"Pure water from fruit" - Page 2

korenyx · 27th February 2008, 05:22 PM

Originally Posted by Cuddles

Another popular claim is about clusters of water molecules. They could be trying to claim that their magic water has lots of clusters of 18 molecules. Of course, it's also possible that they don't really care what people think they're claiming as long as they buy their product.

I heard another claim about smaller water molecules

. They are supposedly absorbed by the body more easily. I don't remember the brand but I saw it on E! Television so it was popular with the Hollywood set.

anor277 · 27th February 2008, 05:23 PM

Originally Posted by BenBurch

NobbyNobs,

Well, but under normal circumstances a pot of boiling pure water will only ever be ONE temperature; 100 C.

Increase the heat and you increase the boiling rate, not the temperature.

Only by adulterating the water or putting it under pressure can then water temperature be hotter than 100 C.

-Ben

You are talking about the normal boiling point; the temperature at which the vapour pressure of the water reaches 1 atmosphere. As I explained before at temperatures (much) lower than 100 C, water has a significant vapour pressure, the which is responsible for evaporation. Change the ambient pressure (up or down) as you say and you will change the temperature of the boiling point.

fuelair · 27th February 2008, 06:39 PM

Originally Posted by NobbyNobbs

This can't be right. I'm sure evaporation temperature and boiling point aren't the same thing. A quick search doesn't even show a scientific term known as "evaporation temperature". As one site points out, evaporation can occur at any temperature, although it also points out that relative humidity and wind speed are a bigger factor.

For further proof, pour a few drops of water on the counter top in a 65 degree (F) room and give it an hour or two.

That was an assumption on my part - the real point though was whatever the evap temp they were talking about was, the difference between the evap times of the possible forms of water due to the isotopes of Hydrogen will be too small to matter as they suggested it would. Just as a side, crushing/distilling fruit material to get water sounds awfully expensive compared to opening a tap or buying a lake house in the Outback.

lionking · 27th February 2008, 08:12 PM

Originally Posted by fuelair

That was an assumption on my part - the real point though was whatever the evap temp they were talking about was, the difference between the evap times of the possible forms of water due to the isotopes of Hydrogen will be too small to matter as they suggested it would. Just as a side, crushing/distilling fruit material to get water sounds awfully expensive compared to opening a tap or buying a lake house in the Outback.

A lake house in the outback??? Ain't too many of them. BTW congratulations on your 9,000th post.

casebro · 27th February 2008, 08:19 PM

I guess the drought in Oz is so bad, they are recycling the water from their fruit juice concentrating plants.

zenotter · 27th February 2008, 08:24 PM

Originally Posted by fuelair

By which, I assume, you mean it has no taste at all!!

YES! There is a delightful absence of taste I just loooooove.

BenBurch · 27th February 2008, 09:32 PM

Of course the ultimate in no-taste water is to just distill your own.

I do!

Distiller cost like 99 dollars. Price per gallon is much cheaper than any water you can buy.

robinson · 28th February 2008, 05:45 AM

Originally Posted by BenBurch

Of course the ultimate in no-taste water is to just distill your own.

Yes! And after looking at what is left in the still after three gallons of tap water, I can't ever drink tap water again.

shadron · 28th February 2008, 06:27 AM

Oh, nuts - worried about some evil minerals plating out on your gizzard, I suppose. Tell you what - distill all the water out of a pot full of wholesome oatmeal. What does that tell you about what isn't actually water there?

robinson · 28th February 2008, 06:29 AM

It wasn't the minerals, it was the goo that did it.

shadron · 28th February 2008, 11:14 AM

Can you be more specific? Goo can mean so many things. Are you saying you got organic chemicals, solvents, sludge form your tap water? Your tank was clean, you house piping undamaged when you started? Have you sued your water district lately?

Our tap or well water in Colorado often contains dissolved salts, but never organics or goo in more than trace amounts. I kind of suspect hyperbole, but maybe not.

fuelair · 29th February 2008, 05:55 AM

With water supplies, your mileage will always vary!!

BenBurch · 29th February 2008, 06:13 AM

Well, our well water when I was growing up had lots of sulfur in it, and I know of people who have petroleum in theirs (only traces) so I can imagine some pretty nasty boiler scale in a distiller.

