define filtering and boiling in 5 or 10 points
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Explanation: Filters make up the biggest chunk of your water treatment options. By definition, filters physically strain out offending critters larger than a given size. Some filters remove, or filter out, protozoans and bacteria, and there are filters that "purify," which means they remove viruses, too.
Filters make up the biggest chunk of your water treatment options. By definition, filters physically strain out offending critters larger than a given size. Some filters remove, or filter out, protozoans and bacteria, and there are filters that "purify," which means they remove viruses, too. Which type you choose depends on the degree of risk you're willing to take. Obviously, purifiers are the safer way to go because they strain out the hard-to-get viruses. But purifiers cost more, and they tend to clog more quickly than nonpurifiers. All filtering devices clog eventually, some sooner than others. Since a plugged-up filter does you about as much good as a tent without a roof, this is an important factor to consider when shopping.
For many years now, boiling has been the most foolproof way to make your water safe because no micro-cootie, no matter how tenacious, can survive a rolling boil. Experts disagree on how long water needs to boil in order to be safe for drinking. Some say just reaching boiling point (212°F) is sufficient. Other say you must sustain a rolling boil for 3 minutes.
Boiling is foolproof in the sense that you don't have to rely on any mechanism other than your ability to start your stove or to make a fire. While boiling does have drawbacks, like using up fuel and time, it's the way to go for your cooking water. In other words there's no need to filter or chemically disinfect water that you're going to use to cook rice. Just dip your pot in the stream, set it on the stove, and bring it to a boil.
One other option for treating your water: iodine, which comes in tablet, crystal, and liquid forms. For years iodine has been the most efficient way for backpackers to treat water because it's lightweight, cheap, and as easy as dropping a sugar cube into a cup of coffee. Iodine has its downside, however. First, if you're dealing with murky, foul-tasting water, iodine does nothing to make it more appealing. In fact it makes it taste even worse. Second, and more importantly, experts recently have discovered that iodine doesn't kill Cryptosporidium, a protozoan that's becoming increasingly common in North American backcountry water.
The last option is liquid drops, which use chlorine dioxide to disinfect water. The two manufacturers who make the drops, McNett and Aqua-Lung, claim that when mixed correctly, they take care of Giardia and Crypto.
Answer:
Filtration
Filtration is a physical, biological or chemical operation that separates solid matter and fluid from a mixture with a filter medium that has a complex structure through which only the fluid can pass. Solid particles that cannot pass through the filter medium are described as oversize and the fluid that passes through is called the filtra
Boiling
Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. There are two main types of boiling: nucleate boiling where small bubbles of vapour form at discrete points, and critical heat flux boiling where the boiling surface is heated above a certain critical temperature and a film of vapor forms on the surface. Transition boiling is an intermediate, unstable form of boiling with elements of both types. The boiling point of water is 100 °C or 212 °F but is lower with the decreased atmospheric pressure found at higher altitudes.
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