Why it is impossible to re-boil boiled water. Is it possible to boil water several times harm or benefit

Probably, each person already knows that water is an essential substance for the functioning of all organs and systems of our body. All doctors strongly recommend both children and adults drink a sufficient amount of ordinary clean water. And no juices, compotes and other drinks cannot be a worthy replacement. But the opinion of doctors and ordinary people about what kind of water is better to drink, does not always coincide. So many people are interested in why it is impossible to boil the water twice: scientific fact or misleading such an opinion about it?

Many doctors advise their patients to drink water, which was boiling only once. In other words, before adding a new fluid to the kettle, you should pour out the residue in the sink. But there are people who are confident that long-term boiling is guaranteed from different harmful impurities. Who is the right?

In everyday life, we usually use tap water. And she, as is known to everyone, has a lot of different substances, including not very useful for health. It contains not only chlorine needed for disinfection, but also various heavy connections. Therefore, taking such water without boiling is urgent not recommended.

During the boiling of water, it is the formation of chlororganic compounds. And the longer the boiling process lasts, the greater the number of such compounds is formed. They are represented by dioxins and carcinogens and are capable of rendering on cells, fabrics and organs of our bodies. But the negative impact will not be noticeable immediately, because aggressive substances are accumulated in the body for a long time, and then lead to the development of serious, including chronic health problems.

Probably, everyone noticed that boiled water has a completely different taste, rather than "fresh". Such a feature is also explained by the presence in its composition of dioxins. An increase in their number softens water.

It is worth noting that chlorine from the non-filled water harms the body much more. Therefore, you should not drink water just from the crane. Dr. pediatricians even advise sleeping newborns in boiled water. Excess chlorine can lead to skin peeling, cause itching and other unpleasant consequences, especially on delicate children's skin.

What is fraught with long boiling?

The answer to this question is hidden in the above information. Since the boiling process is accompanied by the formation of dioxins, with long-term boiling, the number of these compounds increases. However, it is worth noting that in order to obtain their critical level in water, it will have to boil far from once.

No need to forget that when boiling the taste of water changes noticeably. Thus, the liquid, boiled twice, will already be distant from the ideal and will be able to slightly change the taste of brewing tea or coffee. Quite often, water is re-boiled in different offices when employees are just too lazy to run behind the new portion.

Is it really dangerous re-boiling?

An unambiguous answer to this question will not give any specialist. With each boiling, the number of chlororganic compounds increases in water, but their level will still not rise to such an extent to cause serious poisoning or a fatal outcome. So, the most basic explicit minus of re-boiling consists in changing the taste quality of water, which spoils the drinks prepared on it, preventing the fullness of their taste.

Scientists have underlined that the number of aggressive particles (microbes) in boiled water decreases after the first boiling. And the teapot re-inclusion does not affect their viability. After all, something that could not survive when the temperature reaches one hundred degrees has already died, and the particles that can remain alive will continue during re-boiling.

Boil allows you to clean water from stiffness salts, because they have a smaller boiling point. Such particles settled on the walls of the kettle, like a scale, which can be seen with the naked eye.

Which can be said for quite a long time, all the same is more useful for the body, rather than water from under the tap. And the solution to boil it again or not, the person must take on his own, focusing on the information provided above. Once again I want to emphasize that chlororganic compounds during re-boiling all the same stand out, albeit in small quantities, and what it can be fraught with the body, no one knows. Therefore, it is better not to risk your health and not to be lazy to change the water in the kettle on fresh.

In order for boiling water to bring the body only the benefit, you need to adhere to several recommendations:

For boiling costs every time only fresh water is used;
- It is not necessary to boil the liquid re-and add fresh in its remains;
- Before boiling water, leave it for a few hours so that it stands - some of the aggressive substances and chlorine will deteriorate from it;
-The cling of boiling water into the thermos, do not block it with a traffic jam immediately, better wait a couple of minutes.

Folk recipes

So, every person is clear how important it is. But consumption of not high-quality water can lead to the development of different pathological conditions. So, if there are too many salts of calcium in drink fluids, stone formation in the kidneys can begin. Film medicine will help to cope with such a problem.

