Key Takeaways
- Boiling water for 15–20 minutes allows free chlorine to evaporate. However, it is as practical or efficient to handle all your drinking water.
- Boiling water does not remove fluoride, chloramines or heavy metals
- Municipal water authorities disinfect tap water with chlorine or chloramine to kill pathogens.
- Chlorine levels in drinking water usually range from 0.5 ‑ 1.5 mg/L and should not exceed 5 mg/L. Some household taps have been measured above 3 mg/.
- Chlorination is considered safe at regulated levels, but it can cause an unpleasant taste and smell. Chlorine exposure can irritate eyes, skin and the respiratory tract.
- Letting tap water sit uncovered for 24–72 hours allows chlorine to dissipate naturally. Aerating or pouring water back and forth speeds up the process. Lemon juice or vitamin C can also neutralise chlorine.
- Reverse osmosis is one of the few technologies that can reduce PFAS and lead, contaminants that boiling cannot address.
Introduction
Many Sydneysiders trust the “clean and green” reputation of Australian tap water. Our water authorities work hard to ensure safety, using chlorine or chloramine to kill bacteria and viruses.
According to the Department of Health, chlorine levels in drinking water usually range from 0.5 mg/L to 1.5 mg/L and should never exceed 5 mg/L.
Chlorination has eradicated diseases like cholera and typhoid. But, it also leaves an unmistakable taste and smell.
If you have ever wondered whether boiling water does remove chlorine from your tap, you’re not alone. This guide explains why chlorine is used and what side effects it can have. It also outlines the best ways to remove chlorine from your water.
Why Chlorine Is Added to Tap Water
A proven disinfectant
Chlorine has been used worldwide for more than a century to disinfect drinking water. It is popular because it is simple, reliable and cost‑effective. Chlorine destroys microorganisms such as Escherichia coli, Listeria and Salmonella in drinking water. This dramatically reduces cases of water‑borne diseases.
Chlorination also leaves a small “free chlorine residual” in pipes to protect water during distribution. In Western Australia and most Australian states, normal concentrations range from 0.5 to 1.5 mg/L, and regulators set a maximum of 5 mg/L.
Taste, smell and by‑products
Although chlorine at these levels is considered safe, many people are sensitive to its taste and odour. The Department of Health notes that most people can smell chlorine at about 0.6 mg/L. Some individuals can detect as little as 0.2 mg/L.
Unpleasant taste and odour are the most immediate complaints. Chlorine can react with organic matter to form by‑products such as trihalomethanes and trichloramines.
The U.S. Council of Environmental Quality also warns of an increased cancer risk for those consuming chlorinated water. Regulatory agencies limit by‑product levels. These findings illustrate why many households look for ways to remove chlorine from water naturally.
Health concerns
At regulated concentrations, chlorine is not considered carcinogenic, but exposure can cause irritation. The New York Department of Health notes that inhaling low levels may irritate eyes, skin and airways and may cause sore throats or coughs. Higher concentrations can cause chest tightness and difficulty breathing.
Contact with concentrated liquid chlorine can result in chemical burns. Prolonged exposure during showering may contribute to dry skin or exacerbate eczema. Drinking chlorinated water is generally safe. However, limiting exposure can alleviate taste issues and potential long‑term risks.
Methods for Removing Chlorine
Boiling water
Many people wonder whether boiling water does remove chlorine and chloramine. Free chlorine (Cl₂) is volatile and will evaporate when water is boiled. The Environmental Literacy Council advises boiling for 15–20 minutes. This method does have drawbacks:
- Time and energy: Heating water to a rolling boil for 15–20 minutes consumes gas or electricity and requires cooling before drinking.
- Limited scope: Boiling removes free chlorine but it does not remove fluoride or chloramine. Boiling may actually concentrate non‑volatile chemicals, so it does not remove chemicals like lead or PFAS.
- Small volumes: This technique is suitable for small amounts of water but impractical for an entire household. It is sometimes used to remove chlorine from water for fish, but it does not remove chloramine.
Boiling is best reserved for emergencies rather than daily consumption due to its limitations.
Natural evaporation and aeration
Chlorine will naturally off‑gas if water is left uncovered. Leaving tap water to sit for 24–72 hours allows most chlorine to dissipate. Putting the jug in the refrigerator or in sunlight can encourage evaporation, but it will take longer in cool conditions.
Aeration methods—such as pouring water back and forth between two containers or using an aquarium air pump—speed up degassing. Aerating for 12–24 hours is usually sufficient.
These approaches cost little but are inconvenient for households needing large volumes and do not work on chloramine. The process relies on evaporation, so if you are wondering whether chlorine evaporates from water the answer is yes, but it takes time.
Lemon juice and ascorbic acid
Citrus fruits contain ascorbic and citric acids that neutralise chlorine. The Environmental Literacy Council notes that a few drops of lemon juice can react and reduce chlorine concentration.
Vitamin C tablets (ascorbic acid or sodium ascorbate) are also effective neutralisers. This is a quick and natural way to improve flavour in drinks, though it is not practical for showers or plumbing.
