The sun emits visible and invisible light parts.
The visible spectrum becomes discernable to our eyes when white light is channeled through a glass prism.
At the same time though, light also contains a part which is invisible to our eyes and lies in the radius of electromagnetic wavelengths of IR and UV-A.
Sunlight enables all plants to grow.
If they continue to be exposed to the sun after reaching maturity, the effect of the light changes and accelerates the molecular decaying process.
Our violet glass works like a natural filter that only lets the sunlight that protects and improves the quality of premium and sensitive substances.
There is a large spectrum of packaging materials available nowadays, of which many are permeable to visible light.
The following graphics show to which degree light can penetrate the different materials:
Violet glass blocks the complete spectrum of visible light with the exception of the violet part.
At the same time it allows a certain part to be permeable for radiation in the spectral range of UV-A, and IR light.
This unique combination offers optimal protection against the aging processes that are released by visible light, thus lengthening durability and potency of products.
Biophotonic research on the quality of food, contained in a variety of package materials, show that the quality of ordered bio-energy of food stored in violet-glass, is significantly higher than the counterparts kept in classical containers such as glass or plastic.
In addition, it was demonstrated that an optimal protection of bio-information is obtained during long-term storage in violet-glass.
Biological samples stored in violet-glass preserve their quality bio-energy significantly better than in classical packaging (e.g. amber glass, aluminum foil and plastic).
White-, green- and brown glass are permeable in the visible light spectrum and don’t offer enough protection against decomposition caused by light.
As an experiment, several herbs and spices were stored for 3 months in several types of glass (white, brown, violet), and were either exposed to the sun for several hours a day or kept inside.
After 2 months, the visible quality change was recorded with photographs, and the difference in smell determined in a blind test with volunteers.
The illustration shows clearly that the chive samples that were exposed to the sun have bleached in brown and white glass.
As photographed in this illustration, the sample stored in violet glass shows no color change.
The smell of the chives stored in violet glass was also clearly stronger and fresher.
Our violet-glass jars offer:
– preservation of bio-energy;
– protection in the visible spectrum from blue to red;
– quality protection long term storage;
– 100% recyclable.