Abstract
IT is often desirable to be able to ascertain whether water alleged to have been boiled for drinking purposes has in reality undergone the treatment. This may be readily determined by means of indicators appropriate to the type of water, for the effect of boiling is always to lower the hydrogen-ion concentration by removing carbon dioxide from solution and decomposing bicarbonates.
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ATKINS, W. The Differentiation of Boiled and Unboiled Water. Nature 108, 339 (1921). https://doi.org/10.1038/108339b0
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DOI: https://doi.org/10.1038/108339b0
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