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Hydrogen gas (aka, H2, dihydrogen, molecular hydrogen) is not very soluble in water, although it is more soluble in cold water than in hot water, which is a general trend for gasses dissolved in water.
has some graphs for the solubility of some common gasses, including H2, as a function of temperature. I think H2 is the 8th graph, out of 14, so you have to scroll down to find it.
Anyway, from this graph, the solubility of H2 gas in water, the maximum amount that can be dissolved, is approximately 1.6 milligrams per kilogram of water, or 1.6 parts per million on a weight per weight basis. Dividing by the molecular weight of H2, which is 2 g/mol, gives 1.6/2 = 0.8 millimol per kiliogram of water, or 0.8 millimol per liter = 0.8 milli molar. And that number is slightly larger than, (0.55 to 0.65 mM) a number I found quoted here,
I dunno. It just seems funny to me that this very small concentration is what people are calling hydrogen rich, or enriched. I mean maybe it is, if hydrogen gas dissolved in water is actually therapeutic at those concentrations.
Back to your original question about cooking, the graph in the first link shows that more H2 will dissolve in cold water than in hot water. For that reason alone, I would guess the magic hydrogen rich water is better suited for cold drinks than hot ones, and cooking with it will cause most of the H2 to come out of solution, ie. boil off. That is cooking with it may transform it into ordinary water, or make so it contains much less dissolved hydrogen than it did to start with.
+1 Great Reference; Thanks for the info !
You may loose a bit more during cooking, but Your graph shows the maximum potential.
thanks for providing the links. As molecular hydrogen is the smallest molecule and lightest element in existence, its also extremely powerful. It is able to easily enter the cells & mitochondria better than any other anti oxidant. Compared to Vit C & E they are so large that they must first be digested by the stomach before the body can actually use it. H2 is a gaseous state, so when consumed it goes through the stomach lining & immediately is working as an antioxidant. The beneficial therapeutic effects of H2 has been tested in over 200 disease models and known for its anti inflammatory, anti allergy & anti obesity effects. As an antioxidant it selectively scavenges free radicals and converts them into water. This baby will be making its way on to the Nobel prize awards!!! What an amazing & powerful molecule!
thank you guys!!!!!! ;)
Hold on as H2 dissipates using in cooking would only diminish the qualities wouldnt it...
the more energy you add to the equation the more the dissolved hydrogen in the water will react with oxygen in the surrounding environment; Rather then in the human body.
well I also wondered about using it in making topshelf spirits...but that would change it into propane or methane or something!
I'd use it as Mix; Gin & H2 water on Ice with some citrus slices in it? Dam I wish I wasn't working today >.< Besides, then your guests can see you pouring the H2 water directly in, Give it a bit of a spotlight right? :P If it's only on alcohol for 20 min the loss of the h2 should be minimal for the same reason above.
BTW, take a look at the link Jack-a-Lopez posted about the chart. It shows the maximum that can be Dissolved at a certain temperature. It won't be a set guide for dissipation while cooking, rather the Maximum that Could be in there. Guarantied you won't have more then the chart says.
Hydrogen flames are hard to sight adjust. You don't see a H2 flame. Easy to get burned
You can add smell to other gases, the reason it works is those gasses is they are heavier then air and the molecules are complex atomic arrangements that easily drag the skunk smell with them. H2 on the other hand has a diatomic atom that wants to float up and cannot carry a good or bad scent without dropping it ie letting it go to fall out in the gas lines.. A
Agreed, best to be carefull. Usually you will see the Heat-ripples and not the flame it's self. I've burned myself on a few Bunsen burners because of that x_x
Iv used H2 flame for edge finish on fine cut plexiglass but have no idea of what "hydrogen rich water" is ??
Other then there are two hydrogen atoms to every oxygen in a water molecule.
if you visit
www.molecularhydrogeninstitute.com it will tell you everything about it. I find it extremely intriguing!!
Yhea I've done the same; Doesn't leave the residue that propane or butane does :)
On the face of it, many gases can be dissolved in a liquid. (CO2 desolved in clouds = Acid rain) The theory is the H2 molecule will bond with the "free radicals," and produce pure H2O(X2), so they considered it an anti-oxidant.
There was a study back in 2007 that said there was the Potential that Hydrogen enriched water could be an antioxidant. Their main concern was the delivery method; What would be the most effective, and stable means of delivery.
If you are thinking of using it as a fuel for burning (a gas flame) then there is no problem as long as you are careful to make certain there are no gas leaks. Burning hydrogen will produce only water vapor so it can be used with no danger of carbon monoxide but if you are in a closed room it can deplete the room of oxygen if you burn enough of it. The biggest problem is that it is highly explosive. It has no smell and is invisible so the first indication of a leak may be an explosion. Because it is so volatile its use is generally discouraged but not because it won't work for fuel. It's because its dangerous to work with.
thank you but no. Am just interested in Hydrogen rich water (H2) and what affect it would take on if it were used in cooking...
I believe they use hydrogen to change vegetable oil into a solid form like crisco. Digging it out of the old dusty section, hydrogenated vegetable oil, makes for solid stuff like margarine and frying fat. It could have a similar effect on anything you cook in it depending. I don't remember reading on how the exact process works. You wouldn't want the oils in your food turning into lard, that would not be apetizing. But then like I said I don't remember to much about the process.
interesting! Does anyone know what making home made spirits would be like using molecular hydrogen water?
I'm guessing your asking about Hydrogen Enriched Water, rather then cooking with Hydrogen Gas.
Cooking just about anything will reduce the Nutritional value and change various proporties. I would assume that at least some of the dissolved hydrogen would boil away, or bond with the oxygen because of the added heat. As long as you don't have to Boil the water you shouldn't loose too much. Try using some Litmus paper to gauge the acidity of the water before and after bringing it to a boil for a few min. you may not even see a noticeable difference.
cool thank you! Yes correct I am speaking of Hydrogen Rich Water. So to be clear if I keep it from boiling than it wont change much of the H2 structure that is therapeutic? In other words I am asking will it still be beneficial?
It should still be beneficial, Just minimize how long you heat it for, and how hot it gets.
Even without heating the hydrogen will slowly dissipate. Adding heat will just make it happen faster; like most other chemical reactions. I only suggest keep it beneath boiling for an easy reference. The only way to know how much you lost is with the litmus paper. Check a pool supply store, nice and cheep !
hey thanks Wired!! :)
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Posted:Dec 4, 2014
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