BTW, boiler scale is one of the ENEMIES when you run steam engines; un-dealt-with it can destroy the ability of the boiler to transmit heat from the firebox to the water and cause a boiler explosion. In practice one "blows down" the boiler through valves in the mud ring and also the water is treated to prevent scale from forming a solid mass using a variety of different formulations.

quarky · 29th February 2008, 06:14 AM

I've heard that drinking distilled water is harmfull, eventually.
Might need to mix some minerals back in.

btw,
Years ago I read that very pure water has a lower freezing temp than more normal water.
The ice crystals initially form around a speck of adulterant; when there aren't any, it takes more energy to begin the crystalization.

Is this wrong?
(I defer to smart people)

BenBurch · 29th February 2008, 07:53 AM

No, the amount of minerals in water is SO miniscule that it maybe accounts for 1-2% of your daily intake. No need to replace any minerals if you drink distilled water.

Madalch · 29th February 2008, 09:05 AM

Originally Posted by quarky

Years ago I read that very pure water has a lower freezing temp than more normal water.
The ice crystals initially form around a speck of adulterant; when there aren't any, it takes more energy to begin the crystalization.

Yes, this is mostly wrong.

Ultrapure water will tend to supercool, i.e., it can be cooled to lower than its freezing point without freezing, until either a speck of something solid is introduced as a crystallization site, or the sample is given a shake. Then it will immediately start freezing and it will heat up to zero degrees Celcius. But it still has the same freezing temperature, and it has more to do with kinetics than energy.

It's tough to do this with water, but there's a number of organic compounds which make easy demonstrations of supercooling (I seem to remember thymol is a favourite).

shadron · 29th February 2008, 11:21 AM

Originally Posted by fuelair

With water supplies, your mileage will always vary!!

When Robinson said "tap water" I sort of assumed there was some restrictions on he variation involved. Seems to me we used to have standards about what tap water could be, perhaps a decade or so back.

BenBurch · 29th February 2008, 12:30 PM

Originally Posted by shadron

When Robinson said "tap water" I sort of assumed there was some restrictions on he variation involved. Seems to me we used to have standards about what tap water could be, perhaps a decade or so back.

Town water, yes. Still do.

Well water? Another kettle of fish entirely.

fuelair · 29th February 2008, 07:52 PM

Originally Posted by shadron

When Robinson said "tap water" I sort of assumed there was some restrictions on he variation involved. Seems to me we used to have standards about what tap water could be, perhaps a decade or so back.

Those standards vary though - and some results depend on the condition of the delivery system (pipes/pipe condition, your pipes, pumping stations and their maintainance). Just today, discovered that you can now be tracked for a reasonable time back as to where you have been and about how long in each place because the water in every place has different concentrations of H and O isotopes and these somehow attach to your hair as it grows. They are now collecting data of that for "research". I'll go see if I can find this again (to verify - it's either under neutron or electron research). Back shortly!!

Here it is :http://pubs.acs.org/cen/news/86/i09/8609news6.html

You might also want to (same source, different article) look at the totally unrelated but neat way they measure the friction of a single atom being moved over a surface. Ain't real science grand!!!!!

quarky · 1st March 2008, 02:08 PM

Originally Posted by Madalch

Yes, this is mostly wrong.

Ultrapure water will tend to supercool, i.e., it can be cooled to lower than its freezing point without freezing, until either a speck of something solid is introduced as a crystallization site, or the sample is given a shake. Then it will immediately start freezing and it will heat up to zero degrees Celcius. But it still has the same freezing temperature, and it has more to do with kinetics than energy.

It's tough to do this with water, but there's a number of organic compounds which make easy demonstrations of supercooling (I seem to remember thymol is a favourite).

mostly wrong?

(I think I was 50% correct)

XBoxWarrior · 1st March 2008, 08:43 PM

I live in Colorado, have been to "Red Rocks" (in Morrison) and I like to drink Coors after work, a lot. My tap water is from Pikes Peak, melted snow that flows into the Gillette Flats, if I could bottle and sell it, I wouldn't have to go to work next Monday!

Does this post have anything to do with the OP? not really, but I did ride my bike through Sydney in '96 and the water sucked there! (Not s bad as the Bore water in NZ though)

Water is "Water", IMHO as long as it tastes like "Nothing"!

