Regular tap water is chlorinated.  If I were to boil water and cook rice and pasta in it, does the rice or pasta absorb the chlorine?  Do you know of any studies or documentation either way?
128929
The chlorine should boil out of the water. I have used strongly-chlorinated water to make both, and I've never tasted it in either rice or pasta. Nothing to worry about.
197124
Yes definitely! This is for the simple reason:-Tap water is likely to contain dissolved salts, and other impurities. But distilled water contains only water, and hence better.
339794
I think this is the best question I've seen yet....yes indeed....very good question. You are very wise grasshopper....Hmmmm....A product to Market?  I can think of several products that you could market.....I'll give you one....\n\nYou could market "Countertop Water Distillers."  I just bought one myself and I use it everyday.  A distiller turns bad tap water into pure water if you do it right.  The method is to filter your tap water through activated charcoal,  then distill it, and then filter it one more time through activated charcoal. This will pretty much give you absolute pure drinking water.  I paid about $135.00 for distiller that I bought\n\nNow....I'll go a step further and help you with your "sales pitch."\n\nThat fact is....there is no such thing as "good tap water" anymore. I don't care where you live or how good your tap water taste.  Here's the reality.....All tap water comes from either rain or snow.  The Board of Water Supply harnesses the water and adds a bunch of chemicals to it to make it safe. Then they pump it to the customers.  Right?   Ok....but......realize this....\n\nAll rain is "Acid Rain"  There is so much pollution in our atomshere that it doesn't matter where you live. A lot of it comes from China, Asia, Europe and the United States. This "Acid Rain"  or  "Snow"  contains 100's of different harmful chemicals.\nOnce it makes contact with the ground it starts to pick up more chemicals.  Like Pesticides and Animal Feces. The water will also pick up "Minerals."  However they are mostly "Depleted Minerals"  that only cause "Gull Stones" and  "Kidney Stones." \n\nFinally, the water flows to the  "Board of Water Supply."  Their  routine is to dump as much "Bleach" as it takes ...to "override" and "kill" all the other  Bacteria and Chemicals that are in the water.  Bam!  Finished Product!  Drink up! \n\nThe reason why so many people say they have good tap water where they live.... is because they have grown so used to the taste.  \n\nI thought I had good drinking water were I lived ....but....After I purchased my distiller and drank "pure water" for a month....I went back and tasted the water right out my tap. I could really taste the difference.  Big Time.  It was like drinking "Swimming Pool" water. I couldn't believe the difference and I will only drink  distilled water for the rest of my life.\n\nGood Luck on your assignment....and you better give me best answer.....Ha!...Ha!.....lol.
105216
This is a physiology thing. You can say it detoxifies your system. Show me papers about it published in JAMA, and then maybe I'll buy it. \nDistilled water is pure H2O, and is hypo osmotic. In fact it has no osmotic pressure what so ever, therefore the nature of osmotic pressure is drive the fluid to dilute the other fluids on the other side of the membrane (I.E. the tissues inside your body). Well, the dH2O will increase your blood volume acutely. This means you will be hypertensive. (So automatically if you have a cardiac condition this is a poor idea. This will increase the work your heart has to do.) \nHowever drinking dH2O without replacing your electrolyes (K, Na, Mg, Ca), can be very detrimental. Specifically acute hypocalciemia (low calcium blood levels) can cause acute heart failure. Heart tissue requries Ca entry into the cell for proper contraction and signal conduction.\nI forgot to mention that the hypocalciemia comes from blood volume dilution, not it comes from the tap water.\n\nNot to mention trace minerals found in tap water are essenial for normal cellular function. Specifically, zinc. (search zinc finger domains on pubmed.com to see what I am talking about). \nHope you find this medical student's perspective has been informative.\n\nYou seek proof, no? You'll have to dig up a physiology text book, on cellular osmotic balance.\n\nI will say that tap water can cause the same hypocalciemia however you must drink much, much more of it to be aborbed(bulk flow). To the same acheive the same blood volume. (i.e. gallons in a few hours)\n\nThe H+ and Cl in your stomach are mainly secreted in response to lipids, amino acids and sugars. (You'll again need a physiology textbook, it will tell you the same thing). Not to mention those ion concentrations are not close to what is in tap water.\n\nI will admit I'm not a big fan of aromatic compounds in my water but theres other things that concern me more.\n\nYes a little glucose and KCL, not a bad idea, but then you pretty much have gatorade right there.\n\nOsmosensitive mechanisms contribute to the water drinking-induced pressor response in humans.\nLipp A - Neurology - 27-SEP-2005; 65(6): 905-7\nFrom NIH/NLM MEDLINE \n\n\nNLM Citation ID:\n16186532 (PubMed)\n\n\nFull Source Title:\nNeurology\n\nPublication Type:\nJournal Article\n\nLanguage:\nEnglish\n\nThis compared saline (iso osmotic) versus distilled water.
