From: Dr. Bob Klein (drbob@troop111.org)
Date: Mon Aug 05 2002 - 16:27:50 CDT
From the "FWIW" Category: We always add one capful of Polar Pure to
our "to be boiled" water, just to be absolutely sure. Note that this is
far less than what is required (i.e., 2 oz per gallon), but bringing the
water to a boil massively multiplies the purification power of the
iodine (remember, iodine oxidation is a chemical process, and every 10
degree C rise in temperature doubles the rate of reaction). This
eliminates any concern about how long to boil, or whether the increased
elevation means the water is boiling at "too low" a temperature. [You
might end up with some blue mashed potatoes! - but that's harmless,
albeit rather odd looking....]
CoopWright@aol.com wrote:
>
Bottom line is if you have to bring your water to a boil for cooking,
then you have met the water purification requirements. We have used
this technique for years at Philmont, in the Smoky Mountain National
Park, in the Adirondacks and in Maine. Like Wally says, it does take
some discipline in keeping the good water from mixing with the bad, but
it will save on the amount of time spent purifying water, reduce the
amount of iodine your body takes in, and save on fuel.
Coop
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