Patent Application
20090140070
1. Field of the Invention
This invention relates to a drinking instrument. Particularly, this invention describes the construction of the straw as it pertains to the sucking in (extracting) of a water based drink from a container.
2. Description of the Prior Art
In modern science it is known that water may have different properties in different layers and depths. Thus there may be a need for a drinking straw device, which may allow for the extraction of a drink consistently from a certain predetermined depth.
In previous art there exists a straw with a number of holes along its length (U.S. Pat. No. 2,570,366, 1951). The holes in this straw can open and close before the straw is submerged in a liquid. When one of the holes is opened the liquid will be sucked from that point, however since this intake of liquid will affect the levels of the entire liquid, it will be impossible to take all or majority of the liquid from a certain depth.
There exists in previous art a straw that has a bobber attached to it. The lower end of the straw is bent to a certain angle (JP 2005013684, 2005). The liquid is sucked up through the straw using the intake opening at the end of the straw. Based on these parameters it is clear that the liquid can only be sucked in through one opening and therefore it will result in the creation of a turbulent flow, which in turn will cause layers of liquid located above and below the opening of the straw to be sucked in as well. Because of that, this design of the straw cannot be used effectively to suck in liquids from a certain depth or layer as determined by the placement of the lower end of the straw.
There exists in previous art a straw with a bobber-filter on its end (DE 20 2006 000 080 U, 20 Apr. 2006). When this type of straw is used, the intake flow that enters the straw collects the liquid from a conical area that has a top at the end of the straw, therefore also making it ineffective to take in liquids from a certain depth level based on the placement of the lower end of the straw. There exists in previous art a straw with an ice catcher at the end of the straw (US 2004118769, 2004). The liquid enters the straw through the ice pieces in the catcher. Like with the previous two types of straws the drink liquid cannot be consistently taken in from a specific and predetermined depth.
3. Background of the Invention
This invention was created based on the results of experiments performed to study the properties of water and how they affect the living cells of an organism.
Water is the principle component of any water based drink (including cocktails). It is known that molecules of water have the shape of tetrahedron there are two positive and two negative charges (the magazine Chemistry and Life, No. 11, 1991). In liquid form the molecules of water (based on the laws of interaction of charged particles) form connections, called clusters (Schwartz Cl. E. Unusual Physics of Common Phenomena M. Nauka, 1986). Clusters are constantly being formed due to the opposing charges in the molecule and are broken (Schwartz Cl. E. Unusual Physics of Common Phenomena M. Nauka, 1986; patent RU 2124681 C1, 1999) due to the effects of outside forces (molecules with energy that exceeds the energy of the hydrogen bonds: quanta of light, electromagnetic radiation, etc). Clusters of water molecules form chains similar to the chains formed by iron fillings in a magnetic field. In a chain of water molecules (formed on the electrical connections of the charged dipoles) the more electrically active areas are located at the ends of such a chain. Therefore the shorter chains are more electrically active as there are more active ends present in the water. The reverse is also true, that the longer the chains are, the less electrically active they are as there are less ends available and therefore the volume of water is less electrically active as well. These active ends are the things that affect the living cells when the cells are in contact with water. And as experiments show, more active water may accelerate cells growth or other forms of cellular development. While in some cases such acceleration of cellular processes may be advantageous, for example as it discussed below in relation to a seed germination, for a developed human tissue, such acceleration may not be advantageous as it may lead to the premature ageing. Hence, it may be beneficial to find ways to minimize the external electrical stimulation effect of active water when it is consumed in drinks, thus creating a situation where the cells can develop without external effect from the water, so as to prevent any type of accelerated growth that would cause a premature aging within the cell.
The current invention was designed based on the testing of the activity levels of water by using various types of water to germinate seeds and measuring the required time for the seeds to germinate. Particularly, the water was taken from different depth levels from a container. These experiments showed that water taken at depths of 5 to 15 mm from the surface results in lower germination rates and therefore is less active. This effect of the “lowered germination rates” increases up to 1.5 times compared to the previously stated levels if the water is covered with pieces of ice. This effect increases up to 2 times if the top layer of water is taken from a silver container. This effect holds constant for the water taken from the depths of 5 to 15 mm even with lowered levels of water due to previous sampling.
It is known that the activity of water depends on the manner in which it was obtained: rain water, ice water, and water from underground sources. Rainwater is considered more active than the other two water types. For example seeds that are grown in rainwater germinate faster than in other types of water. In essence, this type of water interacts better with the cells of the seed, causing a faster germination and growth, but therefore faster death. If we wish to prolong cell life for as long as possible in humans, we should not imbibe this type of water as we do not want to accelerate cell processes which might result in premature wearing and aging of cells. Ice water, or water from ice, is naturally less active because it comprise of larger clusters formed by longer chains of water molecules, which therefore results in a less electrically active water. Hence ice water has a minimal effect on the body and has the ability to prolong the life of our bodies; that is why it is added to the water drinks in the form of ice.