So, with a renal disease, a bird hustle must use. Three tablespoons of fresh and crushed grass make boiling water half minutes. Insist the medicine for four hours, looking well, after strain. Take half a glass on an empty stomach in the morning. The feasibility of treating folk remedies should be discussed with the doctor.

Catherine, www.Syt.
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Why can not boil the second time water? - Unfortunately, many do not know the answer to this question, and every day make a mistake without merging the old water from the kettle. But this ban is known for a long time, but most simply close their eyes to him in order to save water and fee for utilities. In this article, you will find comprehensive information on why it is harmful to boil water several times.

Why boil water?

As is known, no water can not live any living being, whether it is a plant, an animal, a microorganism or a person. By 80%, our body consists of a liquid (in babies - by 90%). Freshwater is simply necessary for us for normal metabolism and removal of toxins and slags from the body.

Unfortunately, the problem of pure delicious water in the modern world is more than relevant:

in the villages, where she used to find pure springs, now they are no longer quite clean due to soil contaminants;
in the city of water to walk to the apartment, you need to pass kilometers of dubious purity pipes.

Important! Naturally, in the latter case, the liquid is disinfected by special substances, for example with the help of chlorine, but it spoils the taste and smell of water, and it does not help in many respects. Regarding cleaning systems - the effectiveness of their very controversial, because in some cities they did not change several decades.

Conclusion relative to the quality of drinking water is deplorable. To at least to correct the situation, people began to boil liquid. The purpose of this process is one - kill all bacteria and microbes that are in raw water, that is, literally sterilize it.

Indeed, most microorganisms die under high temperatures. Then why water can not boil many times, because doctors recommend to prepare tea or coffee to use only the liquid that boiled once, be sure to pour old residues. To deal with such a recommendation, consider the physical and chemical properties of ordinary water.

What happens to water during boiling?

Consider in detail what changes occur at the time of the temperature to 100 degrees Celsius with the composition of H2O:

In the process of boiling oxygen and water molecules evaporate.
Since any water contains a large number of impurities, you should know that after boiling they do not go anywhere. Moreover, their concentration increases, since the fluid itself becomes less due to evaporation of water molecules. Frams of dirt and salt settled at the bottom of the kettle, forming a white scale.

Important! That is why sea water even after boiling is unsuitable for drinking.

All pathogenic bacteria, viruses and microbes are destroyed.

Important! It is mistaken to think that every subsequent boiling kills an increasing amount of harmful microbes, viruses and bacteria. All harmful microorganisms are dying at the first heat treatment at 100 degrees Celsius.

Water molecules have heavy chemical elements in their compositions - hydrogen isotopes. They are resistant to increasing the temperature to 100 degrees and settle on the bottom in the boiling process. Thus, the liquid becomes more "heavy".

Is it possible to boil water several times?

A large number of people do not merge the old, previously boiled, liquid, and again it boils to make themselves tea. Is it harmful to boil water a second time? - Tell me on this issue.

Boiled water completely tasteless

If fresh transparent liquid does not have a special taste, then boiled loses even the remnants of it. And if you boil the water several times, it turns into a very nestless. To understand the difference, you can conduct an experiment:

Boiling makes water "dead"

The more often the more water is processed, the useless in the end the liquid is obtained. When boiling, the chemical formula H2O is disturbed, since oxygen leaves fluid. Water becomes dead.

The number of impurities is increasing

With each subsequent boiling of the same liquid, the concentration of salts increases. Naturally, the human body does not feel such changes, and the toxicity of such a fluid is a negligible percentage. But all the reactions in the "heavy" water occur slower, and deuterium is an element that is released during boiling from hydrogen, has the property of accumulating, which brings undoubted body harm.

Important! The "heavy" water looks the same as the ordinary, and the chemical formula has the same - H2O, but instead of light hydrogen atoms (duration) it contains heavy hydrogen atoms (deuterium).

Dogs, rats, mice and other mammals are dying in about a week of regular consumption of such water due to replacement in tissues more than 25% of light hydrogen on heavy. Man without harm to health, you can drink theoretically two glasses of "heavy water". In this case, after a few days, deuterium will be completely out of the body.

