Microwater is the tradename for a technology developed in Japan which affects the ions in water in order to produce two distinct types of water. To understand the two types of water we must understand that normal water coming out of an average municipal water system when measured has a positive charge of about +350mV (millivolts) which has an oxidizing effect on the body (absorbs electrons or electrical charge, i.e. energy depleting). The first type of water a Microwater unit makes is for drinking and has an alkaline pH (8-9.5pH) and a negative charge between -200mV and -300mV which has a reducing effect on the body (donates electrons or electrical charge i.e. energy increasing). The alkaline pH of this water lend itself to balancing our internal body fluids back into a more healthy alkaline state. The second type of water produced is acidic with a pH ranging from 2.5pH to 6pH and a positive charge up to +1200mV (over a Volt!). The 2.5pH water (Superoxide) with very high charge level is utilized for sanitation and other purposes in industry as it has an ability to kill micro-organisms very quickly and is made with just water, salt and electricity. It is utilized in Japan for cleaning meats and fish in food service to eliminate food poisoning, cleaning food and dairy processing equipment, in hospitals for sanitation and elimination of disorders such as gangrene without amputation, and even as a fungicide for greenhouse cucumber plants. The technology utilizes electrolysis with platinum coated titanium electrodes and a small direct current electrical charge. The technology was pioneered and has now been perfected in Japan to provide very consistent water output even in areas such as the united states where the municipal/well water supply varies in dissolved solid concentration on a day to day basis. These are the latest residential Japanese Microwater units.