Water Treatment

ECA Technology

Electro-Chemical Activation Process – Using common salt and water as main ingredients to produce anolyte (boicida) and Catolyte (washing solutions).  The anolyte has superior sterilizing and disinfectant properties and are more effective in destroying microorganisms and organic molecules than chlorine alone. Organic molecules such as pesticides, tannins and phenols, which are of concern in terms of toxicity, color and off-flavors, are effectively oxidized.

The anolyte is an effective means of eliminating organisms of public health concern (E.Coli, Cholera, Dengue, Typhoid, Paratyphoid, Legionaries etc.) from water, via mosquitoes and sewage systems, while simultaneously destroying organic constituents, which are commonly associated with off flavor and color.

How disinfectant is achieved with envirolyte systemThe key Envirolyte innovation is the interposition of an ion-permeable membrane between the positive and negative electrodes.

Salt, which in solution is in its ionized form (Na+ and Cl-), is exposed to a controlled difference in electrical potential between the cathode and the anode. This potential difference causes the Na+ and Cl- ions to migrate toward the pole of opposite charge.

The specially designed membrane, which separates the two chambers, allows the ions to pass unimpeded.

The net result is an enrichment of chlorine ions in the anode chamber and sodium and hydroxide ions in the cathode chamber.

This creates an Anolyte solution that is primarily chlorine based and a Catholyte solution that is primarily sodium and hydroxide based.

Similarly, water is also ionized extensively and will tend to migrate to the opposite pole as in the reaction below.

HOW DISINFECTANT IS ACHIEVED WITH ENVIROLYTE SYSTEM

Elimination of sodium and caustic soda by the use of high rejection membrane technology produces pure HOCl. With the sodium removed, the benefits of HOCl in the Anolyte become immediately evident when used as a biocide.

Elimination of the caustic soda makes disinfection possible without the high pH elements associated with sodium hypochlorite.

Hypochlorous acid is 100 times faster than hypochlorite ion in killing a micro-organism.

Oxidation Reduction Potential (ORP), expressed in milli-volts, describes the oxidation potential, the level of sanitizing ability, or the “killing potential” of treated water irrespective of the kind of disinfectant or the pH.

Any water, for example, treated to have an ORP of greater than 500 mV for more than one hour (approximately) would be assured of being free of E.coli, Listeria, Salmonella and other pathogens.

High ORP levels in Anolyte are possible due to the elimination of the caustics. This feature of the Anolyte allows for a higher level of ORP than say, Sodium Hypochlorite (NaOCl).

When caustic sodium hypochlorite is used, it also simultaneously raises the pH of water and thereby dramatically reduces its efficacy (ORP).

When Anolyte is used, the pH of water is not raised/slightly lowered and its efficacy (ORP) remains/is enhanced.

All water disinfection will result in the formation of by-products and Anolyte is no exception, but it has the advantage that it does not contain the hydroxyl ion and will oxidize organic material to form lower levels of chlorates thus reducing halogenated by-products.

The inorganic by-products, (trihalomethanes -THMs, chlorite, chlorate and chloride ions) formed when Anolyte is used, are held in balance at much lower levels. Thus, lower disinfection by-products are produced in the process, about 30% to 50% compared with sodium hypochlorite and other oxidants.

Anolyte produces a residual that continues to remain available based on bacterial demand. ORP levels can last for long periods of time depending on organic load.

Tests show that not only is Anolyte a sanitizer and a disinfectant, but it is also sporicidal. Sporicidal tests also demonstrate that Anolyte treatment eliminates bacterial spores and biofilm.

Anolyte, even at residual levels over 12 ppm in treated water, leaves no or minimal odor or chlorine taste.