However even ice water shows substantially reduced activity if it is taken from the depth of 5 to 15 mm (as shown in the table of experimental results below). Experiments also show that an additional reduction of water activity levels can be achieved if the internal surface of the water container is coated with silver or another type of water wettable substance. The mechanism of the reduction of the activity of the water in a silver coated container may be explained by the silver coating absorbing the extra electrical charge from the water clusters when water molecules come in contact with it.
The experiments described below illustrate the fact that the activity of water depends on the depth of the water layer that it was taken from. In the table below there is information about the growth of the seeds depending on which type of water was used to germinate them. The number of seeds that germinated is presented as a percentage of seeds that did germinate from the whole. The water for germination was taken from a glass container from water depths of 1 mm, 2 mm, 5 mm, 10 mm, 15 mm, 17 mm, and 20 mm. There were three types of water used in the experiment: type A—fresh drinking water from a plastic bottle, poured into a glass container, type B—the same setup except with the addition of small pieces of ice, type C the same setup as in type A except the water is poured into a silver cup. The water was at room temperature. All of the seeds were in the different types of water for twenty-four hours at the same room temperature and humidity.
Based on the table (based on the percentages of germination) the water level at the depth of 5-15 mm from the top of the water has the lowest activity levels. Therefore the affect of this water on a cell will be minimal, thus prolonging the life of the cell. In addition, it shows that the least water activity is achieved at the above stated depth levels, when the water is covered by ice and the internal surface of the container is coated with silver. It is important to note that such water conditions are not good for harmful bacteria to grow in, which adds additional benefits to it when used in drinks. This invention is intended to create a method and devices which will allow for water (or a drink) to be taken from a container in such a way that the extracted water has minimal biological activity so its affect on the cells of the organism will be minimal, thus reducing the risk of the premature aging of cells.
The purpose of this invention is to propose the optimal design of the straw to take water from a container from such a depth where the water in the drink has the lowest activity levels. This allows for an increased effectiveness of the body's defenses against a negative effect of the drink on the body's cells.
One aspect of the invention provides for a straw for water based drinks that is composed of a tube (straw), whose lower part is used for submersion in the drink and has a system of openings (holes) to suck in (take in) the drink from a certain depth and in an optimal laminar flow and to deliver it to the end user through the central tubing. The straw also includes a device (or fixture) to hold water in-take openings submerged at the certain predetermined depth from the drink's surface. The height of the lower part of the straw that has the aforementioned system of openings and the location of the device to hold openings submerged at a certain depth are chosen so as to allow the lower part of the straw with the openings to be constantly in an optimal position so as to allow for a laminar flow of the drink into the straw from the top layers of the drink at a depth of no more than 20 mm from the drink's surface.
Moreover the optimal placement of the device (or fixture) to hold water intake openings submerged at the certain predetermined depth from the drink's surface should be at a distance from the bottom of the straw so that the intake openings draw the water at a depth of 5-15 mm from the surface of the drink.
It is preferable to have the sum of total areas of the openings to take in the drink be greater than the cross-sectional area of the main tube of the straw. This will allow the intake flow of the drink to be laminar and to prevent the creation of the turbulent flow, which in turn will bring water from outside of the optimum range layers into the straw openings.
The openings for the intake of the drink from the container can be cut from the side walls of the lower part of the straw and located radially from the center vertical axis of the tube. These openings will connect to the inside of the tube. In this configuration the bottom part of the straw should be closed and have no openings.
There are different ways to position the drink intake openings.
In another embodiment of the invention, it is proposed to have in the lower part of the straw fan shaped branches with openings to take in the drink from the container that are connected to the main tube of the straw. It is preferable that the sum of the area of the openings in the fan shaped branches was larger than the cross-sectional area of the main tube.
Yet in another embodiment of the invention, it is proposed to create a straw where the lower end of the straw is made of a porous material whose openings form holes for the intake of the drink. This porous end should be connected to the main tube.
Another aspect of the invention calls for the internal surface of the tube to be partially coated in silver, gold or another water wettable substance which may affect the properties of the water.
The device (fixture) to hold water in-take openings submerged at the certain predetermined depth from the drink's surface can be made in the form of an extrusion on the straw wall and making this part from a material that will float on surface of the drink.
In another embodiment of the invention, that extrusion is made as a hollow (donut shaped) body, which allows for the straw to float in the drink. Alternatively the hollow space can be filled with a substance, which floats in water and has a high heat capacity. This will allow the straw to be frozen before use, thus providing extra cooling to the drink taken through such straw. Above described extrusion or hollow body can be shaped as a disc, star or any other shape.
Another aspect of the invention calls for a piece (or layer) of ice can be placed on the outside surface of the extruded part of the straw. In addition there may be a picture in the ice that can be made out of food coloring. It is also preferable to have a picture in each layer of the multilayered ice disk, as when the ice melts there will be a new image, creating an effect of ever-changing pictures, similar to animation. It is also possible to add different food additives into the body of the ice which will be gradually released into the drink to provide different and changing tastes.
