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SENSORY EXAMINATION OF MINERALIZED, CHLORINATED WATERS
Author(s) -
Pangborn Rose Marie,
Trabue Ida M.,
Baldwin Ruth E.
Publication year - 1970
Publication title -
journal ‐ american water works association
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.466
H-Index - 74
eISSN - 1551-8833
pISSN - 0003-150X
DOI - 10.1002/j.1551-8833.1970.tb03968.x
Subject(s) - mineralization (soil science) , sulfate , chemistry , taste , chloride , environmental chemistry , manganese , carbonate , mineral water , mineralogy , food science , metallurgy , organic chemistry , materials science , nitrogen
Water taste is affected by its mineralization—and the form that mineralization takes, such as chloride, sulfate, and carbonate. Chlorination alters not only the mineral balance, by removing such components as iron and manganese, but alters the taste imparted by the remaining ions, at the same time having its characteristic changed by them. Herewith are the results of a study of this interaction.