You can boil water several times, but it is not necessary. The main factor in the benefits and purity of water is not the amount of boiling, but the degree of quality of the original liquid. Therefore, before use, it is important to purify the water in any existing way.
By the way, the use of bottled water is also not recommended, since there is no single standard and quality requirements for such products. Besides, plastic container content is negatively affected.
In everyday life, it is better to use the standard tap water, but before use, clean it with filters or other available and effective methods. And in this article we will consider whether it is necessary and whether it is possible to boil water several times.
Harm of tap water
The water that we pour into the kettle from the tap contains both useful and harmful elements. On the one hand, it contains such important substances as calcium and magnesium, oxygen and carbon dioxide. On the other hand, the composition includes dangerous uranium and barium, bleach, fluorine and nitrates. Such components can cause serious harm and damage to human health.
Regular use of untreated tap water for a long period of time causes the formation of stones in the gallbladder and kidneys, worsens the microflora in the intestines and the condition of the mucous membranes, and contributes to the occurrence and development of an allergic reaction.
Poor quality tap water after cleaning with bleach, it has an unpleasant taste and worsens the taste of cooked dishes and drinks. Impurities in its composition will easily spoil the value of tea and coffee.
In addition, tap water is often hard, which degrades the quality of things after washing. It makes the material rough and unpleasant to the touch, leaves stains and stains on clothes. To eliminate such harm, you need to clean and soften the water.
Boiling to purify and soften water
The benefit of boiling is that it kills dangerous bacteria and makes the water softer. It is the lightest and affordable way home cleansing. If you boil water for 15 minutes along with steam, harmful chemical compounds. But along with these elements, the concentration of calcium and other beneficial minerals decreases. At the same time, chlorine and non-volatile substances remain in the composition. In boiled water, they turn into more dangerous carcinogens.
The longer and more you boil water, the more useful substances leaves, the more useless it will become. In addition, after boiling, salt deposits and stains remain on the walls of the dishes, and scale forms. At the same time, the level of dangerous pollutants in the water is low enough that it will not cause serious harm to health.
If you use Electric kettle, it turns off quickly, and the boiling time is short. Therefore, repeated and even repeated boiling will not become a harmful effect. However, many experts still do not recommend repeating this procedure and consider it overkill. Let's see why you can't boil water twice.
Is it possible to boil water twice
Boiling water again is not recommended. With repeated and subsequent boiling, harmful elements turn into carcinogens that are dangerous to humans. This can lead to oncological and neurological diseases, problems in the functioning of the heart, loss of vascular elasticity, impaired development and growth of children.
Note that the danger lies not in the number of boils, but in the duration of the procedure. The longer the water boils, the more active the production of negative and harmful substances.
With prolonged and repeated boiling, the hydrogen isotope precipitates and deuterium is formed. It disrupts the material metabolism in the body and impairs the absorption of vitamins. This is a scientific fact that explains why you can't boil water twice.
In addition, boiled water acquires an unpleasant taste. And with each new boil, it gets worse. The reason for this process is that harmful impurities in the composition of water at a temperature of 100 degrees react and become active, as a result they give an unpleasant aftertaste.
Six Reasons Why You Shouldn't Reboil Water
- After you have boiled water in a kettle, especially repeatedly, it first loses its taste and then acquires an unpleasant aftertaste;
- When heated to 100 degrees, chlorine interacts with organic substances, which forms carcinogens that are harmful to the body and human health. Each subsequent boiling increases the concentration of the latter;
- The more often heat treatment occurs, the more useful substances and properties the water loses. As a result, it becomes useless and “dead”;
- When reheated, oxygen leaves, water evaporates, and the content of salts and impurities increases. Such water is no longer suitable for making broths and soups, tea and coffee, cooking pasta;
- If after the first boil the water becomes softer, then after the second and subsequent it becomes heavier. This will lead to increased scale formation in the kettle or pan, deterioration in the quality of linen after washing, the taste of cooked food and drinks;
- When water is boiled again in a kettle or other utensils, an isotope of hydrogen is precipitated, which is called toxic deuterium. Gradually, it accumulates, which is dangerous for human health.
How to purify tap water
To get high-quality, healthy and tasty water, it is enough to defend the contents before use. Half an hour is enough for harmful chlorine to disappear. Before boiling, it is better to stand for several hours so that harmful gases and compounds evaporate. If you are pouring the contents into a thermos, leave it open for a few minutes and only then close the lid.
It is healthier and safer to use new fresh water for each boil. Do not boil the liquid again and do not add fresh water to the water left after the previous boil. To make tea or coffee, boiled water can be slightly heated without bringing the liquid back to a boil. Do not do this in the microwave, as it kills all the beneficial elements.
How often do we forget that the kettle has boiled for a long time and has already cooled down, and we all can’t tear ourselves away from our favorite show or series? We turn on the stove again and boil the kettle again.
What happens when we boil water a second time? Even though this is very important to know, it is not taught in school.
