(4 April 2013, 12:07)Luci_ferson Wrote: distilling water is unadvisable as it removes the micro nutrients (minerals)
as for the boiling and the 65oc etc. not all germs die at 65oc most will but not all.
milk pasteurisation is different.
milk is technically sterile the moment it comes out. same as breast milk.
I believe the 65oc of pasteurisation is only to remove pathogens that the mother could be carrying.
things like staphlococsaurus or however it is spelled will not die at 65oc neither will many others.
but that's unlikely to be in a cow.
nastys can get into water supplies.
id definitely boil risky water before drinking it, and not just heating it to 65oc for 30 mins.
also without a thermom it is difficult to know it is at 65oc for the whole time.
its easy to see if something is boiling.
Obviously I could be wrong (I often am) but I wouldn't take the risk, and I don't have a thermom, even if I did its likely to get broken.
the pathogen that causes legionaires disease is found in stagnant water. im not sure if 65oc would kill that one either, (maybe it does but im not lucky )
when it comes to something as important as water saftey i prefer to base my options on science.
"Dr. Metcalf challenges the widespread claim that water can only be made safe to drink by bringing it to a rapid boil for several minutes. He approaches the topic of water pasteurization using well-established concepts of food microbiology. If it actually took several minutes of a roiling boil to pasteurize water, then what heat treatment would be required to pasteurize milk? Since microbes survive better in milk than in water, and since the relatively heat-resistant bacteria that cause tuberculosis, need to be inactivated in milk, one might assume then that the dairy industry would have to boil milk for an extended period of time. But that is not the case. Most milk is flash pasteurized at 71.7°C (161°F) for 15 seconds and raw eggs are pasteurized at 60°C (140°F) in 3.5 minutes.
In his work, Dr. Metcalf cites extensive literature on the times and temperatures needed to kill pathogens in foods. He reports that the cysts of protozoa, bacteria and rotavirus, which cause most water-borne disease are inactivated rapidly at 60°C (140°F), and inactivated very rapidly at 65°C (149°F). He also notes that these cysts are sometimes able to resist treatment by chlorine, which is not always able to penetrate the cyst walls unlike 65°C water which heats the interior of the cyst and denatures critical enzymes.
you boil your water that's great! i was just trying to give another viable option. i'm sorry i did. for those few interested in more information on pasteurization check out the link.
http://solarcooking.wikia.com/wiki/Water_pasteurization
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