As water is such an important factor in cooking with moist heat,
something concerning its nature and use should be understood. Therefore,
before considering the moist-heat cooking processes in detail, the
function of water in the body and in cooking and also the kinds of water
are discussed.

34. FUNCTION OF WATER IN THE BODY.--Water supplies no energy to the body,
but it plays a very important part in nutrition. In fact, its particular
function in the body is to act as a solvent and a carrier of nutritive
material and waste. In doing this work, it keeps the liquids of the body
properly diluted, increases the flow of the digestive juices, and helps
to carry off waste material. However, its ability to perform these
necessary functions in the right way depends on its quality and
its safety.

35. KINDS OF WATER.--Water is either hard or soft. As it falls from the
clouds, it is pure and soft until it comes in contact with gases and
solids, which are dissolved by it and change its character. It is
definitely known that the last of the water that falls in a shower is
much better than the first, as the first cleanses not only the air, but
the roofs and other things with which it comes in contact. In passing
through certain kinds of soil or over rocks, water dissolves some of the
minerals that are contained there and is thus changed from soft to hard
water. If sewage drains into a well or water supply, the water is liable
to contain bacteria, which will render it unfit and unsafe for drinking
until it is sterilized by boiling. Besides rain water and distilled
water, there is none that is entirely soft; all other waters hold
certain salts in solution to a greater or less degree.

The quality of hardness, which is present in nearly all water, is either