A Note about Water

It sounds like it should be just turn on the faucet, fill your cup or pot and all will be well but that is not always so.

First: we'll define the terms that we must use:

Water: a compound made up of two gaseous atoms of Hydrogen and one  gaseous atom of Oxygen equals one molecule of water.

Molecule: The smallest part of a compound that can exist independently and it is made of one or more atoms.

Ozone: A created, (by lightning or other type of electricity), form of oxygen which consists of three oxygen atoms per molecule. It has the unique ability to destroy pathogens in air and water. Created by lightning it cleans the atmosphere and in water in kills any pathogens present thus sterilizing the water.

Pathogen: Any disease causing micro-organism or virus.

Alkali: chemical compound that reacts with acids to form salts. Lye and Ammonia are salts as is Sodium chloride (table salt). Some salts also neutralizes some acids and all are soluble in water. Desert cities have the problem of alkali water.

Soft water: water that has been treated and excess salts, other minerals and pathogens removed.

Hard water: water containing certain salts and other compounds.

Water for cooking is preferably soft water as it is tasteless and takes on the flavor of whatever food is being cooked or mixed in it. Alkali, for example, will leave a bitter taste and if food is cooked in it the bitterness will remain. A cup of coffee made from alkali water is nearly undrinkable.

Bottled water is usually ozonized and that is why it tastes so good and it has the added benefit of having no pathogens in it to worry about.

If you are out camping and are depending on the water from streams, lakes or creeks, (Water from a Beaver Dam pond is full of pathogens since the water in it is also the toilet of the beaver) and you are unsure of its purity, add to one gallon of water, 8-10 drops of bleach and if you didn't bring any bleach, add 3-5 drops of iodine, mix it well and let stand a few minutes before drinking or cooking with it.

Boiling water will kill most pathogens but leave behind the Alkali's. This can sometimes be handled by adding a few,2-3, teaspoons of Vinegar or lemon juice or wine to each quart of water.

To find out how the water in your area is treated or at least, where it comes from, you should be able to log on the net and do the search for your area's water dept. or health dept.