I like Coors!

Eos of the Eons · 1st March 2008, 10:08 PM

I went to this business woman thingy. There was this one lady with skin care products... with fruit listed as ingredients among other things, like grapefruit and water chestnuts.
She went on and on about how her products have no chemicals in them, no toxins, etc. All natural.

Um. heh heh. No chemicals? So, I told her that water was a chemical...

Oh, she assured me that there was no water in her products... no problemo.

JoeEllison · 1st March 2008, 10:26 PM

Originally Posted by BenBurch

You know what this water is, right?

Its a BYPRODUCT. When they make concentrated fruit juice they do it by evaporating the water and this is just that water condensed and bottled.

Sort of like "clam juice" which is just the water the clams are parboiled in to get the shell to release the meat.

You mean the way the bottle water from Pepsi and Coke are really the water they had anyways, in the bottles they had anyways, without any of the ingredients, and for the same price?

PixyMisa · 2nd March 2008, 05:42 AM

Originally Posted by lionking

A lake house in the outback??? Ain't too many of them.

Got some nice properties on Lake Eyre, or along the Todd River.

JJM · 2nd March 2008, 07:42 AM

I agree that this was a great idea for the seller. After concentrating fruit juice, selling the water under any pretext makes more money than pouring it down the drain. As for the taste and "solids" content, I am told that distilled water is quite bland. I do know that some bottlers of purified water add a trace of calcium chloride to enhance the flavor. I assume they also aerate it to get a little carbon dioxide for flavor, as well.

Concerning the Formula Weight (FW) of the water (18 vs. 20), if I recall the OP, the water is evaporated at low temps, which slightly favors evaporation of FW=18. So, technically they may be correct. However, although sensitive instruments can measure the ratio of FW18/FW20, it is insignificant in terms of the biological properties. Scientists studying climate change as seen in glacial ice cores use the FW ratio in the ice to determine ocean surface temps through history.

quarky · 2nd March 2008, 11:17 AM

ice-9 kicks all other water's butt.

robinson · 2nd March 2008, 12:14 PM

I knew somebody was going to bring up Ice 9.

quarky · 3rd March 2008, 06:03 AM

Originally Posted by robinson

I knew somebody was going to bring up Ice 9.

(sorry)

robinson · 3rd March 2008, 06:51 AM

No no! The thread is nearing the coma phase, so it doesn't matter at all.

quarky · 3rd March 2008, 08:31 AM

cool.

allow me to add another bit of linkless drivel:

Perhaps 10 years ago, I read an article in a science mag. Possibly a good one.

There was an experiment to squash water beyond what has ever been done on earth.
A press was constructed that held a sub-drop sized quantity of water.
(Oddly enough, the crushing force was applied manually, thru gears)

The resulting pressure was described in "oceans", which, if memory serves, is the pressure at the deepest spot in the ocean.
Apologies for not recalling the number of 'oceans' applied, but it was a crap-load.

As i also recall, a new crystal formation was acheived.
(any one that knows of this and can provide a link is my hero)

It wasn't ice-9, evidently.

robinson · 3rd March 2008, 08:35 AM

That was Ice 6, a failed effort.

quarky · 3rd March 2008, 10:44 AM

Originally Posted by robinson

That was Ice 6, a failed effort.

at least we tried, damnit.

zooterkin · 5th March 2008, 01:42 PM

Originally Posted by zenotter

The best bottled water I've had is SmartWater (note: link has NSFW language). It tastes like water should taste.

Not to be confused with this SmartWater, which I just saw on a TV police programme.

zenotter · 5th March 2008, 08:59 PM

Originally Posted by zooterkin

Not to be confused with this SmartWater, which I just saw on a TV police programme.

Yikes!

