DI water makes superb coffee since there is nothing in it to screw up the
good coffee beans. I used it for years.
:-Peter <obrien at pharm.med.upenn.edu> wrote in article
<obrien-0510961709220001 at brass6.med.upenn.edu>...
> In article <536295$o0g at news1.dra.com>, Milverneus Millerion
> <miller at diamond.jcn1.com> wrote:
> @--> DeIonized water contains no Sodium, Calcium, Magnesium, or any other
> @--> good, or bad, in it. When you drink the water it is devoid of salt.
> @--> Electrolyte balance, however, is maintained by the kidneys. I have
> @--> consumed DI water from some faucets in some chemistry labs and
> @--> its taste (or lack of it) to other waters. I am not sure if it
> @--> better for someone on a low sodium diet than hard water.
> @--> which occurs in some places, might reduce cavities, however, I don't
> @--> know what other effects it might have. As to studies I don't
>>> IMNSHO, deionized water tastes terrible. I wonder if the lack of ions
> creates a "taste" of it's own? New Orleans water often wins the "best
> tasting municipal water" award. All they do to treat it is to draw it
> from the old Black Muddy River, allow the sediments to settle, and to
> in a bit of chlorine. Mmmmm tasty!
>> To bring this back to science...
>> Are gustatory receptors ion channels? What part of taste is determined by
> the ionic strength of a solution? I know that olfactory receptors are
> often GPCRs, but are any receptors for taste in the GPCR family?
>> Perhaps this thread should wander off to another group?