Ultrasonic Algae Control Technology

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Ultrasonic algae control technology can reduce up to 90% of the existing algae and prevent the growth of new algae. LG Sonic’s biofouling solutions lower algae, biofilm formation and reduce chemical consumption.

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The ultrasonic algae control devices emit specific ultrasonic parameters in order to control algae and biofouling in lakes, reservoirs, and industrial applications.

  • Eliminate up to 90% of existing algae and prevent new algae
  • Chemical-free solution that is safe for fish and other aquatic life
  • Treat large water surfaces, such as lakes and reservoirs
  • Requires little maintenance to prevent frequent site visits

We use scientifically proven ultrasonic frequencies to control many types of algae. A very common differentiation is between green algae and toxic cyanobacteria, which are also known as blue-green algae.

1. Create a sound barrier

Blue-green algae and some green algae are capable of travelling through the water vertically due to their possession of gas vesicles. The ultrasonic sound waves create an ultrasonic pressure in the top layer of the water.

2. Lack of light

This ultrasonic sound barrier prevents the algae from rising to the surface and absorbing light for photosynthesis. Therefore, algae are no longer capable of growing further.

3. Control algae growth

The algae will die while the cell wall remains intact, preventing the release of toxins from the algae into the water. The algae will sink to the bottom of the water reservoir and are degraded by the bacteria present.

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The effects of our ultrasonic algae control products have been tested by various universities and are proven to be safe for fish, plants, zooplankton, and insects.

The University of Portsmouth, UK; UNICET Catania, Italy; and BOKU, Austria found that LG Sonic units are safe for fish. The devices have been tested on their effect on zooplankton, and no negative effect was found. The products are not based on cavitation, which is a phenomenon where high-power ultrasound causes the formation of micro-bubbles that implode, causing intense heat pressure. These processes can destroy cells and might harm fish and plants.

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