Take the 2-minute tour ×
Physics Stack Exchange is a question and answer site for active researchers, academics and students of physics. It's 100% free, no registration required.

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.

share|improve this question
    
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

1 Answer 1

enter link description here

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..

share|improve this answer

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.