Yet another aspect of the invention, suggests that connection area between the upper tube part of the straw and the floating, extruded part is to be made either flexible, or in the form of a joint which will allow the upper part of the straw to be at any angle to the floating extruded part without pushing the floating part out of the drink. This is important to keep intake opening in the lower part of the straw always at the preferable depth of 5 mm to 15 mm.
Another aspect of the invention suggests to incorporate the above described type device into a large drink storage container used in restaurants, bars or in other multi user settings. Incorporating above described floating devices to extract drinks from a preferred depth of 5 mm to 15 mm into a larger storage-type drink container will allow for the filling the individual containers (glasses) with the less active water.
The new straw proposed in this invention is designed to allow one to consistently extract water drink from the depth layer between 5 mm to 15 mm from the drink surface.
The lower part of 2 of straw 1 has a system of openings 3 through which the drink is taken in from the container through the main tube 4 to the user. Those openings 3 are made so that the combined total area of the cross sections of these holes is greater than the cross section of the main tube 4 of the straw 1. This will allow for the maximum possible intake of the drink from the required depths of 5-15 mm. An optimum configuration of the openings 3 in the lower part 2 of the straw 1 will allow for a laminar flow from the drink into the straw. The placement of the holes and the reasons for their placement in relation to the flow of the liquid will be discussed later.
In the embodiments shown in
There are many different ways to place the holes 3. They can be located in one plane, perpendicular to the vertical axis of tube 4 in straw 1. In this case the radial holes 3 can be placed equally spaced around the sides of the lower part 2 of the straw 1 (in this case the angles between the axes of close pairs is equal to all of the others). The holes 3 can also be placed unequally along the sites of the lower part of the straw (in this case the angles between the axis of the close pairs of holes are not equal).
As shown in
It is also possible to have the holes 3 in each of the planes to be equally spaced along the side of the lower part 2 of the straw 1). It is preferable to have the holes 3 that are in one plane intersect with holes 3 in another plane and have them form a checker board pattern. This pattern allows for a better flow of the drink into the main tube 4. This does not preclude the possibility of having the radial holes 3 in at least one plane being unequally spaced along the perimeter of the lower part 2 of the straw 1.
When one is determining the placement of the holes 3, it is important that the placement agree with the following rule: the holes have to cover a majority of the perimeter of lower part 2 in straw 1. This type of layout of the holes allows for a laminar flow of the drink during the use of the straw.
It is preferable to have the inside of the main tube 4 and the holes 3 in the tube 1 and the fan shaped tubing 6 covered (coated) with silver or another substance that would optimally adjust the water properties in the drink. In the design with the fan shaped tubes 6 there will be more internal surface area that will be available for coating by silver or other chosen materials which will result in a more noticeable effect on the passing water. In this situation the drink will be more potent.
In
A very important part of the proposed straw is the device 8 that positions and holds the straw in the drink in a way that water intake openings 3 are submerged at the certain predetermined depth. The device 8 is located above the system of holes 3 at a very strictly maintained distance from the holes. This distance is chosen so that it follows the following rule: during the intake of the liquid from the container, the lower part 2 of the straw 1 with the holes 3 must constantly remain in the upper regions of the drink, whose depths do not exceed 15 mm from the top of the drink. So with the device 8 optimally positioned on the straw 1 the person using the straw only draws liquid from the upper regions that are located at the depth of 15 mm but do not to exceed 20 mm. In addition, the holes 3 on the lower part 2 of the straw 1 (either as radial holes on the sides of the lower part 2, or the holes 3 in the fan shaped tubes 6 on
The preferable depth of the top layer from where the drink is taken from is 5-15 mm from the top the drink but not to exceed 20 mm and therefore the position of the device 8 on the straw is determined by the need to meet that condition.
There are many ways to create the device 8 that will hold the straw in place. However all iterations must allow for the holes 3 to always be in the top layer, where the activity of the water is lowest in comparison to the other layers, in terms of its effect on living cells.
In
In another embodiment of the invention the device 8 completely or partially is made out from ice.
The extrusion 9 can have any shape. Furthermore, a new shape for the extrusion 9 can be another reason for someone to choose to use this straw. One of the many possible geometrical forms of the extrusion 9 can be in the shape of a cup that is facing the top of the water, while the lower end of the straw has a place to attach or impale an ice disk. This alternative embodiment allows for the possibility of regulating the speed at which the ice melts, while satisfying the previously stated requirements for the drink intake depth range. It is also possible to have a cup that is removable from the straw. The freezing of the water in such a cup shaped form can be done without it being attached to the straw as the straw and cup are attachable when needed as there is a groove or small extrusion to support it. When such a straw will float in the drink, a layer of melt water will be formed at the top of the drink. This addition of melt water will lower the activity levels of the water in the top layer sucked up by the user.
The lower submerged in the drink part 8 may be covered (coated) with silver, gold platinum, food additives or another wettable substance that would optimally adjust the properties of the water in the drink.
Turning now to
