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PostPosted: Sat Nov 18, 2006 10:00 am    Post subject: Solid! Reply with quote

My friend in Portland graciously let me have some of his water.

Let me home town of Kent, WA has some of the worst water in the country. It's tainted with lots of contaminents. In fact one of the brochures from the water department mentioned some "small portion" of users who may experience liver or kidney ailments or chrome's disease from the pollutants (!)

Also, in general, the water in the Seattle area (Kent is 16 miles southeast of Seattle) is laced with chlorine. This is because the water system has a lot of "store and forward" reservoirs. These tend to get polluted by a lot of biotins (fish poop) and they compensate with heavy chlorination.

Portland water is some of the best in the world. I haven't researched it, but my guess would be that it's free flowing -- from the glacier to the faucet -- with little or no additives.

That said, when I visit my friend, I have been taking back as many empty juice bottles full of water as I can scour.

On my last trip I took back quite a bit, and, with a mid-sized refrigerator, I put a bunch of them up in the freezer, figuring they would be less likely to acquire biotins and there's more space up there anyway.

Here's the sciency part: When I took some of these frozen juice bottles full of Portland water and put them down into the refrigerator to melt...well, to be scientific, they took a damn long time to melt! In fact, two of the bottles, melted slightly around the outer surface, and I would drink off that water, but basically the ice continued to fill the main part of the bottle. This went on for almost 4 days! I finally let the water bottles sit on the counter for a few hours to fully melt.

My question is this: how can ice last so long in temperatures that are above freezing? I kept my refrigerator at the mid-range, factory preset "5" level. I think this would put it at about 40 degrees. Things in the refrigerator compartment don't freeze, so I know it's definitely no where near freezing.
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