The content of anions and cations (as minerals) in tap
water can positively and negatively affect taste. Undesirable
tap water taste can arise from levels of anions and
cations above or below regulatory limits, from minerals
without regulatory limits, and from a lack of minerals in
water. However, no thorough investigation of the interactions
of the human sense of taste, drinking water quality,
and water treatment has been conducted. Tap water
taste has, historically, not caught the attention of the
drinking water industry at large. However, it is becoming
an important issue because water treatment techniques
such as reverse osmosis are gaining more applicability
and can strongly influence tap water taste.
Therefore, drinking water practitioners, designers, and
regulators need to better understand how water quality
and water treatment can affect the taste of water. Includes 62 references, tables, figure.
| Edition : | Vol. 99 - No. 5 |
| File Size : | 1
file
, 500 KB |
| Note : | This product is unavailable in Ukraine, Russia, Belarus |
| Number of Pages : | 12 |
| Published : | 05/01/2007 |
