About mid-june I started an experiment to find out if and how an orgonised medium affects the vitality of microorganisms.
The easiest way to find out was by using yeast, which
can be bought in every supermarket.
An equal amount of yeast went into two glass-jars, each
containing the same amount of water.
One jar went onto a piece of orgonite, the other
remainded without orgonite.
Each culture received the same nutrition, which was one
sugar-cube (usually used for sweetening tea or coffee)
every second day.
Within the first 4 weeks there wasn't much difference to
observe. Then, the jar without orgonite slowed down its
that means the produced bubbles of CO2 got less and less
and became also smaller.
Two weeks later the culture without orgonite stopped its
activity and started to get a clear smell of vinegar.
This is a sign that the yeast had stopped or died off
and that the
produced alcohol was now transformed to vinegar by
The culture on orgonite continued bubbling, receiving
its sugar cube every second day for further 4 weeks.
Last week also the orgonised culture slowed down its
activity. Yesterday I stopped the experiment because the
bubbling had dicreased significantly.
As a summary I can say, that the orgonised yeast-culture
had survived about one third longer than the non-orgonised
It was also more resistant to the produced alcohol,
which is a product of its metabolism and which, at the
end, immobilizes or kills off the yeast.
This was an experimental run to observe qualitative
effects. The next run will contain also quantitative
data, as surrounding temperature and the exact amount of