Non-potable water is a subset of fresh water. It is not (or is not known) to be clean and safe enough for human consumption. Depending on the type and level of contaminates, it may be used for cooking, cleaning, or hygiene. Water for cooking has lower requirements for biological purity because the water is usually boiled during preparation. Water used for cleaning or external hygiene may be of even lower quality assuming one is careful not to ingest the water, or get it in open sores or mucous membranes.
Non-potable water must be filtered and purified prior to use for human consumption.
Potable water, by contrast, is water that is safe for human consumption.
Uses for non-potable water
Note: non-potable in this use means "not known to be safe for direct consumption." This might be city water from non-approved sources, natural running sources, etc. Water that is contaminated by other matter (radioactive, heavy metals, chemicals) should not be used.
- clean stuff: self (bathing), dishes, laundry, inside/outside of van
- fill the dog's waterbowl
- use it for cooking (enteric pathogens will be killed by boiling)Cite error: Invalid
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- make coffee (boiled, not cold-brewed)
- make sprouts (cooked only, not to be eaten raw)
>> All waterborne enteric pathogens are quickly killed above 60°C (140°F), therefore, although boiling is not necessary to make the water safe to drink, the time taken to heat the water to boiling is usually sufficient to reduce pathogens to safe levels. Allowing the boiled water to cool slowly will also extend the exposure of waterborne enteric pathogens to lethal temperatures.[1]
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