Just insert the words "may be" into any conclusion and you're covered.
For example I "may be" related to Cal Weldon and its too early to say but 99% of scientists argue that they may someday prove this assumption correct.
But yeah, kind of a dick move to be making any sort of conclusion when I haven't got a full understanding of the article.
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I know for sure we are not because if we were related, you wouldn't admit to it.
?
I thought you jumped to conclusions and was trying to gently pull you back from that. Certainly didn't mean any sort of snide commentary. If I had access to the full article, I'd be happy to tell you just how large an effect they measured.
Don't worry about it, you were sufficiently polite.
Nope I was just sharing the possibility so that you guys can jump in and prove me wrong
Asking a question.
Replying to something that scott wurcer may have been implying as a result of the post about that scientific article. I'm basically asking another question of scott wurcer here so that he can clarify his position. and he did:
And this is just me regurgitating what my limited understanding of what the paper's conclusions are:
Here is where I made the "jump to conclusions":
Again that "may" word again. So... Are you implying that a paper detailing any sort of chemical reaction taking place while exposed to microwave radiation does not mean that chemical reactions do not take place in a simple glass filled with tap water?
Or are you implying that chemical reactions may be taking place, but that it is wild of me to conclude that chemical reactions alone could explain why microwave radiation is causing tap water to taste differently from ordinarily boiled water?
My stance is that there may be a chemical reaction taking place in the tap water in the glass in the microwave and that it might explain the difference in taste. In addition to any other reaction taking place in regards to dissolved solids and oxygenation of the water. As a result of reading this article.
I mean, bottom lining it here, if scientists have observed chemical reactions taking place in a glass of water and hydrogen peroxide that is being irradiated by microwave energy then I believe that other chemical reactions could also be taking place in an impure glass of water inside of an ordinary microwave oven.
Bottom lining it even further, I'm saying that an observation of one natural process in one experiment (chemical reactions) could mean that another natural process could be occurring in another experiment, or in this case, a domestic task. ie boiling water. I'm not saying anything other than that.
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Eau no, who could forget la memoire de l'eau? (You can sometimes see it, if it's a calm day).
Haha, it's all good. If the water tastes different being boiled in the microwave versus the stove/electric heaters, then the difference must be in the chemical composition. That's a given, so I figured we were past that point. What that change is would be the discussion, where it read you were hanging your hat on the whole H2O2 thing. So sorry if I misread that. If anything, with the stirring due to boiling, I'd expect *more* is happening in the case of the normal boil due to degassing and fluid movement. Likewise, ceramics are pretty inert so you're getting less interaction with the heating vessel in the nuke.
Drinking very pure water has a really strange taste. Promise.
Can we go back to being nonsensical, please?
Do you guys who uses RO (Reverse Osmosis) add some of the trace minerals back to the water after filtering, I have learned that very pure water isn't that healthy in the long run to due the lack of trace elements as RO is very efficient in removing virtually everything.
Also, water without trace elements is a bit accidic, not good tasting.
What is the reason RO is so popular in US, fluoridation?
Also, water without trace elements is a bit accidic, not good tasting.
What is the reason RO is so popular in US, fluoridation?
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