History of MIRON violet glass
The appreciation people have for the special protective qualities of violet glass can be traced back to the heyday of ancient Egyptian civilization. Even then, valuable essences and healing natural products were kept in gold and violet glass containers.
Even with the alchemists during the middle ages there are signs that people of that time were aware of the special quality the shimmering violet glass had. The advancing industrialization and the emergence of new packaging materials meant that violet glass faded into obscurity during the last hundred years.
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 infra red 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. Miron 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:
Miron 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 infra red light. This unique combination offers optimal protection against the ageing processes that are released by visible light, thus lengthening durability and potency of products.
In order to substantiate these advantages, Miron Violet Glass AG has conducted a series of tests themselves and in cooperation with scientific institutions.
Further confirmation of functionality comes from the science of biophotonics
Over the last few years, several scientific tests have been carried out with almond oil, spirulina algae, rose water, drinking water, olive oil, cereals, honey, fruits and other substances to see what protective quality MIRON violet glass offers. A few examples are listed below:
Since 2008, MIRON violet glass AG together with several beekeepers from Germany have been undertaking different tests to analyze the quality of honey which has been preserved in MIRON violet glass. The main focus of attention was the analysis of the active ingredient that inhibits the growth of seeds, and the aroma in honey. A definite conclusion is that the honey stored in MIRON violet glass doesn’t break down its ingredients, but actually conserves the taste, smell, color, structure and enzymes considerably better than in any other receptacles known or used until now.
Storage test with chives
Sprayed-, 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 MIRON violet glass shows no color change. The smell of the chives stored in MIRON violet glass was also clearly stronger and fresher.
(Dr. Niggli und Dr. Max Bracher)
Storage test with tomatoes
In order to more easily prove the quality protection given to food stored in MIRON violet glass, a microbiological experiment was carried out with cherry tomatoes. During this test, a cherry tomato was stored for 7 months in a white glass and in a MIRON violet glass, and then kept at room temperature where sunlight could reach it. The result was photographed after 7 months. The microbiological changes of the tomato stored in white glass can be clearly seen. The tomato stored in MIRON violet glass however shows no loss of color and no signs of drying out.