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Double boiling makes the water still. Is it possible to re-boil drinking water

Any prudent housewife knows that water intended for drinking can be boiled no more than once. However, the physicochemical mechanism of this prohibition can only be explained 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 it is impossible to boil water twice, a scientific fact is confirmed by experiments. There are several reasons for this phenomenon.

Physicochemical characteristics of water

The structure of the water molecule is known from the course of school chemistry. It contains two hydrogen atoms connected to one oxygen atom. The chemical formula of water is H2O. The liquid is colorless, transparent, tasteless and odorless. Tap and natural water (river, lake, spring) contains many dissolved mineral chemical impurities, most of which are harmful to the human body. In addition, natural water contains complex high-molecular 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 fidelity of all the scientific facts cited, a completely legitimate question arises - why not 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, there is no consensus among scientists about the reasons for this phenomenon. According to some scientists, in distilled water that has passed the vapor stage and then condensed again, the direction of the charge changes and the magnitude of the dipole moment changes. To restore its original properties, some healers recommend freezing distilled water, which has a high degree of purification and, from the point of view of chemistry, absolutely harmless to humans. It is recommended to use melted liquid for drinking and cooking.

Doctors advise using only water that has been boiled once for making tea and coffee. That is, each time the kettle must be completely renewed, pouring out the remains of the old liquid before adding a new one.

What is the reason for the prejudice about reboiling? Why can't you boil water twice? We will have to touch upon not only the physical, but also the chemical properties of precious moisture.

What happens to the water when it heats up?

The human body cannot exist without water. Eighty percent of our body is liquid. Fresh water is necessary for normal metabolism, elimination of toxins and toxins from the body.

But there are certain problems with water in the modern world. Not every resident of a metropolis can get the required amount of liquid from a well or from a natural source. In addition, we must not forget about the natural pollution of the modern world. Life-giving moisture enters our homes through kilometers of pipes. Naturally, disinfectants are added to it. For example, bleach. If we talk about purification systems, then their quality leaves much to be desired. In some cities, they have not changed for decades.

To use this water for cooking and drinking, people came up with boiling water. There is only one reason - to destroy, if possible, all 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?
So that all germs die.
Is it that I will drink tea with the corpses of germs?

Indeed, most bacteria and microbes are killed by 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 do not go anywhere. Can sea water be drunk 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, since the water itself has become less. Therefore, seawater after boiling is not drinkable.

3) Hydrogen isotopes are present in water molecules. These are heavy chemical elements that are resistant to temperatures up to 100 ° C. They settle to the bottom, making the liquid heavier.

Is repeated boiling dangerous?

And why do this? The bacteria died during the first boil. There is no need for repeated heat treatment. Too lazy to change the contents of the teapot? Well, let's figure it out, can you boil it again?

1. Boiled water is completely tasteless... If you boil it several times, it becomes very, very tasteless. Some might 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 option (boiled many times), there will even be an unpleasant aftertaste in your mouth, a kind of metallic aftertaste.

2. Boiling "kills" the 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 from the point of view of chemistry is violated. 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 every reheat? Oxygen goes away, so does water. Consequently, the concentration of salts increases. Of course, the body does not immediately feel this.

The toxicity of such a drink is negligible. But in "heavy" water, all reactions are slower. Deuterium (a substance that is released from hydrogen during boiling) tends to accumulate. And this is already harmful.

4. We boil, as a rule, chlorinated water... When heated to 100 ° C, chlorine reacts with organic matter. 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 of little use. Reprocessing makes it harmful. Therefore, follow these simple rules:

pour fresh water each time to boil;
do not boil the liquid again and do not add fresh to its remains;
before boiling water, let it stand for several hours;
pouring boiling water into a thermos (for preparing a medicinal collection, for example), close it with a stopper after a few minutes, not immediately.

Drink for health!

Everyone knows that drinking tap water is extremely harmful. But not everyone has the opportunity to buy bottled water or use special filters. Since time immemorial, there has been one reliable way to disinfect water - boiling. In the days of our mothers and grandmothers, many had a container of boiled water in the kitchen and children were ordered to drink only from it! Using the same water, some brewed tea or coffee, boiling it in this way again.

And today, many often boil water several times, mainly for tea or coffee, being too lazy to pour out the liquid remaining in it from the last time from the kettle. This is especially typical for offices, where one kettle is poured in the morning and water is boiled in it anew every time someone wants to drink tea.

But won't such a habit harm the body? Some supporters of a healthy lifestyle argue that boiling water should never be boiled again. How right are they?

First, let's tell you what impurities are contained in tap water. Firstly, it is a considerable amount of chlorine, which is used to clean it, but it can irritate the skin and mucous membranes, and in large doses can contribute to the onset of cancer. Secondly, these are calcium and magnesium salts, which, when boiled, settle on the inner walls of the kettle - everyone knows scale. Thirdly, heavy metals such as lead, strontium and zinc, at high temperatures form carcinogenic compounds that provoke the appearance of cancer cells. And fourthly - viruses, bacteria and the like microflora.

Water is "living" and "dead"

What happens to all these substances during boiling water? Definitely, bacteria and viruses die at the first boil, so this is simply necessary to disinfect water. Especially if the water is taken from a dubious source - a river or a well.

