# Does simmering sparkling water change/decrease its mineral composition significantly?

I know that heating sparkling water will cause it to lose $\ce{CO2}$.

Does this have any other effects on the water that remains, such as reducing its mineral content? I understand when non-carbonated mineral water evaporates, its minerals stay behind and create a greater mineral concentration in the water that's left. Does sparkling water behave in the same way, or do other reactions occur that cause the water to change in additional ways?

• OP asks about a fairly basic concept, but that's no reason to be snide, @Karl. It's not out of the question that the carbonate may introduce some different reactivity as the water is heated. Actually, the solubility of many carbonates decreases with increasing temperature, now that I think about it -- I may have to revise my answer.... – hBy2Py Jun 22 '17 at 23:37

You're exactly right that simmering it will drive off the $\ce{CO2}$. This $\ce{CO2}$ leaves as only/exactly $\ce{CO2}$ molecules, and any minerals that might have been associated with the carbonate/bicarbonate $(\ce{CO3^{2-}}/\ce{HCO3^-})$ will remain behind in the water. Most such minerals will be present in dilute enough of concentrations that they will remain dissolved in the no-longer-sparkling water, as long as only a relatively small amount of the water itself is boiled away.