Indices of Drinking Water Concerned with Taste and Health

概要

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Using the results of a sensory test of drinking water and some findings from the literature, we examined the requisited for tasty and healthy water. It was found that calcium, potassium and silica were correlated to the good taste of water and sulfate and magnesium were factors making water unsavory. We also found that the concentration difference between calcium and sodium was closely correlated to the death rate due to apoplexy and, consequently, the span of life in Japan. From these findings, we derived two equations for indicators of tasty water and healthy water. They were named the O index and K index, respectively, and were expressed as follows; O index=(Ca+K+SiO_2)/(Mg+SO_4) (mg/l) K index=Ca-0.87 Na (mg/l) It has become apparent that tasty water was an O index of over 2.0 and healthy water was a K index of over 5.2.O and K indices were estimated Japanese waters, including representative drinking water, 218 river waters, and famous river waters selected by the Environmental Agency, and these waters were classified as tasty and/or healthy according to the results. This classification seems to be rational because the findings are consistent with everyday experience.
社団法人日本生物工学会の論文
1987-04-25