27th February 2008, 05:23 PM	#42
anor277 Critical Thinker Join Date: Apr 2004 Posts: 313	Originally Posted by BenBurch NobbyNobs, Well, but under normal circumstances a pot of boiling pure water will only ever be ONE temperature; 100 C. Increase the heat and you increase the boiling rate, not the temperature. Only by adulterating the water or putting it under pressure can then water temperature be hotter than 100 C. -Ben You are talking about the normal boiling point; the temperature at which the vapour pressure of the water reaches 1 atmosphere. As I explained before at temperatures (much) lower than 100 C, water has a significant vapour pressure, the which is responsible for evaporation. Change the ambient pressure (up or down) as you say and you will change the temperature of the boiling point.
anor277 Critical Thinker Join Date: Apr 2004 Posts: 313

27th February 2008, 06:39 PM	#43
fuelair Cythraul Enfys Join Date: May 2006 Posts: 28,881	Originally Posted by NobbyNobbs This can't be right. I'm sure evaporation temperature and boiling point aren't the same thing. A quick search doesn't even show a scientific term known as "evaporation temperature". As one site points out, evaporation can occur at any temperature, although it also points out that relative humidity and wind speed are a bigger factor. For further proof, pour a few drops of water on the counter top in a 65 degree (F) room and give it an hour or two. That was an assumption on my part - the real point though was whatever the evap temp they were talking about was, the difference between the evap times of the possible forms of water due to the isotopes of Hydrogen will be too small to matter as they suggested it would. Just as a side, crushing/distilling fruit material to get water sounds awfully expensive compared to opening a tap or buying a lake house in the Outback.
fuelair Cythraul Enfys Join Date: May 2006 Posts: 28,881	Last edited by fuelair; 27th February 2008 at 06:40 PM. Reason: minor stuff

27th February 2008, 08:12 PM	#44
lionking In the Peanut Gallery Join Date: Jan 2007 Location: Melbourne Posts: 29,628	Originally Posted by fuelair That was an assumption on my part - the real point though was whatever the evap temp they were talking about was, the difference between the evap times of the possible forms of water due to the isotopes of Hydrogen will be too small to matter as they suggested it would. Just as a side, crushing/distilling fruit material to get water sounds awfully expensive compared to opening a tap or buying a lake house in the Outback. A lake house in the outback??? Ain't too many of them. BTW congratulations on your 9,000th post.
	__________________ A fanatic is one who can't change his mind and won't change the subject. Sir Winston Churchill

27th February 2008, 08:19 PM	#45
casebro Philosopher Join Date: Jun 2005 Posts: 6,782	I guess the drought in Oz is so bad, they are recycling the water from their fruit juice concentrating plants.
casebro Philosopher Join Date: Jun 2005 Posts: 6,782	__________________ Please pardon me for having ideas, not facts. Some have called me cynical, but I don't believe them. It's not how many breaths you take. It's how many times you have been breathless that counts.

27th February 2008, 08:24 PM	#46
zenotter Garlic Shampoo Wholesaler Join Date: Nov 2007 Location: Otter Town, USA Posts: 1,810	Originally Posted by fuelair By which, I assume, you mean it has no taste at all!! YES! There is a delightful absence of taste I just loooooove.
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27th February 2008, 05:22 PM	#41
korenyx Muse Join Date: Jan 2007 Location: 19th Century Kansas Posts: 827	Originally Posted by Cuddles Another popular claim is about clusters of water molecules. They could be trying to claim that their magic water has lots of clusters of 18 molecules. Of course, it's also possible that they don't really care what people think they're claiming as long as they buy their product. I heard another claim about smaller water molecules . They are supposedly absorbed by the body more easily. I don't remember the brand but I saw it on E! Television so it was popular with the Hollywood set.

27th February 2008, 09:32 PM	#47
BenBurch Gatekeeper of The Left Join Date: Sep 2007 Location: The Universe 35.2 ms ahead of this one. Posts: 32,077	Of course the ultimate in no-taste water is to just distill your own. I do! Distiller cost like 99 dollars. Price per gallon is much cheaper than any water you can buy.
	__________________ Are you IN? Join the IN crowd now!

28th February 2008, 05:45 AM	#48
robinson Banned Join Date: Aug 2006 Posts: 6,136	Originally Posted by BenBurch Of course the ultimate in no-taste water is to just distill your own. Yes! And after looking at what is left in the still after three gallons of tap water, I can't ever drink tap water again.
robinson Banned Join Date: Aug 2006 Posts: 6,136

28th February 2008, 06:27 AM	#49
shadron Philosopher Join Date: Sep 2005 Location: Colorado Posts: 5,717	Oh, nuts - worried about some evil minerals plating out on your gizzard, I suppose. Tell you what - distill all the water out of a pot full of wholesome oatmeal. What does that tell you about what isn't actually water there?

