Tag Archives: zout

Op herhaling: Application Of EM Technology

Professor Teruo Higa, College of Agriculture, University of the Ryukyus, Okinawa, Japan  Bron: Clinical and Basic Medical Research on EM-X, A Collection of Research Papers (Volume 2) Supervisor: Teruo Higa Editor: Bin Ke Prepared for the 1st International EM Medical Conference EMMC Steering Committee Okinawa, Japan November, 2001 Keynotes Speech, by Professor Teruo Higa I would like to extend my… Read more »

#117 The 1st EM Produce Growers’ Networking Conference

On March 22nd and 23rd, with the cooperation of International Nature Farming Research Center, EM Laboratory, Co., Ltd., Eco Pure (Web Ecopure), EM Life Co., Ltd., EM JAPAN Inc., and EM Research Organization, Inc., the “1st EM Produce Growers’ Networking Conference” was held at the EM Wellness Resort Costa Vista Okinawa. First, there was an explanation on the present conditions… Read more »

EM en de multifunctionele werking van zeewater en zout

Het gebruik van EM voor de aanpak van zoutschade heeft al meer dan 25 jaar geschiedenis. In de jaren 90 werd er in Pakistan en Egypte al opgemerkt dat EM ervoor zorgde dat schade van zout niet alleen ongedaan werd gemaakt, maar dat EM er ook voor zorgde dat zout in een meststof veranderde: er werd een opmerkelijke verbetering in… Read more »

#114 Achievements of 2016

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As we celebrate the new year and look back on the achievements of last year, the greatest achievement was that EM was lauded highly as a future technology at the 3rd Universal Village International Conference co-hosted by MIT (Massachusetts Institute of Technology), Nagoya University, ITSS (Highway Transportation Systems Association), and the Beijing Aerospace Exploration Agency. (For details, please read #112… Read more »

#108: Multi-purpose Utilization of Activated EM with Seawater and Salt

Dr. Higa Living A Dream nieuwsbericht #108: When we make activated EM we use seawater, but high quality activated solution can also be made by adding salt so the content is equivalent to seawater (3 to 3.5% salt). Since bacteria are completely suppressed, this solution does not deteriorate even after one year has passed, as long as it is saved… Read more »