When water boils, its composition changes, which is completely normal: volatile components turn into steam and evaporate. Thus, boiled water is safe to drink.
But when the water boils again, everything changes for the worse: Boiled water is completely devoid of taste. If it is boiled several times, it becomes very, very tasteless.
Some may argue that raw water also has no taste. Not at all. Do a little experiment. At regular intervals, drink tap water, filtered water, boiled once and boiled many times. All of these liquids will taste different.
When you drink the last version (boiled many times), there will even be an unpleasant aftertaste in your mouth, some kind of metallic taste. Boiling "kills" water.
The more often the heat treatment occurs, the more useless the liquid is in the long run. Oxygen evaporates, in fact, the usual formula of H2O is violated from the point of view of chemistry.
For this reason, the name of such a drink arose - "dead water". As mentioned above, after boiling, all impurities and salts remain.
What happens with each reheat? Oxygen leaves, water - too. Consequently, the concentration of salts increases.
Of course, the body does not immediately feel it. The toxicity of such a drink is negligible. But in "heavy" water, all reactions occur more slowly. Deuterium (a substance that is released from hydrogen during boiling) tends to accumulate. And this is already harmful.
We boil, as a rule, chlorinated water. In the process of heating to 100 ° C, chlorine reacts with organic substances. As a result, carcinogens are formed.
Frequent boiling increases their concentration. And these substances are extremely undesirable for humans, as they provoke cancer. Boiled water is no longer useful. Re-processing makes it harmful.
Therefore, follow these simple rules:
- for boiling each time pour fresh water;
- do not boil the liquid again and do not add fresh water to its remains;
- before boiling the water, let it stand for several hours;
- pouring boiling water into a thermos (for cooking medicinal collection, for example), close it with a cork after a few minutes, not immediately.
A source
Surely you have heard that every time you need to pour new water in a teapot? However, you don't always follow this rule. But really, what is so terrible can happen if you boil water several times?
To understand the problem, let's delve a little into the history and chemical properties of water.
Without water, the human body cannot exist. Eighty percent of our body consists of liquid. Fresh water necessary for normal metabolism, removal of toxins from the body.
But there are certain problems with water in the modern world. Not every resident of the metropolis can get required amount liquids from a well or from a natural source. Moreover, we must not forget about natural pollution modern world. Life-giving moisture enters our homes through miles of pipes. Naturally, disinfectants are added to it. For example, chlorine. If we talk about cleaning systems their quality leaves much to be desired. In some cities, they have not changed for decades.
Boiling was invented to use this water for cooking and drinking. There is only one reason - to destroy, if possible, all the bacteria and microbes that are in raw water. There is an anecdote on this topic:
The girl asks her mother:
Why are you boiling water?
To kill all microbes.
Is it that I will drink tea with the corpses of microbes?
Indeed, most bacteria and microbes die under the influence of high temperatures. But what else happens to the composition of H2O when the temperature reaches 100 degrees Celsius?
1) Boiling evaporates oxygen and water molecules.
2) Any water contains certain impurities. At high temperatures they don't go anywhere. Is it possible to drink sea water if it is boiled? At 100°C, oxygen and water atoms will be removed, but all salts will remain. But the most interesting thing is that their concentration will increase, as the water itself has become less. That's why sea water after boiling it is unsuitable for drinking.
3) Hydrogen isotopes are present in water molecules. It's heavy chemical elements which are resistant to temperature rise up to 100°C. They settle to the bottom, "weighting" the liquid.
Is re-boiling dangerous?
Why do it? The bacteria died during the first boil. There is no need for re-heat treatment. Too lazy to change the contents of the teapot? Well, let's figure it out, is it possible to boil again?
1. Boiled water is completely tasteless. If it is boiled several times, it becomes very, very tasteless. Some may argue that raw water also has no taste. Not at all. Do a little experiment.
At regular intervals, drink tap water, filtered water, boiled once and boiled many times. All of these liquids will taste DIFFERENT. When you drink the last version (boiled many times), there will even be an unpleasant aftertaste in your mouth, some kind of metallic taste.
2. Boiling "kills" water. The more often the heat treatment occurs, the more useless the liquid is in the long run. Oxygen evaporates, in fact, the usual formula of H2O is violated from the point of view of chemistry. For this reason, the name of such a drink arose - "dead water".
3. As mentioned above, after boiling, all impurities and salts remain. What happens with each reheat? Oxygen leaves, water too. Consequently, the concentration of salts increases. Of course, the body does not immediately feel it.
The toxicity of such a drink is negligible. But in "heavy" water, all reactions occur more slowly. Deuterium (a substance that is released from hydrogen during boiling) tends to accumulate. And this is already harmful.
4. We usually boil chlorinated water. In the process of heating to 100 ° C, chlorine reacts with organic substances. As a result, carcinogens are formed. Frequent boiling increases their concentration. And these substances are extremely undesirable for humans, as they provoke cancer.