28th February 2008, 06:29 AM	#50
robinson Banned Join Date: Aug 2006 Posts: 6,136	It wasn't the minerals, it was the goo that did it.
robinson Banned Join Date: Aug 2006 Posts: 6,136

28th February 2008, 11:14 AM	#51
shadron Philosopher Join Date: Sep 2005 Location: Colorado Posts: 5,717	Can you be more specific? Goo can mean so many things. Are you saying you got organic chemicals, solvents, sludge form your tap water? Your tank was clean, you house piping undamaged when you started? Have you sued your water district lately? Our tap or well water in Colorado often contains dissolved salts, but never organics or goo in more than trace amounts. I kind of suspect hyperbole, but maybe not.
	Last edited by shadron; 28th February 2008 at 11:15 AM.

29th February 2008, 05:55 AM	#52
fuelair Cythraul Enfys Join Date: May 2006 Posts: 28,881	With water supplies, your mileage will always vary!!
fuelair Cythraul Enfys Join Date: May 2006 Posts: 28,881

29th February 2008, 06:13 AM	#53
BenBurch Gatekeeper of The Left Join Date: Sep 2007 Location: The Universe 35.2 ms ahead of this one. Posts: 32,077	Well, our well water when I was growing up had lots of sulfur in it, and I know of people who have petroleum in theirs (only traces) so I can imagine some pretty nasty boiler scale in a distiller. BTW, boiler scale is one of the ENEMIES when you run steam engines; un-dealt-with it can destroy the ability of the boiler to transmit heat from the firebox to the water and cause a boiler explosion. In practice one "blows down" the boiler through valves in the mud ring and also the water is treated to prevent scale from forming a solid mass using a variety of different formulations.
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29th February 2008, 06:14 AM	#54
quarky Banned Join Date: Oct 2007 Posts: 20,454	I've heard that drinking distilled water is harmfull, eventually. Might need to mix some minerals back in. btw, Years ago I read that very pure water has a lower freezing temp than more normal water. The ice crystals initially form around a speck of adulterant; when there aren't any, it takes more energy to begin the crystalization. Is this wrong? (I defer to smart people)
quarky Banned Join Date: Oct 2007 Posts: 20,454

29th February 2008, 07:53 AM	#55
BenBurch Gatekeeper of The Left Join Date: Sep 2007 Location: The Universe 35.2 ms ahead of this one. Posts: 32,077	No, the amount of minerals in water is SO miniscule that it maybe accounts for 1-2% of your daily intake. No need to replace any minerals if you drink distilled water.
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29th February 2008, 09:05 AM	#56
Madalch The Jester Join Date: Nov 2006 Location: The wet coast. Posts: 8,694	Originally Posted by quarky Years ago I read that very pure water has a lower freezing temp than more normal water. The ice crystals initially form around a speck of adulterant; when there aren't any, it takes more energy to begin the crystalization. Yes, this is mostly wrong. Ultrapure water will tend to supercool, i.e., it can be cooled to lower than its freezing point without freezing, until either a speck of something solid is introduced as a crystallization site, or the sample is given a shake. Then it will immediately start freezing and it will heat up to zero degrees Celcius. But it still has the same freezing temperature, and it has more to do with kinetics than energy. It's tough to do this with water, but there's a number of organic compounds which make easy demonstrations of supercooling (I seem to remember thymol is a favourite).
	__________________ As the size of an explosion increases, the number of social situations it is incapable of resolving approaches zero. -Vaarsuvius It's a rum state of affairs when you feel like punching a jar of mayonnaise in the face. -Charlie Brooker

29th February 2008, 11:21 AM	#57
shadron Philosopher Join Date: Sep 2005 Location: Colorado Posts: 5,717	Originally Posted by fuelair With water supplies, your mileage will always vary!! When Robinson said "tap water" I sort of assumed there was some restrictions on he variation involved. Seems to me we used to have standards about what tap water could be, perhaps a decade or so back.

