Hello, I'm a water quality specialist with a focus on the properties and treatment of various types of water. When it comes to boiling water, the process is generally the same regardless of whether the water is alkaline or not. However, there are a few considerations to keep in mind.

Boiling water serves several purposes: it can kill bacteria and other pathogens, reduce the concentration of certain chemicals, and in some cases, it can help to precipitate out minerals that are dissolved in the water. Alkaline water, which has a higher pH level, may contain more minerals such as calcium and magnesium, which can affect the boiling process.

When you boil alkaline water, you might notice a few things:


1. Scaling: There could be more mineral deposits or "scale" forming on your pot or kettle as the water evaporates. This is because the minerals in the water are less soluble at higher temperatures and can precipitate out.


2. Boiling Point: The boiling point of water can be slightly elevated if the water is very hard or has a high mineral content, which is common in alkaline water.


3. Taste and Appearance: Boiling can change the taste and appearance of the water due to the removal of some dissolved gases and the precipitation of minerals.


4. Safety: Boiling is an effective method to make most water safe to drink by killing harmful microorganisms, but it does not remove chemical contaminants.

To ensure safety and better water quality, it's important to let the water cool slightly after boiling before pouring it into a clean container to minimize the reintroduction of any minerals or contaminants that may have been deposited during the boiling process.

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The alkaline water will retain its alkalinity and the water molecules are still micro-clustered. However, the positive ions may be reduced due to oxidation. Alkaline water at level 4 is specially recommended for boiling/cooking of soups, rice, and stew as it helps to reduce acidity in these foods.read more >>