Food carcinogens are formed

As a rule, the water we boil for their food needs is treated with chlorine. In the heating process, up to 100 degrees Celsius chlorine enters into a chemical reaction with organic substances, resulting in carcinogens. This is another of the essential reasons why it is impossible to boil water again. With each subsequent heat treatment, the concentration of carcinogens increases, and these substances are known to provoke the development of cancer in the human body.

How to boil water properly?

Boiled fluid is already much useful, but re-processing makes it harmful. Therefore, before the next procedure for heating water for tea, observe such simple rules:

Each time for boiling, use fresh water.
Is it possible to boil water a second time? - It is possible, but not necessary! It is not necessary to perform boiling again, as well as fasten the fresh liquid into the processed residues.
It is advisable to give water before boiling to stand for several hours.
Using a thermos, do not close it with a plug immediately after pouring boiling water into it. Do it in a few minutes.
Watch out for the capacity in which boil water. Immediately clean the kettle from scale - for this you can use citric acid or vinegar.
No need to think long over how much water is boiling. Wait until the water acquires a white shade from saturation with its air bubbles and turn off. Do not expect until it starts to ruin and splash. Remember that the longer water boils, the less it becomes the higher the concentration of carcinogens. That is why it is impossible to boil the water for a long time.

Important! Boil for more than 20 minutes completely changes the water structure.

How many copies have time recently in an attempt to answer this simple question! The mutually exclusive arguments and substantiations of environmentalists, chemists and other specialists are put in a deadlock deadlock. Who can you believe? Boil or boil? We will try to figure out, relying only on logic and school knowledge.

What kind of water is more useful - raw or boiled?

I think the answer is obvious - raw! Living moisture - this is exactly how we respectfully appeal, and, of course, not to boiled. To anyone, no one will in mind to water the last 100 degrees with liquid flowers on the windowsill or fill an aquarium with fish. Boiling destroys some of the microelements necessary for normal vital life.

Spring, and even more so, tap water is not samples of purity. In addition to useful, they contain many harmful components.

The first comes to mind Chlorine - they are customary to disinfect to eliminate microorganisms. This chemical element itself is poison. Connecting with water becomes the source of carcinogenic substances driving on the kidneys, liver and nervous system. Add aluminum, arsenic, pesticides, herbicides and a weight of the human life products, falling into drinking water as a result of a natural cycle in nature.

The relative output is to establish additional household filters, but they do not fully solve the problem, only reducing the number of unwanted "chemistry and biology".

Logical conclusion: with one water from under the crane, satisfy the need of the body in the water. Modern person is not able if he is expensive his own health, of course. No boiling can not do. Moreover, such firmware of drinks, like tea or coffee with cold water, do not prepare.

How exactly to boil?

How many times? Most experts believe that the same water is better to boil just once, and what remains in the kettle - pour out without a shadow of pity.

The most advanced claims that when re-boiling, the water "heavy oxygen" can be replaced by hydrogen isotopes, and the same chlorine, not disappearing to the end, forms hazardous combination with other elements of the Mendeleev table. Naturally, settling, all this nasty is settled at the bottom of the kettle, and when re-boiling again, it starts to give signs of life, forming new connections.

In addition, among many doctors and biologists, there is an opinion that, with a constant use of water that has passed the boiling point, the immune response of the body is reduced.

There are also those who advise to drink only boiled fluid, but they constitute an explicit minority.

Just generalize everything

our body is a variable amount of the "living" water;
to fully satisfy the need for liquid, boiled water should be used;
it is best not to bring it to full boil - a significant change in volume leads to an increase in the content of chemicals;
moreover, it is not necessary to repeated boiling or "refueling" of the already boiled fluid.

Observing the last two advice and periodically cleaning the kettle from the salt scale, it is possible to get a reasonable dose of caffeine, contained in invigorating drinks without fears.

Doctors advise only the water that boiled once. That is, each time the kettle must be completely updated, pouring the remains of the old fluid before adding a new one.

What is the prejudice regarding re-boiling? Why can not boil water twice? We will have to affect not only the physical, but also the chemical properties of precious moisture.

What happens to the water during heating?

Without water, the human body cannot exist. For eighty percent, our body consists of a liquid. Freshwater is necessary for normal metabolism, excretion from the body of slags and toxins.