Microwaving water
Another frequently asked question is “does microwaving water remove chlorine?”
Microwaving may off‑gas a small amount of chlorine, but it is not as effective as boiling. Uneven heating can even be dangerous because of superheating. For reliable dechlorination, boiling or filtration is preferable.
Reverse osmosis filtration
The most effective way to remove chlorine, chloramine and a wide range of contaminants is to use a water filter. Activated carbon filters adsorb chlorine molecules as water passes through. Many under‑sink, pitcher and refrigerator filters use carbon, but they only treat a single tap.
A reverse osmosis water filter with pre‑carbon stages can provide broad protection. This force water through a semi‑permeable membrane that removes dissolved salts, fluoride and heavy metals.
Reverse osmosis is one of the few technologies that can reduce PFAS and lead, contaminants that boiling cannot address. Water filters remove 98.5 % of chlorine, returning water to its original taste and odour.
Whole‑home filtration
Complete home filtration systems treat water at the point of entry. These systems ensure every tap, shower and appliance receives filtered water. They combine filters and activated carbon to remove chlorine, chloramine, sediment and pesticides.
Under sink reverse osmosis water filter units are available for drinking and cooking water.
Other alternatives
Some households use rainwater tanks, UV disinfection, or ozone systems as alternatives.
UV light and ozone can disinfect water without chemicals. But, they don’t provide residual protection during distribution. The Dutch model uses physical filtration and UV. However, it requires expensive infrastructure and isn’t practical for Australia’s sprawling water network. For Sydney homes, complete home filtration remains the most practical solution.
| Method |
Time required |
Removes chlorine |
Removes chloramine |
Removes fluoride/metals |
Suitability |
Notes |
| Boiling (15–20 min) |
15–20 minutes boiling + cooling time[5] |
Yes |
No |
No |
Small volumes (e.g., one kettle) |
Impractical for daily use; energy‑intensive |
| Leaving water uncovered |
24–72 hours[8] |
Yes |
No |
No |
Jug or pitcher |
Works slowly; not for chloramine |
| Aeration (pouring or air stone) |
12–24 hours[9] |
Yes |
No |
No |
Aquariums, small batches |
Speeds up degassing but still slow for households |
| Lemon juice / vitamin C |
Instant |
Yes |
Partially |
No |
Beverages |
Neutralises chlorine via acid reaction[10] |
| Microwaving |
Few minutes |
Minor |
No |
No |
Not recommended |
Inefficient and potentially dangerous[31] |
| Activated carbon filter |
Instant through faucet |
Yes |
Yes (special catalytic carbon) |
No |
Under‑sink or pitcher |
Needs regular cartridge replacement[11] |
| Reverse osmosis + carbon |
Instant through RO faucet |
Yes |
Yes |
Yes |
Drinking water |
Removes fluoride, lead, PFAS[7] |
| Whole‑home filtration |
Continuous |
Yes |
Yes |
Depends on system |
Entire household |
Water Bros removes 98.5 % of chlorine[12] |
Final Thoughts
For Sydneysiders who enjoy fresh drinking water, boiling is not the most practical solution. Boiling for 15–20 minutes does remove free chlorine. However, it consumes energy, fails to remove chloramine or fluoride and is time‑consuming.
Allowing water to sit uncovered, aerating it or adding lemon juice can help, but these methods are slow and not suitable for every household.
Reverse osmosis water filter systems removes chlorine, chloramine, fluoride, lead and other chemicals.
Chlorination protects our water supply but doesn’t mean you have to live with its taste and potential irritants. If you’re tired of the smell of chlorine or concerned about chemical by‑products, Water Bros can help.
We provide Sydney families with complete home filtration and under‑sink reverse osmosis water filter systems. These systems remove up to 98.5 % of chlorine and many other contaminants.
Our team will assess your water quality and recommend a solution tailored to your home. Contact Water Bros today to schedule a free water quality test and take the first step towards cleaner, healthier water from every tap.
Frequently Asked Questions (FAQs)
Does boiling water reduce the amount of chlorine?
Yes. Boiling water for 15–20 minutes releases chlorine gas into the air. The water will taste better afterwards. However, boiling does not remove chloramine, fluoride or heavy metals.
How long do you have to boil water to remove chlorine?
Most sources suggest boiling for at least 15 minutes. For larger volumes or higher chlorine levels, extending to 20 minutes ensures that free chlorine has evaporated.
Can I purify tap water by boiling it?
Boiling kills microbes and removes chlorine but not all contaminants. Heavy metals, fluoride and chloramine remain. For full purification, use a certified filtration system.
How long to leave tap water to get rid of chlorine?
Leaving water uncovered at room temperature for 24–72 hours allows chlorine to evaporate. Aeration or sunlight can accelerate the process.
The post Does Boiling Water Remove Chlorine? appeared first on Water Bros.
source
https://waterbros.com.au/does-boiling-water-remove-chlorine/
