I was curious to learn more about zappicating, particularly food zappicating - but information is quite sparse on the internet.
I wanted to know if anyone has done /any/ kind of experiment with zappicating -
- microscopy to confirm death of bacteria;
- blind taste tests to confirm taste differences;
- north pole vs south pole tests;
- visual experiments (e.g. which food goes off/sour/brown first)
I mean it should be pretty easy for anyone with a zappicator to perform a visual experiment. Cut an apple in half, and zappicate one of the halves each day, but not the other - and see which one turns brown first.
(The same experiment, done with applying vitamin C to one apple half, shows that the vitamin C apple half will dehydrate long before it has a chance to oxidise. Obviously the other apple half will oxidise/turn brown within a day or two.)