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Path: utzoo!linus!philabs!cmcl2!seismo!rochester!ur-valhalla!todd
From: todd@ur-valhalla.UUCP (Todd Jackson)
Newsgroups: net.cooks
Subject: Re: cold water for boiling
Message-ID: <356@ur-valhalla.UUCP>
Date: Tue, 30-Apr-85 20:23:21 EDT
Article-I.D.: ur-valha.356
Posted: Tue Apr 30 20:23:21 1985
Date-Received: Thu, 2-May-85 06:37:13 EDT
References: <1136@dvamc.UUCP>
Organization: U. of Rochester, EE Dept.
Lines: 25

> 
> 
> 
> The reason I've always read about for using cold water for boiling is that
> hot water has been sitting in the water heater for some period of time, and
> in addition of course, it has been heated.  It is not as "fresh" as cold
> tap water.  This is especially important in making coffee and tea.  But then
> again, this could just be a myth, I've never seen or heard of a scientific
> test to verify this belief.
> 
> Marc
> mcnc!dvamc!ms


I believe that water which is heated for an extended period of
time loses most of it's dissolved gasses.  This gives it a flat
taste compared to cold water which is heated just long enough
to begin to boil.
-- 

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     "I'm so miserable without you, it's like having you around."

           {seismo,allegra,decvax}!rochester!ur-valhalla!todd
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