Distillation is the oldest form of water purification. This process dates back as far as 200 AD from writings of Aristotle. Distillation begins by heating water to its boiling point. The water vapor is captured and cooled to a point where it condenses the steam into water and is captured in clean container.
Most of the impurities are left behind in the original container. There can some be carry-overs found in the product water:
Water Distillation Warning
Contaminants and Organics such as pesticides and herbicides, with boiling points lower than 100°C, cannot be removed effectively and can usually become even more concentrated in the product water. Because of the energy expense and time of heating water to its boiling point, many use deionized water may be preferred. Distilled water will typically display a low pH or somewhat acidic. It is recommended to be contained in glass. Since there is not much left after the process, distilled water is often called “aggressive or hungry” water. It has little or no minerals or oxygen and thus has a flat taste, which is why it is commonly used only in industrial applications.
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