as title 🙂
In: Biology
Temperature of something changes its chemical reactivity, but also as the temperature of water rises it loses the ability to retain dissolved gases.
So one of the things we do to make water palatable is put the little screen on our water taps, called aerators, so that The water doesn’t taste all “flat” coming out of the tap.
Evolution has designed us to prefer running water over still water because running water is usually not stagnant and so is less likely to be disease ridden.
So as you heat the water you taste more of its mineral, salt, and ion content as it loses dissolved oxygen, carbon dioxide, and nitrogen.
The removal of dissolved gases is also strongly implicated in my boiled water freezes faster than tap water. Getting rid of all those gases helps the thermal transfer of the water itself.
There’s like a whole bunch of science happening in all sorts of different directions. And there’s a whole bunch of biological reasons for our body to be sensitive to all of these elements.
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