ByTobKarl
Hello
The resulting water has a conductivity of 2 ppm. So, very few ions, but still a strange smell and taste. I did the same thing with distilled water from a hardware store, under the same conditions, and everything was fine. What is being distilled over? How should the tap water be pretreated?
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Hello everyone, I have a huge problem and I don't know how to proceed. I bought a water bottle a few days ago (I don't know why) and I just poured some into my glass and it is strangely full of liquid I know that water is generally liquid but for me it is really…
…or maybe "is in balance with" or something similar.
Distillation is a rather rough method, so everything goes into the distillate. If you really want pure VE water, you have to salt it completely. That’s much more powerful.
Your distillation apparatus was not clean, did you work with rubber stoppers or cork stoppers or with standard grinding and Teflon cuffs? Rubber and cork stoppers always give an unclean distillate with odor. Dismiss the lead. And the conductivity is not measured in ppm, but in μS/cm! A value of 2 μS/cm would be very good, in practice it goes up to 10 μS/cm and can max. 20 μS/cm. Water absorbs CO2 from the air, thereby decreasing its pH and the conductivity increases.
Heating mushroom then heats round flask in Liebigcooler in intensive cooler into a round flask. All made of borosilicate glass with standard grinding. If CO2 from the air would play a role, my 2-time distillate would also be contaminated. Please read my question again.
I already replied that the value is 2 μS/cm good. Are the devices really clean, what are the cuts sealed? Borosilicate glass gives traces of alkali metal, alkaline earth metal, borate ions and silicates. You have to discard the first few milliliters, there could be chlorine in it if you get chlorinated. Water with extremely high purity can only be obtained very expensively in quartz glass distilles, not in borosilicate glass. What you do is a huge waste of energy and drinking water. No one is now distilling more water to deionize it (aside from extremely rare exceptions for scientific purposes). This is much better and above all cheaper via ion exchangers and reverse osmosis. You can buy that.
The smell and taste does not come from ions, but from organic material.
How did you distill the water with what method? And what do you need?
Distilled water should not be drunk (if that was the intention).
This is repeated so often… And apparently nobody thinks about it.
Tell me what happens when you dest 100 ml. Water drinks.
Distilled water floats minerals from the body. But you already knew that, didn’t you? I didn’t understand why I had to explain it.
Yeah, I know. Dest. You shouldn’t drink water. The ones say so, the others. Prise salt again pure and good, then no cells burst. Osmosis I know.
This is certainly a possibility and would improve the osmotic pressure.
But on the other hand, we already take up too much salt in cut anyway, so this is also a bit questionable whether this is now the yellow of the egg.
My parents have found a way to only partially mineralize the water because they have very hard water and my mother feels the softer water would get her better.
I think that’s a bit the golden middle way.
It is a difference whether we are talking about the supply of, for example, the muscle cells with magnesium ions and the bone cells with calcium ions, or about the osmotic water balance.
Yes, as regards the former, mineral water makes a positive contribution, where distilled water does not contribute at all. By the way, tap water is also very limited. And, German language: “No contribution” other as “removes the body”.
But what osmotic action As I said, mineral water is clearly hypotonic. When you drink mineral water, most of it voluntarily diffuses through the cell membrane to the higher sodium and potassium concentrations to compensate for the differences in concentration. And in this respect, it is disgusting. Water is not really different. In both cases, the ion concentration in the cell water is somewhat reduced and in the Henle loop of the kidneys, less sodium is resorbed in order to remove less water from the primary urine and thereby to reinforce the water separation (including sodium).
And now again:
Please explain to me how 100 ml of distilled water, which do not supply valuable ions and do not behave differently in terms of the water balance than mineral water, should act like pure poison.
We can also get deeper into biochemistry if you want.
It is not only about the fact that detoxified water floods minerals, but also does not feed them – unlike tap/mineral water.
Doesn’t know what proportions they are, but some water already contributes to the mineral supply. So why should one do without minerals and at the same time flood them?
This is a double “minus business” – even if it is not fatal.
I just wanted to point out that it doesn’t make any sense.
Sure, it’s on osmosis and the ion balance. However, we can also easily drink tap water and spring water, which are also clearly hypotonic. We are set up to absorb hypotonic water, to balance the ion balance and to flood excess water.
All right, if we do too much hypotonic water at once, the ion balance cannot be compensated for quickly and we have a problem. This is the case when we drink 5 l of tap water and will certainly be the case with distilled water at 2 l.
But where exactly is the problem with small quantities distilled water?
Aromatic substances are readily volatile and can also be used in conventional distillation.