29th February 2008, 12:30 PM	#58
BenBurch Gatekeeper of The Left Join Date: Sep 2007 Location: The Universe 35.2 ms ahead of this one. Posts: 32,077	Originally Posted by shadron When Robinson said "tap water" I sort of assumed there was some restrictions on he variation involved. Seems to me we used to have standards about what tap water could be, perhaps a decade or so back. Town water, yes. Still do. Well water? Another kettle of fish entirely.
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29th February 2008, 07:52 PM	#59
fuelair Cythraul Enfys Join Date: May 2006 Posts: 28,881	Originally Posted by shadron When Robinson said "tap water" I sort of assumed there was some restrictions on he variation involved. Seems to me we used to have standards about what tap water could be, perhaps a decade or so back. Those standards vary though - and some results depend on the condition of the delivery system (pipes/pipe condition, your pipes, pumping stations and their maintainance). Just today, discovered that you can now be tracked for a reasonable time back as to where you have been and about how long in each place because the water in every place has different concentrations of H and O isotopes and these somehow attach to your hair as it grows. They are now collecting data of that for "research". I'll go see if I can find this again (to verify - it's either under neutron or electron research). Back shortly!! Here it is :http://pubs.acs.org/cen/news/86/i09/8609news6.html You might also want to (same source, different article) look at the totally unrelated but neat way they measure the friction of a single atom being moved over a surface. Ain't real science grand!!!!!
fuelair Cythraul Enfys Join Date: May 2006 Posts: 28,881

1st March 2008, 02:08 PM	#60
quarky Banned Join Date: Oct 2007 Posts: 20,454	Originally Posted by Madalch Yes, this is mostly wrong. Ultrapure water will tend to supercool, i.e., it can be cooled to lower than its freezing point without freezing, until either a speck of something solid is introduced as a crystallization site, or the sample is given a shake. Then it will immediately start freezing and it will heat up to zero degrees Celcius. But it still has the same freezing temperature, and it has more to do with kinetics than energy. It's tough to do this with water, but there's a number of organic compounds which make easy demonstrations of supercooling (I seem to remember thymol is a favourite). mostly wrong? (I think I was 50% correct)
quarky Banned Join Date: Oct 2007 Posts: 20,454

1st March 2008, 08:43 PM	#61
XBoxWarrior Banned Join Date: Dec 2007 Location: Down in the Treme... Posts: 1,232	I live in Colorado, have been to "Red Rocks" (in Morrison) and I like to drink Coors after work, a lot. My tap water is from Pikes Peak, melted snow that flows into the Gillette Flats, if I could bottle and sell it, I wouldn't have to go to work next Monday! Does this post have anything to do with the OP? not really, but I did ride my bike through Sydney in '96 and the water sucked there! (Not s bad as the Bore water in NZ though) Water is "Water", IMHO as long as it tastes like "Nothing"! I like Coors!

1st March 2008, 10:08 PM	#62
Eos of the Eons Mad Scientist Join Date: Jul 2003 Location: Alberta Posts: 13,894	I went to this business woman thingy. There was this one lady with skin care products... with fruit listed as ingredients among other things, like grapefruit and water chestnuts. She went on and on about how her products have no chemicals in them, no toxins, etc. All natural. Um. heh heh. No chemicals? So, I told her that water was a chemical... Oh, she assured me that there was no water in her products... no problemo.
	__________________ Motion affecting a measuring device does not affect what is actually being measured, except to inaccurately measure it. the immaterial world doesn't matter, cause it ain't matter-Jeff Corey my karma ran over my dogma-vbloke The Lateral Truth: An Apostate's Bible Stories by Rebecca Bradley, read it!

1st March 2008, 10:26 PM	#63
JoeEllison Cuddly Like a Koala Bear Join Date: Jul 2007 Location: Florida Posts: 7,276	Originally Posted by BenBurch You know what this water is, right? Its a BYPRODUCT. When they make concentrated fruit juice they do it by evaporating the water and this is just that water condensed and bottled. Sort of like "clam juice" which is just the water the clams are parboiled in to get the shell to release the meat. You mean the way the bottle water from Pepsi and Coke are really the water they had anyways, in the bottles they had anyways, without any of the ingredients, and for the same price?