But with water in the modern world there are certain problems. Not every resident of the metropolis can get the required amount of fluid from a well or from a natural source. In addition, it is impossible to forget about the natural pollution of the modern world. Living moisture enters our houses through kilometers of pipes. Naturally, disinfectants are added to it. For example, chlorica. If we talk about cleaning systems, then their quality leaves much to be desired. In some cities, they did not change dozens of years.

To use this water for cooking and drinking, people came up with boiling. The reason is one - to destroy all bacteria and microbes that are in crude water. There is a joke on this topic:

The girl asks mom:

Why do you boil water?
To die all microbes.
What, I will drink tea with microbes corpses?

Indeed, most bacteria and microbes die under the influence of high temperatures. But what else happens with the composition of H2O at the time of the temperature of 100 degrees Celsius?

1) When boiling, oxygen and water molecules evaporate.

2) Any water contains certain impurities. At high temperatures, they do not go anywhere. Is it possible to drink sea water if you boil it? 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, sea water after boiling is unsuitable for drinking.

3) In water molecules, hydrogen isotopes are present. These are heavy chemical elements that are resistant to temperatures to 100 ° C. They settled on the bottom, "weighty" liquid.

Is the re-boiling dangerous?

And why do it? Bacteria died during the first boiling. There are no needs in re-thermal processing. Lained to change the contents of the kettle? Well, let's understand, is it possible to boil again?

1. Boiled water is completely devoid of taste. If it is reckoned several times, it becomes very, very tasteful. Some may argue that raw water also has no taste. By no means. Spend a small experiment.

After certain intervals, drink water from under the tap, filtered water, boiled once and boiled many times. All these liquids will have a different taste. When you drink the last option (boiled many times), then in the mouth even the unpleasant aftertaste will remain, some kind of metal taste.

2. Boil "kills" water. The more often thermal treatment, the time the liquid is ultimately. Oxygen evaporates, the usual formula H2O actually violates in terms of chemistry. For this reason, the name of a similar beverage arose - "Dead Water".

3. As mentioned above, after boiling all impurities and salts remain. What happens with each re-heating? Oxygen leaves, water too. Consequently, the concentration of salts increases. Of course, the body does not immediately feel this.

The toxicity of such a beverage is negligible. But in the "heavy" water, all reactions occur more slowly. Deuterium (a substance that is distinguished from hydrogen during boiling) has the property to accumulate. And this is already harmful.

4. We boil, usually chlorinated water. In the process of heating up 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 a person, since they provoke cancer.

Boiled water is already helpful. Re-processing makes it harmful. Therefore, comply with the following simple rules:

for boiling every time pour fresh water;
do not boil the liquid again and do not fill in its remains fresh;
before water boil, let it stand for several hours;
baying boiling water in thermos (for the preparation of medicinal collection, for example), cover it with a plug in a few minutes, not immediately.

Drink for health!

The fact that water intended for drinking can be boiled no more than once, knows any devoteel. However, to explain the physicochemical mechanism of this prohibition can only in the field of molecular physics and chemistry. Despite the preservation of the organoleptic characteristics of the fluid during the boiling process, its structure and the composition of the substances are changing. Why it is impossible to boil water twice, the scientific fact is confirmed by experiments. This phenomenon is caused by several reasons.

Physico-chemical characteristics of water

The structure of the aqueous molecule is known from the course of school chemistry. It includes two hydrogen atoms connected to one oxygen atom. Chemical water formula H2O. The liquid has no color, transparent, tasteless and does not smell. In plumbing 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 weight organic compounds, microflora and microfaine.

Why it is impossible to boil water twice - this is a scientific fact

The main goal of boiling water is the destruction of harmful and pathogenic microorganisms, which die with increasing fluid temperature.

Not denying the loyalty of all these scientific facts, it arises a completely legal issue - why not drink distilled water ? There are no prohibitions here, but it is noted that distillate, which does not have any taste, no odor, also negatively affects human health. Moreover, there is no uniform opinion among scientists about the causes of this phenomenon. According to some scientists, in distilled water, which has passed the step of steam and then re-condensed, the direction of charge changes and the magnitude of the dipole moment changes. To restore the initial properties, some of the signs recommend distilled water, which has a high degree of purification and from the point of view of chemistry is absolutely harmless to humans, freeze. For drinking and cooking, it is recommended to use melting liquid.