Microwave/Acoustic Bio-char and process efficiency

If one only has a little time, one should simply watch this video demonstrating a fully functional Geet Pantone Engine, cleanly and clearly burning a fuel mixture of oil Gasoline and water. the pendulum video is also very insightful.
Geet Pantone Engine Concept
Demo by Andreas Kalcker

refrences, sources and background information:
pendulum Waves -video
Water Structure Science
Ultrasonic Extraction and Lysis
Pendulum Exploratorium
Sound Converts to Heat
Rijke Tube -Wike
Resonant freaquency of water molecules
Verification of Frequency to produce Etheric Force from Water -keelynet
autonimous oscilations -video
Duplicate modes of vibration-video
Heilscher Ultrasonic Cavitation
Boese Liquid Nitrogen Engine-keelynet
Sympathetic Vibratory physics

at 2,500 megahertz (2.5 gigahertz) radio waves are absorbed by water, fats and sugars. (the mricrowave principle)

If all you want is to crack water molecules, brute-force heat will do it.

According to some sources, water thermally decomposes into H2 and O2 at about 5000 centigrade.

Now, if you're looking for ways of generating hydrogen without the brute force method, using radio waves (microwaves) to crack steam might be an approach to try.

If the atoms in the molecule vibrate at the resonant frequency with the bonds acting as springs, it would destroy the atom, providing the vibrations were not damped out before they could "add" to each other. keep in mind, mocrowaves do not cause a molecule to vibrate like a mass-spring system, but to rotate and rub against each other. So the problem becomes how to get the molecules to vibrate like a mass-spring system.

resonance that at the atomic level would likely be damped out by macroscopic motion of the liquid.
(IE, Can a liquid HAVE a resonant frequency?)

A "reverse" Rijke effect — namely, that a Rijke tube will also produce audio oscillations if hot air flows through a cold screen — was first observed by Rijke's assistant Johannes Bosscha and subsequently investigated by German physicist Peter Theophil Rieß

The Rijke tube operates with both ends open. However, a tube with one end closed will also generate sound from heat, if the closed end is very hot. Such a device is called a “Sondhauss tube”. The phenomenon was first observed by glassblowers and was first described in 1850 by the German physicist Karl Friedrich Julius Sondhauss (1815–1886). Lord Rayleigh first explained the operation of the Sondhauss tube.

The Sondhauss tube operates in a way that is basically similar to the Rijke tube: Initially, air moves towards the hot, closed end of the tube, where it's heated, so that the pressure at that end increases. The hot, higher-pressure air then flows from the closed end towards the cooler, open end of the tube. The air transfers its heat to the tube and cools. The air surges slightly beyond the open end of the tube, briefly compressing the atmosphere. The atmosphere then pushes the air back into the tube, and the cycle repeats. Unlike the Rijke tube, the Sondhauss tube does not require a steady flow of air through it, and whereas the Rijke tube acts as a half-wave resonator, the Sondhauss tube acts as a quarter-wave resonator.


One other point that is of interest and which correlates with this file, a story told by John Searl to ueben Joswiak when several of us went to the 94' Tesla Symposium in Colorado Springs. John told Rueben that an inventor in England had discovered a way to use a small quantity of gasoline in an engine evacuated of air, for years without 'consuming' the gasoline.


Sonicating vinegar with the additive oak powder or oak chips, the highly intensive power of ultrasound and the generated ultrasonic cavitation assist the extraction of the oak flavor. Ultrasound creates alternating high pressure and low pressure cycles which leads to a higher mass transfer between the plant cells and the vinegar. Further, the fine particles of oak powder are very well dispersed in the liquid medium because ultrasound is a very effective means of dispersing.

Ultrasound is in food industry already a well-known method for extraction of flavors. By its highly energetic cavitational forces, sonication breaks cell walls and makes the intra-cellular material available. Since the plant material (wood fibers) becomes broken into smaller particles, more flavoring essences become available to the gustative nerves of the tongue. A second advantage of ultrasound is effective dispersing of solid particles into liquids.