488197
When calcium hypochlorite is added to water there are three reactions:\n\n     Ca(OCl)2 + H2O  =  Ca(OH)2 + Cl2\n\nChlorine is a reactive gas and will react with the water to form oxygen and hydrochloric acid.\n\n     2H2O   +   2Cl2  =   4HCl  +  O2\n\nThe hydrochloric acid reacts with the Ca(OH)2 to make calcium chloride\n\n    Ca(OH)2 +  2HCl  =  CaCl2  +   2H2O\n\nIt's the O2 that does the bleaching but the chlorine kills the bacteria.\n\nThe sunlight speeds up the reaction between the chlorine and water in two ways.(1) Photochemically - simply some of the energy in the light is used (it splits the chlorine molecules into even more reactive chlorine atoms)  and (2) the sunlight will warm up the water slightly. A 10 degree C rise in temperature will double the speed of reaction so even a 1 or 2 degree rise will have a significant effect.
10061
My family and I have had Kangen water machines for over a year now and we are positive that the water is beneficial. I don't know about it being a "cure all" - although there have been tons of studies on how it helps Diabetes, Cancer, and other serious diseases. The technonogy has been in japan for over 30 years and many doctors and hospitals use the water. I do know that I havent gotten sick (even with a common cold) since I have had the machine. My Aunt's chronic fatigue is gone, as well as her acid reflux. There is no sediment in the water- that other person must have had a dirty bottle or something. If you want more info, please let me know- I have a lot.
163097
No, you do not have to boil infant formula.  As long as your tap water has not been found contaminated.  In fact, my son is now 2 and the entire time he drank formula, I actually put hot tap water into the bottle directly.  I let the water run for about a minute before putting it in the bottle so that any deposits from the pipes would flush out.  That way he got the benefit of fluoride in the water and he didn't get burned from uneven microwave zaps!
445971
How quickly water boils is affected by Vegetable oil, Salt, and Sugar...But how??\n\nI know that one is long too, but ur topic needs to have a long title, and this one is catchy. Hope I have helped you. Have a glamorous day!
658247
Soaking of grains in water is physical process. The process by which water enters the grain is called Osmosis. One can dry the grain and get it back as before only that it may become more fragile due to the dissolving of matter. But while boiling though osmosis occurs, the heat also causes chemical reactions to occur and permanent changes happen. like proteins coagulate etc. thus you can't revive the grain once it is boiled.
155877
Bleach is also known as sodium hypochlorite (NaClO), if I remember this correctly. Hot water can release some of the chlorine in the bleach as a gas. That's the distinct smell that bleach gives off. Cl is highly reactive and corrosive. That's the reason why we don't mix ammonia with bleach... it will release dangerous amounts of Cl gas. \n\nAnyway... that's probably why people think hot water will deactivate the bleach a bit. Since it's the Cl that will do most of the damage to microorganisms and the like while disinfecting. But the hot water isn't likely to release enough Cl to make the bleach ineffective or even to deactivate it. \n\nIf you're worried about it, it would probably be better to use warm water instead. It'll speed up the reaction enough to kill of whatever. Or you can use cold water. That's what we used in the lab DI (deionized) water at room temp. And it works just fine. \n\nAs a side note, if you really want to keep things disinfected. You can always buy 70% ethanol to wipe down all surfaces after you've cleaned it. I think it's much better than bleach as long as the surface is wipable. Just make sure you don't touch it after wiping, let it evaporate on its own.
263492
Some oxide of chlorine. No idea about which one would be stable at those conditions, though.
539074
I used to add liquid chlorophyll to my drinking water a few times per day. It has a fresh, minty taste. My digestion, energy level, sleep patterns & overall health improved. I totally recommend it.\n\nCheck this site for some basics:\nhttp://ca.essortment.com/liquidchlorophy_rrho.htm
175228
I like Tap water! We have very good tap water here and it is better and cheaper for you! It has fluoride in it already!(which is important for your teeth!)
262447
For aquariums?  Chlorine can be neutralized with sodium thiosulfate... you may be able to find this at a supply place, but not much more convenient than the regular aquarium stuff.  Ascorbic acid (vitamin c) will also do it, but i'm not sure alot of AA in the water is good- might promote fungus or something.  Don't gamble on the ick stuff, even a slight mis-dose or mis-formulation could result in dead fish.  You are basically making the water just toxic enough to kill the fungus without killing Cecil.
99647
Actually, it depends...\n\nAll municipal water (if you get a water bill, it is municipal) is treated by your municipality with chlorine, and occasionally chloramines. With that said, chlorine is basically used to kill living organisms within in your water supply. Once you fill a glass, the chlorine will evaporate after about 3-5 days. Your water would not begin to develop bacteria until all of the chlorine in the water is evaporated. Now, if you are drinking chlorinated water, you might want to think about the carcinogens that are in it now more than a bacteria that may grow to a harmful level after you let it sit for about 3 months!\n\nIf you are talking about distilled water (NOT HEALTHY TO DRINK ANYWAY!) it can begin to develop bacteria within the first 48-72 hours just like any other beverage would.
155298
One advantage is the concept of chlorine residual.  When chlorine is added to the water at the treatment plant, it stays in the water until the very last house on the line.  As you can imagine, there are a lot of potential water contaminants that could occur in the pipes between the plant and the last house on the line.  Since there is a chlorine residual - or chlorine still in the water - those potential contaminants are taken care of.\nOzone only treats the water at the plant and there is no residual to clean any potential contamination.  Also, ozone can only be mixed on-site, whereas chlorine is easily transportable.
19791
what do you mean, what are the ways?  you boil it, all the germs and organisms die because it's HOT, and it's sterilized.  voila!  is there something to your question that i'm missing?