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From: gino@sdchema.UUCP (Eugene G. Youngerman)
Newsgroups: net.cooks
Subject: Re: Boiling Water
Message-ID: <378@sdchema.UUCP>
Date: Tue, 30-Apr-85 21:42:21 EDT
Article-I.D.: sdchema.378
Posted: Tue Apr 30 21:42:21 1985
Date-Received: Fri, 3-May-85 03:35:09 EDT
References: <418@leadsv.UUCP>
Reply-To: gino@sdchema.UUCP (Eugene G. Youngerman)
Organization: U.C. San Diego Chemistry Dept
Lines: 21
Summary: 

>
>
>               Every cookbook I have read says that you
>
>     should use COLD water when you are going to boil something
>
>     (like noodles in a pot).  Why not HOT water?  Does anyone
>
>     have an answer?

GINO the chemist here, with the answer
    Minerals have a variable solubility in water, and a particularly
    lousy taste.  (or at least not a particularly good one.)

    The solubility of just about anything in water (or any other
    solvent for that matter) goes up with temperature.  Sooooo
    COLD water has less minerals and other nasties in it than hot water.

    Not a particularly difficult or esoteric thing.

    GINO