Scientific study of better tasting water
-
- KITAZAWA Hiroyoshi
- Water Quality Management Center, Bureau of Waterworks, Tokyo Metropolitan Government
Bibliographic Information
- Other Title
-
- おいしい水を科学する
- オイシイ ミズ オ カガク スル
Search this article
Abstract
<p>In this article, we describe requirements for ‘better tasting water’, proposed during ‘The Meeting on Better Tasting Water’. First, as items for indicating better taste, water temperature, evaporated residue, hardness and free carbon dioxide are discussed. On the other hand, as items for indicating worse taste, potassium permanganate consumption, threshold odor number and residual chlorine are explained. Total organic carbon (TOC), substances causing musty odor and trichloramine, which are related to potassium permanganate consumption, threshold odor number and residual chlorine, respectively, are also explained.</p><p>Finally, we introduce some of our activities for supplying better tasting tap water in Tokyo.</p>
Journal
-
- Oyo Buturi
-
Oyo Buturi 80 (10), 885-889, 2011-10-10
The Japan Society of Applied Physics
- Tweet
Keywords
Details 詳細情報について
-
- CRID
- 1390845702290809600
-
- NII Article ID
- 10029623123
-
- NII Book ID
- AN00026679
-
- ISSN
- 21882290
- 03698009
-
- NDL BIB ID
- 11267728
-
- Text Lang
- ja
-
- Data Source
-
- JaLC
- NDL
- CiNii Articles
-
- Abstract License Flag
- Disallowed
