CONSERVING OF THE RESOURCES
The increase in the yield of vegetables in greenhouses using supercavitation treatment of irrigation water
The use of hydrodynamic and thermophysical effects of cavitation (cavitational technology) facilitates mechanical thermolysis of the water structure with free hydrogen bonds production, dispersion and solution annealing treatment to produce resistant emulsions, suspensions, and mixtures finally promising to improve and intensify the processes in various industries. There are given the results of the cavitation treatment effect on the properties of water which at times is a dispersed phase and at other times is a dispersion medium. In agriculture the use of the cavitation-treated water allows to get a crop capacity gain for greenhouse vegetable cultures up to 30 % with simultaneous reduction of plants morbidity. It is obvious that the major factors influencing the produced effect are the increased oxygen content of the treated (activated) water as well as the complex physical and chemical processes occurring under the cavitation effect: redox reactions that proceed in the water between the dissolved substances and the water splitting products emerging in cavitation bubbles and passing into the solution after their collapse; reactions between the dissolved gases inside cavitation bubbles; chain reactions in the solution initiated by the products of splitting in impurities cavitation bubbles; macromolecules break-down and its initiated polymerization; water structure change with the production of free hydrogen bonds, etc.