Assessment of multiple boiling of potable water utilizing household kettles for consumption

Abstract

Boiling potable water utilizing 11 household/office electrical kettles for sterilization and aesthetic purposes is common among all age groups. However, the effect of continued boiling of the same water multiple times utilizing household electrical kettles on potable water quality has not been investigated previously; thus, the current study experimentally investigates the effect of reboiling potable water seven times on potable water quality. Kettle H (Dexon) recorded the highest concentration increase in Cl− and of 62.5 and 104%, respectively. In the case of cations, kettles I (Dexon Glass) and H (Dexon) recorded the highest concentration values for Na+ (48.8 ppm) ion in comparison with Ca2+ (31.8 ppm; kettle K (Moulinex)) and Mg2+ (5.8 ppm; kettles I and H). Kettles A (Sharp) and E (Black + Decker) showed a total dissolved solids (TDS) value of 34 ppm and a pH value of 9.05, respectively, after the second boiling that is undesirable as per the permissible standards. It is observed that kettles with a water compartment made of stainless steel displayed values closer to the raw sample after one to two boils as per anions, pH and TDS analyses. Moulinex, Tokyo, Wansa and Bosch showed the best results in the case of various analyses. HIGHLIGHTS Impacts of reboiling of water in various kettles.; Represented the physiochemical changes of water upon boiling.; Compared the results with regulatory standards.; Informed choice for the consumer in choosing kettles.;

Keywords

• boiling
• drinking water
• kettle
• total dissolved solids