Water is largely described as tasteless, but we still experience a difference in the taste of water in different places. Why? The primary reason being the dissolved solids and minerals that are present in varying concentrations, that impart a certain taste to water. The factors causing a variation in the taste of water include its source, pH level and TDS levels. Let's look at some of these factors in detail:
Source of water:
Some of the commonly known sources of water include groundwater, surface water, tank water and borewell water. The taste in water may differ due to its origin. Water collected directly from lakes and rivers is comparatively saltier. This is mainly due to the presence of minerals and salts in huge amounts. Some of the minerals that cause an increase in the saltiness of water include sodium, chlorine, magnesium and calcium. The groundwater may have a chalky taste due to its stagnation among limestone and rocks for a long period of time.
pH level in water refers to the acidic or alkaline level water may possess. WHO suggests that the right pH level expected in water safe for human consumption should range within the values of 6.5 to 8.5. This means that the water has a neutral taste and is not harmful for consumption. In cases where the level isn’t matched to the suggested range, the water may be acidic or alkaline depending upon the extremity. WHO states that exposure to extreme pH levels may cause skin disorders, irritation and gastric issues to human beings. A water expert or a mechanical instrument would be able to rule out the pH level.
TDS in water refers to the total dissolved solids such as inorganic salts and organic matter. These solids include calcium, magnesium, sodium, potassium, carbonates, hydrogencarbonate, chloride, sulfate, and nitrates. WHO states that the level of dissolved solids may cause a change in the taste of drinking water and regards TDS level below 300ppm to be safe for human consumption. While a very low concentration of these dissolved solids may give a flat taste to drinking water, a high concentration of the same adds excessive saltiness to its taste. Click here to read more about TDS levels in water.
So if you are worried about the taste of your drinking water, it is advisable to get it checked for its source and TDS levels. RO water purification technology works best for treating water with hardness and high TDS levels. It is the only purification method that sweetens and enhances the taste of purified water. In addition to this, it also removes tiniest impurities invisible to the naked eye by forcing water through very fine membranes. Pureit’s range of RO water purifiers remove all dissolved solids along with other harmful contaminants to make your water sweet and tasty.
The natural taste of water per se tends to be tasteless. Its taste is subjective and influenced by the water source and minerals present in it.
Chlorine, an essential disinfectant, is one of the most prevalent chemicals used in tap water purification. Chlorine does have an unpleasant odor, but it is an important product in the fight against viruses in our water supply.
The flavor of water is determined by its source. Mountain spring water, like well water, can be mineral-rich, altering the flavor. Calcium imparts a milky appearance in the water, while magnesium can be harsh, and sodium imparts a salty flavor.
An RO (Reverse Osmosis) water purifier uses a semi-permeable membrane to remove excess TDS and other hazardous compounds, resulting in pure, sweet-tasting drinking water. To make water potable and improve its taste, high-quality RO water purifiers remove up to 90% of TDS.
If the water at your home has a metallic or bitter taste or smell, it's most likely due to high copper, iron, or zinc content in your surroundings. Metal fittings, tanks, and pipes used in the plumbing are mostly the source of these tastes and odors.