## Anything over the vaporization point will get rid of something at
least as well as *at* that point.
Since water cools itself as it boils *by* releasing vapors, it won't go
much over it's boiling temperature at a given atmospheric pressure.
I would *think* that most distilled water is vacuum distilled as a by
product of condensing foods. [Don't know if that's a fact..but maybe not as
I recall smelling orange juice real strong around OJ packing plants in Florida]
Ode
I think it is an excellent idea. However since it has not been determined
whether the contamination is of lower or higher boiling point than water,
the last should not be distilled either, the contamination may be coming
over in the last 10% instead of the first 10%.
Marshall
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