The expert noted that the taste of the water depends on the source. Therefore, water from a well or well will differ from water from a city water supply. It depends on the presence of various substances in the composition of water.
One of the main causes is minerals such as calcium, magnesium, iron. The more or less strong sensation of a particular taste depends on the concentration of a particular mineral. For example, high magnesium content can cause water to taste sweet or salty, while calcium content can add bitterness.
The presence of organic matter can also affect the taste of water. If the water has an earthy or even rancid taste, this indicates the content of various organics in its composition. According to the United States Geological Survey (USGS), water from surface sources—lakes and rivers—contains more algae and microorganisms than groundwater.
In turn, city dwellers are familiar with a certain “chemical” taste of water. This is the result of chlorination, which is necessary to fight bacteria.
One of Barrier’s studies showed that the problem of increasing stiffness is often encountered in most Russian cities. In addition, the quality of water is determined by the concentration of calcium and magnesium salts. As a result, plaque forms on kettles, kettles. This water quality affects the wear resistance of the plumbing and can disable dishwashers and similar household appliances. Also, regular and prolonged consumption of water with such impurities can lead to various diseases, among other things.
Source: Ferra
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