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Apologies if this is a chemistry question

I've read that drinking water contains dissolved oxygen to the tune of $10\:\rm{ppm}$.

I've also read that raising the temperature of water will remove some dissolved gases.

Given standard temperature and pressure, what percentage of disolved oxygen will be removed from the water by boiling?

Specifically there's a running arguement in the office that when making tea one should never reboil the kettle, the reason being that the tea will taste bad because the dissolved oxygen has been removed.

Thanks for your help, apologies if this question doesn't fit.

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I never knew that dissolved oxygen can make stuff taste different. Then again, I don't drink tea/coffee often (I value my sleep), so I may not know. – Manishearth Mar 23 '12 at 16:38
I personally think this is on-topic -- physical chemistry is just physics which is used more by chemists. It's still physics. – Manishearth Mar 23 '12 at 16:53

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The graph(blue lines are what you want) only goes till $50^o C$, but we can extrapolate and say that the oxygen level will become a fifth or so by the time the water reaches its boiling point.

The solubility comes from Henry's law, but I don't know the temperature dependance of the proportionality constant $k_H$--I'll check it out tomorrow and edit it in..

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Can you address the last paragraph of the question? Is re-boiling the kettle likely to make much difference to the amount of dissolved oxygen? Or, to put it another way, when you raise the temperature of the water, how long does it take for the oxygen to reach its new level? – Rocketmagnet Sep 2 '15 at 19:48

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