don't be sorry dude, you have no reason to be , your opinion is just as viable as my own.
theres certainly nothing wrong with a drs theory of pasteurisation of water.
I also prefer to base my water supply on science instead of theory.
how do you plan on making sure it stays at 65oc for that time span by the way. ( curious )
if its bubbling on the boil its one way of guaranteeing that.
so technically im pasteurising too.
just without a thermom as theres really no guarantee mine is at 100oc for the whole time either.
as for bases on science a theory isn't a scientific fact one dr isn't enough to make it fact.
yet many drs and many people from med background including many scientists will back up the theory of boiling the water.
pasteurisation has been mentioned by the likes of ray mears and bear gryls, and both will tell you that its only advisable if you already trust the water.
if you suspect the water might carry disease and have no other choice, it should be boiled.
its not a perfect solution but its pretty good. and really if you only boil it as you need it , it don't realy take a lot of fuel.
and again. this is only my opinion, and like yours is also based on science.
but its pointless us arguing over which scientist or dr is correct. maybe they both are.
all I was trying to do is point out the few downfalls of pasteurisation, when really it takes no extra fuel to bring it to the boil and then simmer it there with a lid. wasn't trying to upset you or make your suggestion seem pointless.
so appologies if that's how it seemed.
one advantage to pasteurisation is the fact you cant boil water without fire. but its possible to get it to around 68oc in other ways.
so pasteurisation is perfect for that. but id need to know the water wasn't diseased.
I did check on legionares and yes pasteurisation will kill it, it dies at 60oc by the way.
Temperatures between 60°C and 74°C may not kill pathogenic bacteria but will not allow them to grow. Temperatures above 74°C will kill most pathogenic bacteria. ... Pathogenic bacteria need a water supply to survive. ... than 2 hours might be long enough for the pathogens to multiple enough to cause a foodborne illness.
theres another opinion taken from another source.
which is why I said may as well boil and not take the risk.
notice even at above 730c it only says most , and not ALL
74 oc
http://www.toronto.ca/health/foodhandler/fh_14.htm
and this is why I mentioned the ph and other water parameter in my earlier post.
4. pH
pH is the measure of the level of acid and can range from 0 to 14. Pathogenic bacteria need a neutral environment to survive. High or low pH will not kill pathogenic bacteria but will not allow them to grow.
Tap water has a pH of 7 (neutral), javex has a pH of 13 (alkaline) and vinegar has a pH of 3 (acidic).
even ph affects the pathogens in water and temperatures ability to kill them.
do you know the ph of the water you plan to pasteurise.
its all just science to me lol
I didn't mean to disregard your post on pasteurisation, I had looked into it myself.
sadly I found a few weaknesses in it and for simplicity decided to boil it.
as long as its above 74oc it should kill most pathogens and if its bubling I know its above 74oc without a thermometer.
and that's regardless of its kh gh tds or ph
Also I apologise if its the way I say things that is wrong. my social skills and grasp of social language is garbage. no offence is meant, im just not good at it at all.
Luckily people that know me know this, otherwise id have been knocked out more times than I have.
and that's been a few times too many already lol
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