Boiled water is no longer useful. Re-processing makes it harmful. Therefore, follow these simple rules:
for boiling each time pour fresh water;
do not boil the liquid again and do not add fresh water to its remains;
before boiling the water, let it stand for several hours;
after pouring boiling water into a thermos (for preparing a medicinal collection, for example), close it with a cork after a few minutes, not immediately.
Drink for health!
Water, as one of the natural elements, has a powerful meaning in the life of people, living creatures, and the planet. It is a vital factor in the life of every person, creature, plant - absolutely all earthly origin.
No wonder the human body is 80% liquid. From childhood, we are told that we need to regularly consume a certain amount of water in our daily diet.
Scientists have even developed a specific formula for combining a person's weight with the amount of required consumption. daily allowance water absorption: the greater the weight, the more a person needs to drink.
But what kind of water should you drink? Most often and most affordable is to find ordinary tap water. In childhood, many of us sin by quenching our thirst right from the tap, but this is a huge mistake due to stupidity and unconsciousness.
After all, in order for the water to undergo at least some purification from the sedimentary layers piled up over the years on the inside water pipes, local authorities use chlorine. Indeed, not every resident of the metropolis has the opportunity to go and collect crystal clear water from the well.
And yet, drinking raw water is highly discouraged, because in order to remove actively harmful components in its content, the water must go through the boiling process.
What does boiling do to water?
On this topic, there was a funny dialogue between the girl and her mother. The daughter asks: “Why are you boiling water, mom?” - “So that all bacteria die”, - “So, I will drink tea with dead microbes?”. And in fact, at the time of boiling, the following occurs.
Firstly, when water reaches 100°C, the molecular constituents of water and oxygen undergo an evaporation process.
Secondly, the concentration of impurities that cannot be removed at the time of boiling doubles, since with evaporation part of the water leaves, while particles of salt and dirt remain. That is why sea water is considered unfit for drinking.
Thirdly, all unsafe harmful microbes, bacteria and microparticles are destroyed. But you are mistaken if you think that the more times you boil water, the more pathogenic bacteria you will kill. All of them die at the moment of primary boiling.
Fourth, hydrogen isotopes contained in water, with maximum heating, settle to the bottom, which entails an increase in the density of the liquid and its weight.
Why can't you boil water again?
We often get lazy when we sit, for example, in the office and suddenly want to drink a cup of coffee again, we press the switch on the kettle with already boiled water to boil it again. What is the risk?
1. Bad taste. You will no longer get the original taste of a drink prepared with such water. Why? Because raw water, when boiled, differs from that which has passed a hundred-degree heating, and re-boiled water loses its taste even more so.
2. "Deadness" of water. Every time the same water goes through the boiling process, its composition is disturbed and oxygen evaporates from the liquid. Water turns into "dead".
3. Increased concentration of impurities. As mentioned earlier, a boiling liquid tends to evaporate, and impurities remain, as a result of which, against the background of a decreasing amount of water, the amount of sediment increases.
4. Chlorine dioxins are formed. Initially, the chlorine in the pipeline water does not disappear anywhere, on the contrary, in the process of repeated heat treatment, its concentration only increases, and this leads to painful sensations in a person when such water is absorbed.
How to boil water properly
Front heat treatment use only fresh water;
do not add or mix fresh water with the remains of pre-boiled water;
let the water stand before boiling.
Boil water properly and drink to your health.
Any zealous housewife knows that water intended for drinking can be boiled no more than once. However, the physicochemical mechanism of this prohibition can be explained only in the field of molecular physics and chemistry. Despite the preservation of the organoleptic characteristics of the liquid during boiling, its structure and composition of substances change. Why you can not boil water twice, the scientific fact is confirmed by experiments. This phenomenon is caused by several reasons.
Physical and chemical characteristics of water
The structure of the water molecule is known from the school chemistry course. It consists of two hydrogen atoms connected to one oxygen atom. Chemical formula H2O water. The liquid is colorless, transparent, tasteless and odorless. Tap water and natural water (river, lake, spring) contain many dissolved mineral chemical impurities, most of which are harmful to the human body. Besides, natural water contains complex macromolecular organic compounds, microflora and microfauna.
Why you can't boil water twice is a scientific fact
The main purpose of boiling water is to destroy harmful and pathogenic microorganisms that die when the temperature of the liquid rises.
Without denying the correctness of all the scientific facts presented, a completely legitimate question arises - Why can't you drink distilled water? ? There are no prohibitions here, but it has been noticed that the distillate, which has neither taste nor smell, also negatively affects human health. Moreover, consensus among scientists about the causes of this phenomenon is not. According to some scientists, in distilled water, which has passed the stage of steam and then re-condensed, the direction of the charge changes and the magnitude of the dipole moment changes. To restore the original properties, some healers recommend freezing distilled water, which has a high degree of purification and, from the point of view of chemistry, is absolutely harmless to humans. For drinking and cooking, it is recommended to use melted liquid.