical and biological properties of material at the nano scale differ in fundamentals and valuable ways. Nano technology creates new classes of structural materials that bring about lighter, stronger, smarter, cheaper, cleaner and more precise products

This is because the bodies own molecular structure (DNA) can ‘link’ with the liquids biotechnology molecular structure via the taste bud sensors. Instead of having to taste every part of the liquid (as in photo 1.) the Taste buds only taste ‘select what they like’ (as in photo 2.). Photo 1. shows free radicals containing good and bad tastes. In Photo 2 all the ‘free radicals have been suspended in quantum suspension which allows the taste buds to ‘sample what they prefer’

Quantum suspension of the TDS and minerals locks in the acidic nature of a liquid into a molecular structure. This again allows the receiving taste buds to reject the over powering acid. The pH remains the same yet it has no effect on the other living tissue. For instance, orange juice with a molecular structure can be rubbed in the eyes and salt water can be used to feed plants, because the living DNA does not recognize the negative in the liquid only the positive. On the other hand if we are attuned to enjoying high levels of acid then we will taste them all!

As the biotechnology, molecular structure holds all the minerals in quantum suspension the free radical minerals cannot fall out of suspension to cause sedimentation.

Molecular structured liquids reduce the ability for single cell bacteria to feed and bloom as the ‘free radical’ minerals are locked in to the structure. Bacteria have therefore little or no food source or oxygen to live on.

Liquids such as milk as well as fruit and vegetables brake down and lose there own natural molecular structures. This in turn causes aging and rotting. The bio energy holds and locks the natural molecular structure together extending their shelf life

Removing the surface tension of the liquid causes it to flow at least 22% quicker. In addition, the free radical molecules, which usually spin and cause friction cannot spin and are locked together within the flow of the liquid to pull each other along and through the pipe together.

Bio Technology molecular chains become heating and or cooling rods in turn they heat and cool the 6% liquid quicker than usual. In addition, the latent energy is held within the molecular chains. Therefore, hot water stays hotter longer and cold water stays cooler longer

Locked within the natural molecular structure are thousands of molecular clusters. The body organs can hydrate and absorb the liquid more easily. In addition the surface tension of the water has been removed (bio film) which adds to the hydration effect

Increasing oxygen in the blood cells increases energy levels
The natural molecular structure locks in the oxygen and other gases within the liquid into quantum suspension. These gases cannot evaporate, as they are part of the liquid. This in turn allows the bodies DNA to absorb oxygen at much higher levels than can be found in other liquids.

As the body can absorb more liquid, it can also detoxify quicker. Because the liquid is now in a molecular structure, the body cannot only reject negatives but the bodies aged sedimentation can be easily ‘linked’ to the new molecular chain and is swept away. For instance kidney stones are dissolved

Because as the alcohol is ‘locked into’ the molecular structure the body can reject much more. In most cases, many people report they can drink twice as much without becoming intoxicated. In all cases, the ‘hang over effect’ is removed

Electrical pumps add E- Smog charge into the liquid. It has been found that this E-Smog causes many inconveniences to the body such as head aces, irritability and sleepless nights.

Increasing hydration and removing E-Smog effects enhances the bodies’ functions. Increasing oxygen levels within the blood stream while in flight improves the bodies’ ability to with stand ‘long haul’ flights.

As with the taste bud explained above. The bodies DNA can absorb more minerals that it requires may be not what you think it requires! The body can then reject what it does not need reducing the side effects of medication