Unfortunately, salts of heavy metals do not disappear from water, and when boiled, their concentration can only increase due to the fact that a certain volume of water evaporates. The greater the number of boils, the higher the concentration of harmful salts. But, according to scientists, their number is still not enough to cause significant harm to the body at a time.

As for chlorine, during boiling it forms many organochlorine compounds. And the longer the boiling process lasts, the more such compounds appear. These include carcinogens and dioxins that can have a negative effect on the cells of the human body. Scientists in the course of laboratory studies have established that such compounds appear even if the water was purified using inert gases before boiling. Of course, the harmful effect of such water will not be noticeable immediately, aggressive substances can accumulate in the body for quite a long time, and then lead to the development of serious diseases. To harm the body, you need to drink such water daily for several years.

According to Julie Harrison, a British woman with extensive experience in researching the influence of lifestyle and nutrition on the occurrence of cancer, each time the water is boiled, the content of nitrates, arsenic and sodium fluoride becomes higher. Nitrates are converted to carcinogenic nitrosamines, which occasionally cause leukemia, non-Hodgkin's lymphoma, and other cancers. Arsenic can also cause cancer, heart disease, infertility, neurological problems and, of course, poisoning. Sodium fluoride adversely affects the cardiovascular system, and in high doses can lead to sudden changes in blood pressure and dental fluorosis. Substances that are harmless in small quantities, for example, calcium salts, become dangerous with repeated boiling of water: they affect the kidneys, contribute to the formation of stones in them, and also provoke arthrosis and arthritis. It is especially not recommended to repeatedly boil water for children, since the high content of sodium fluoride in it can seriously harm their mental and neurological development.

Another fact in favor of the inadmissibility of repeated boiling is the formation of deuterium in water - heavy hydrogen, the density of which also increases. Ordinary water turns into "dead", the constant use of which is fatal.

However, scientists are of the opinion that the concentration of deuterium in water, even after several heat treatments, is negligible. According to the research of academician I.V. Petryanov-Sokolov, in order to obtain one liter of water with a lethal concentration of deuterium, more than two tons of tap liquid will have to be boiled over.

By the way, water boiled several times changes its taste not for the better, so the tea or coffee made from it will not be what it should be!

To boil or not to boil?

Boiled water is still more useful for the body than water straight from the mains. So boiling once is very reasonable. But it is better to refuse to repeat it, since organochlorine compounds are unambiguously released with it, even in small quantities, and this is fraught with the body later. It is much easier to acquire a new habit: before each tea drinking, fill the kettle with fresh water, letting it "breathe" a little beforehand - to weather the chlorine and other harmful substances. And be sure to descale the kettle!

It is possible to boil water several times, but it is not necessary. The main factor in the usefulness and purity of water is not the amount of boiling, but the quality of the original liquid. Therefore, it is important to purify the water using any existing method before use.

By the way, it is also not recommended to use bottled water, since there is no single standard and quality requirements for such products. In addition, plastic containers have a negative effect on the contents.

In everyday life, it is better to use 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 possible to boil water several times.

Harm of tap water

The water that we pour into the kettle from the mains contains both useful and harmful elements. On the one hand, it contains important substances such as calcium and magnesium, oxygen and carbon dioxide. On the other hand, it contains dangerous uranium and barium, chlorine, 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, contributes to the occurrence and development of an allergic reaction.

After cleaning with bleach, poor-quality tap water has an unpleasant taste and impairs the taste of the prepared 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 the laundry. It makes the material rough and unpleasant to the touch, leaves stains and streaks on clothes. To eliminate such harm, you need to purify and soften the water.

Boiling to purify and soften water

The benefit of boiling is that it kills harmful bacteria and softens the water. This is the easiest and most affordable way to cleanse yourself at home. If you boil water for 15 minutes along with steam, harmful chemical compounds will go away. But along with these elements, the concentration of calcium and other useful minerals decreases. In this case, 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 nutrients will go away, 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 hazardous pollutants in the water is low enough that it will not cause serious harm to health.

If you are using an electric kettle, it turns off quickly and the boiling time is short. Therefore, repeated or even repeated boiling will not become harmful. 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

It is not recommended to boil water again. With repeated and subsequent boiling, harmful elements turn into carcinogens that are dangerous to humans. This can lead to cancer and neurological diseases, heart problems, 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 settles down and deuterium is formed. It disrupts 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 tastes unpleasant. 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 enter into reactions and become active, as a result, they give an unpleasant aftertaste.

Six reasons why you can't boil water again

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 takes place, the more nutrients and properties 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 boiling it becomes heavier. This will lead to increased scale formation in the kettle or saucepan, deterioration of the quality of the laundry after washing, the taste of cooked food and drinks;
When you re-boil water in a kettle or other utensils, a hydrogen isotope called toxic deuterium precipitates. 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 settle the contents before use. Half an hour is enough for the harmful chlorine to disappear. It is better to stand for several hours before boiling 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 fresh fresh water for each boil. Do not boil the liquid again and do not add fresh water left after the previous boil. For making tea or coffee, boiled water can be slightly warmed up without bringing the liquid back to the boil. Do not do this in the microwave, as it kills all the beneficial elements.

By the way, water boiled several times changes its taste not for the better, so the tea or coffee made from it will not be what it should be!

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