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The growth of the plants depends on various environmental parameters such as light and water, but above all on the soil. Different prerequisites thus shape the quality of all products that humans consume by utilizing the chemically stored energy to maintain their bodily functions.
While conventional food tests only provide isolated information about ingredients or caloric content, the electrochemical measurement also records the portion in the food that is responsible for the structural work (the so-called. Entropy share) can deliver.
From a physical point of view, life processes can be seen as a chain of Redox reactions describe.
Derived from the main principles of thermodynamics, it can be shown that the quality of food is above that Redox potential can be represented:
The lower this value, the higher the quality and the neutralization Free radicals.