2nd March 2008, 05:42 AM	#64
PixyMisa Persnickety Insect Join Date: Dec 2002 Location: Sunny Munuvia Posts: 14,903	Originally Posted by lionking A lake house in the outback??? Ain't too many of them. Got some nice properties on Lake Eyre, or along the Todd River.
	__________________ Free blogs for skeptics... And everyone else. mee.nu What, in the Holy Name of Gzortch, are you people doing?!?!!? - TGHO

2nd March 2008, 07:42 AM	#65
JJM Graduate Poster Join Date: Nov 2006 Posts: 1,855	I agree that this was a great idea for the seller. After concentrating fruit juice, selling the water under any pretext makes more money than pouring it down the drain. As for the taste and "solids" content, I am told that distilled water is quite bland. I do know that some bottlers of purified water add a trace of calcium chloride to enhance the flavor. I assume they also aerate it to get a little carbon dioxide for flavor, as well. Concerning the Formula Weight (FW) of the water (18 vs. 20), if I recall the OP, the water is evaporated at low temps, which slightly favors evaporation of FW=18. So, technically they may be correct. However, although sensitive instruments can measure the ratio of FW18/FW20, it is insignificant in terms of the biological properties. Scientists studying climate change as seen in glacial ice cores use the FW ratio in the ice to determine ocean surface temps through history.
JJM Graduate Poster Join Date: Nov 2006 Posts: 1,855

2nd March 2008, 11:17 AM	#66
quarky Banned Join Date: Oct 2007 Posts: 20,454	ice-9 kicks all other water's butt.
quarky Banned Join Date: Oct 2007 Posts: 20,454

2nd March 2008, 12:14 PM	#67
robinson Banned Join Date: Aug 2006 Posts: 6,136	I knew somebody was going to bring up Ice 9.
robinson Banned Join Date: Aug 2006 Posts: 6,136

3rd March 2008, 06:03 AM	#68
quarky Banned Join Date: Oct 2007 Posts: 20,454	Originally Posted by robinson I knew somebody was going to bring up Ice 9. (sorry)
quarky Banned Join Date: Oct 2007 Posts: 20,454

3rd March 2008, 06:51 AM	#69
robinson Banned Join Date: Aug 2006 Posts: 6,136	No no! The thread is nearing the coma phase, so it doesn't matter at all.
robinson Banned Join Date: Aug 2006 Posts: 6,136

3rd March 2008, 08:31 AM	#70
quarky Banned Join Date: Oct 2007 Posts: 20,454	cool. allow me to add another bit of linkless drivel: Perhaps 10 years ago, I read an article in a science mag. Possibly a good one. There was an experiment to squash water beyond what has ever been done on earth. A press was constructed that held a sub-drop sized quantity of water. (Oddly enough, the crushing force was applied manually, thru gears) The resulting pressure was described in "oceans", which, if memory serves, is the pressure at the deepest spot in the ocean. Apologies for not recalling the number of 'oceans' applied, but it was a crap-load. As i also recall, a new crystal formation was acheived. (any one that knows of this and can provide a link is my hero) It wasn't ice-9, evidently.
quarky Banned Join Date: Oct 2007 Posts: 20,454

3rd March 2008, 08:35 AM	#71
robinson Banned Join Date: Aug 2006 Posts: 6,136	That was Ice 6, a failed effort.
robinson Banned Join Date: Aug 2006 Posts: 6,136	Last edited by robinson; 3rd March 2008 at 08:36 AM.

3rd March 2008, 10:44 AM	#72
quarky Banned Join Date: Oct 2007 Posts: 20,454	Originally Posted by robinson That was Ice 6, a failed effort. at least we tried, damnit.
quarky Banned Join Date: Oct 2007 Posts: 20,454

5th March 2008, 01:42 PM	#73
zooterkin Nitpicking dilettante Moderator Join Date: Mar 2007 Location: Berkshire, mostly Posts: 24,531	Originally Posted by zenotter The best bottled water I've had is SmartWater (note: link has NSFW language). It tastes like water should taste. Not to be confused with this SmartWater, which I just saw on a TV police programme.
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5th March 2008, 08:59 PM	#74
zenotter Garlic Shampoo Wholesaler Join Date: Nov 2007 Location: Otter Town, USA Posts: 1,810	Originally Posted by zooterkin Not to be confused with this SmartWater, which I just saw on a TV police programme. Yikes!
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