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This file is licensed under the Creative Commons Attribution-Share Alike 3.0 Germany license.

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Permission is granted to copy, distribute and/or modify this document under the terms of the GNU Free Documentation License, Version 1.2 or any later version published by the Free Software Foundation; with no Invariant Sections, no Front-Cover Texts, and no Back-Cover Texts. A copy of the license is included in the section entitled GNU Free Documentation License.http://www.gnu.org/copyleft/fdl.htmlGFDLGNU Free Documentation Licensetruetrue

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Upload log of prior de:Datei:File-Karbonisierung von Wasser zur Getränkeherstellung.jpeg

• 2010-03-29 17:01:30, 126×203 (7 KB), de:User:Kult.Inn, ({{Information |Beschreibung =Das Blue Horse Patentverfahren: Wasser trifft in einem Punkt (roter Punkt) mit hoher Energie aufeinander und teilt sich auf in allerfeinste Tröpfchen. So entsteht die Gischt als Zeichen der Frische. Optimal für ganz weiches Wasser und Wasser mit Mineralien.Exakt in den Schnittpunkt (roter Punkt) Erfolgt die Anreicherung mit Kohlensäure, Karbonisierung genannt, die dem Wasser eine leicht saure Note verleiht („Säuerling“). Bedingt durch die feinen Perlen wird der Mundraum schneller und besser ausgepült und neutralisiert. Der Kohlensäure-Gehalt ist stufenlos einstellbar. Erfrischendes gesundes Wasser. Nach dem Blue Horse-Patent. |Quelle =http://kult-inn.de/Zapfanlagen/wasser_quelle_de.html |Urheber =Sonnenrein, Uwe, 33129 Delbrück, DE |Datum =04.09.2002 |Genehmigung = |Andere Versionen = |Anmerkungen = }})