Apparently it's a subtle taste, though; you can only taste the sweetness if you haven't tasted anything else recently.
I don't know the explanation for that one, I always assumed taste buds have neutral taste calibrated for water found in real environments - with salt and minerals dissolved in it.
(This is probably not correct, but I also imagine it like this: AFAIK pure water forces osmosis to go in the other direction than usual, so maybe the taste one feels isn't "positive sweet" but "negative salty".)
Soft water is sweet. Hard water tastes fresh.
And chemistry pertains to modification of electrons and bonding energies.
I'm seeing placebo or contamination.
The masses being larger should result in them moving slower I think? (At the same temperature)
Allegedly this influences how the diffusion/osmosis works out, resulting in more or less water in the cells on the tongue or something?
It is also possible that I am getting things mixed up with when he tasted extremely pure water, which iirc causes some cells to burst, causing a sweet taste?
I am guessing other people have downvoted you for adopting an ignorantly confident tone on something you are not a specialist for - this is probably a bit harsh but perhaps this can be a friendly reminder to keep an open mind about these things.
Yes, Chemistry is effectively the study of electrons, but nature has been shown to be isotopically sensitive. Moreover, I have heard of chemistry on radioactive chemicals being a nightmare to reproduce because there are certain reactions where there are competing reaction pathways which are kinetically controlled and so isotopic interactions can wreak havoc on your products.