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Determination of the Chemical Constituents to Affect the Health and Taste in Bottled Drinking Waters
Analytical Science and Technology / Analytical Science and Technology, (P)1225-0163; (E)2288-8985
1997, v.10 no.6, pp.459-467
Lee,
N., Kim,
Y., &
Choi,
B.
(1997). Determination of the Chemical Constituents to Affect the Health and Taste in Bottled Drinking Waters. Analytical Science and Technology, 10(6), 459-467.
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Abstract
Due to the growing demand for bottled mineral waters, a study was undertaken to determine the quality of the twenty six brands of domestic and imported drinking waters. The quality of water was evaluated by analyzing the twenty four elements including minerals, essential and/or toxic trace elements, and the analytical items to affect the taste of water. The contribution of drinking water to the mineral nutrition of human was calculated in order to investigate the health effect of drinking water. The taste of water was evaluated in terms of minerals, anions, TDS, alkalinity, hardness and pH.
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- Water analysis, Mineral, Trace element, Taste, Health effect
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