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| Joined: | Mon Nov 21st, 2005 |
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Drinking Water From Air Humidity
Because of the vacuum, the boiling point of the liquid is lower than it would be under normal atmospheric pressure. This effect is known from the mountains: as the atmospheric pressure there is lower than in the valley, water boils at temperatures distinctly below 100 degrees Celsius. The evaporated, non-saline water is condensed and runs down through a completely filled tube in a controlled manner. The gravity of this water column continuously produces the vacuum and so a vacuum pump is not needed. The reconcentrated brine runs down the tower surface again to absorb moisture from the air.
“The concept is suitable for various sizes of installation. Single-person units and plants supplying water to entire hotels are conceivable,” says Egner. Prototypes have been built for both system components – air moisture absorption and vacuum evaporation – and the research scientists have already tested their interplay on a laboratory scale.