More specifically, does almost boiling water have the same effect? Or is there something particularly special about boiling water that kills germs/bacteria? – if so what is it, and why is it special?
In: Chemistry
It’s just the temperature. You don’t need to boil it necessarily, usually just keeping it above 160°F for long enough will kill most bacteria, but boiling water for a little while is usually faster and you can tell when water is boiling by just looking at it and leaving your stove on, whereas you’d need a thermometer and/or some fancy tech like a Sous vide to keep it at around 160° or any other specific temperature.
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