Water Puriication: Boiling

Boiling Water in an Emergency Situation
https://www.thereadystore.com/survival-tips/25/how-long-do-i-need-to-boil-my-water-to-make-it-safe-to-drink/

Whether you’re backpacking the Appalachian Trail, camping with family or in a place where the water is un-sanitized, it is important to know how to make it safe to drink. There are various ways to purify water in the wilderness (filters and chemicals) but boiling water has been used by our ancestors for centuries.  ---CONTINUED at LINK---

Boiling
https://grandpappy.org/hwater.htm

Kills Protozoa, Bacteria, and Viruses.
Does Not Neutralize Harmful Chemicals or Radioactive Particles.

Boiling is the BEST method for killing ALL the pathogens in the water. Even the most expensive commercially available water filter can't make that claim. Therefore, let's examine this method very carefully.

Water boils at approximately 212°F at sea level at a barometric pressure of approximately 30.3 inches of mercury. The boiling point of water decreases as the barometric pressure decreases. Therefore, the changing barometric pressure in your area has as much impact on the boiling point of water as the altitude at which you live. The following table illustrates this relationship: ---CONTINUED at LINK---

Boiling
http://www.nationalterroralert.com/safewater/

(Scroll down page for this)

Boiling and chlorinating: Water can be purified by boiling. Boiling times may vary from state to state, depending on altitude. In Colorado, the water is safe to use once after it has been boiled for three to five minutes and has cooled. If you plan to store boiled water, pour it into clean, sanitized containers and let it cool to room temperature. Then add 5-7 drops, or 1/8 teaspoon, of chlorine bleach* per gallon of water (1/2 teaspoon per 5 gallons). Stir or shake the solution to mix it. Cap the containers and store them in a cool, dry place.

Boiling
OA Guide to Water Purification part of The Backpacker's Field Manual
by Rick Curtis

  This material is taken from Chapter 4 - Hygiene & Water Purification from The Backpackers Field Manual by Rick Curtis.

Boiling

Boiling is the most certain way of killing all microorganisms. According to the Wilderness Medical Society, water temperatures above 160° F (70° C) kill all pathogens within 30 minutes and above 185° F (85° C) within a few minutes. So in the time it takes for the water to reach the boiling point (212° F or 100° C) from 160° F (70° C), all pathogens will be killed, even at high altitude. To be extra safe, let the water boil rapidly for one minute, especially at higher altitudes since water boils at a lower temperature (see page 68.)

How to Find Water and Make It Safe to Drink
https://grandpappy.org/hwater.htm

Boiling
Kills Protozoa, Bacteria, and Viruses.
Does Not Neutralize Harmful Chemicals or Radioactive Particles.

Boiling is the BEST method for killing ALL the pathogens in the water. Even the most expensive commercially available water filter can't make that claim. Therefore, let's examine this method very carefully.   ---CONTINUED---

Making Water Safe to Drink: A Tutorial
https://thesurvivalmom.com/making-water-safe-to-drink-a-tutorial/

Excerpt:

Bringing water to a boil kills any organisms in it. Contrary to some sources, water does not have to be boiled for "ten minutes, plus a minute for every thousand feet above sea level" or for any of the other recommendations you may have read about!

The time it takes to ... ---CONTINUED---

Boiling
http://water.epa.gov/drink/emerprep/emergencydisinfection.cfm

Boiling is the surest method to make water safe to drink and kill disease-causing microorganisms like Giardia lamblia and Cryptosporidium, which are frequently found in rivers and lakes.
These disease-causing organisms are less likely to occur in well water (as long as it has not been affected by flood waters). If nottreated properly and neutralized, Giardia may cause diarrhea, fatigue, and cramps after ingestion. Cryptosporidium is highly resistant to disinfection. It may cause diarrhea, nausea and/or stomach cramps. People with severely weakened immune systems are likely to have more severe and more persistent symptoms than healthy individuals. Boil filtered and settled water vigorously for one minute (at altitudes above one mile, boil for three minutes). To improve the flat taste of boiled water, aerate it by pouring it back and forth from one container to another and allow it to stand for a few hours, or add a pinch of salt for each quart or liter of water boiled.

If boiling is not possible, chemical disinfection of filtered and settled water collected from a well, spring, river, or other surface water body will still provide some health benefits and is better than no treatment at all.

From Homeland Security-Boiling and chlorinating:
http://www.nationalterroralert.com/safewater/

In an emergency, if you do not have water that you know is safe, itâ€s possible to purify water for drinking. Start with the cleanest water you can find and treat with one of the following methods:

* Filtering and chlorinating: You can filter water if you have a commercial or backpack filter that filters to 1 micron. These are available in sporting good stores and are recommended for use when back-packing. They are not recommended to clean large volumes of water. Filtering eliminates parasites such as giardia and cryptosporidium, but it may not eliminate all bacteria and viruses. Therefore, it's recommended that 5-7 drops (1/8 teaspoon) of chlorine bleach* be added per gallon of filtered water (1/2 teaspoon for 5 gallons). Stir or shake the solution to mix it. Wait 30 minutes before using the water, or cap the containers and store them in a cool, dry place.

*Use liquid household bleach that contains 5.25 percent hypochlorite. Do not use bleaches with fresheners or scents as they may not be safe to consume. The above treatment methods use a two-step approach so less bleach is needed, yet giardia and cryptosporidium are destroyed through boiling or eliminated by filtering. Chlorine may not be effective against these parasites. Since adding too much chlorine to water can be harmful, it's important to be as accurate as possible when measuring.