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Posted (edited)

yip ... wife's idea ... boil it and it goes into the fridge ... this started when we were low on water in CT and questions were being raised RE the quality of the last bits of water....with the evaporation one would hope some of the chlorine, etc is also taken out of the mixture.

That's the opposite of how evaporation works. Evaporation boils off liquids and leaves the solids behind. You're effectively concentrating the chlorine by boiling water unless you're capturing and drinking the steam.

 

Boiling is only good for killing bacteria that dies at 100 degrees.

 

Edit: Good news! e.coli and salmonella die at 70 degrees.

Edited by Eldron
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Posted

That's the opposite of how evaporation works. Evaporation boils off liquids and leaves the solids behind. You're effectively concentrating the chlorine by boiling water unless you're capturing and drinking the steam.

 

Boiling is only good for killing bacteria that dies at 100 degrees.

 

Edit: Good news! e.coli and salmonella die at 70 degrees.

Shotto ... so at 100deg increase in chlorine, but elimination of e.coli and salmonella ... will have to get the wife to keep the water to max. 73deg then :P

Posted

That's the opposite of how evaporation works. Evaporation boils off liquids and leaves the solids behind. You're effectively concentrating the chlorine by boiling water unless you're capturing and drinking the steam.

 

Boiling is only good for killing bacteria that dies at 100 degrees.

 

Edit: Good news! e.coli and salmonella die at 70 degrees.

Not really.

Anyone with a pool will tell you that you can smell the chlorine. Meaning that it leaves the water. It is not a solid.

If you heat the water the chlorine gas will leave the water faster. 

There are two reasons why pools need more chlorine in summer. One is that that algae grows better in warmer water and the other is chlorine leaving the warmer water faster. (higher kinetic energy)  

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