Magnetic treatment and its effect on energy efficiency

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Abstract

In general, there are no doubts about the effectiveness of water magnetic treatment (MT), although discrepancies do coexist in the theoretical explanation of its influence on the properties of aqueous systems. With the aim of studying the effect of TM on increasing energy efficiency, the boiling point (BP) and the heat conservation capacity (CC) of samples subjected to a MF generated by permanent magnets are studied, for three values of intensity (325mT, 268mT and 217mT), three exposure times (1.37s, 2.74s and 4.11 s), and in the periods of 0h, 48h and 72h, to investigate the phenomenon of magnetic memory (MM).
For these experimental conditions, it is observed that for the samples with TM, boiling is reached between 98°C - 99°C, and a greater conservation of temperature during the first 30 min. (for 217mT the temperature was conserved 1°C more than in the control sample, while for 268mT and 325mT it was conserved 2°C more than in the control sample), there being a direct relationship between the intensity of the magnetic field (CM) and the CC. After 30 min, the tempera-ture behavior stabilized in all samples, reaching 23 °C at 90 min. At 48 h and 72 h, the changes caused by the CM effect were maintained, without notable variations, demonstrating the presence of MM.