quinta-feira, 30 de julho de 2009

FineWaters Minerality

Written by m2
Sunday, 02 October 2005 23:00
Minerality
Mineral Water’s subtle taste and terroir are determined by the minerals it contains. The amount of minerals dissolved in water is indicated as total dissolved solids, measured in milligrams per liter (mg/l) or parts per million (ppm), which are equal.

TDS - Total Dissolved Solids in Bottled Water
A water’s TDS is normally made magup mainly of carbonates, bicarbonates, chlorides, sulfates, phosphates, nitrates, calcium, magnesium, sodium, potassium, iron, manganese, and a few other minerals. Gases, colloids, or sediment is not included in the TDS measurement.After mouthfeel, TDS is the second most important factor in matching water with food. The higher the mineral content, the more distinct a water’s taste can be.

Think of low TDS waters as comparable to white wines, with a clean, neutral taste and less weight; high TDS waters are more like red wines, with a heavier, more substantial feel. Very high TDS waters feel distinctly heavy and may have an aftertaste, much like a big, bold red wine. Most mineral water you drink, though, probably has a medium TDS measurement and is more like a heavy white or a light red wine.


Super Low 0 - 50mg/l
Low 50- 250 mg/l
Medium 250- 800mg/l
High 800 - 1.500mg/l
Very High 1.500mg/l & over


Regulations regarding TDS vary throughout the world. In the United States, bottled water must contain at least 250 mg/l TDS to be labeled as mineral water. TDS above 500 mg/l qualifies a water as -low mineral content- more than 1,500 mg/l allows a - high mineral content - label.

EcoLife

EcoLife é a agua mineral produzida pela natureza e seu envase é rigorosamente controlado de maneira sustentavel ocasionando o minimo impacto no meio ambiente.
Através da sustentabilidade e praticas comerciais justas, Ecolife tem mais de 360.000m2 de reservas protegidas, preservando a fauna e flora de suas matas nativas corroborando para manutenção de sua qualidade impar.

FineWaters Virginality

Written by Michael Mascha

Monday, 06 September 2004 21:00

Virginality indicates how protected a water is from its surroundings. It is determined by the water’s level of nitrate, an inorganic compound made up of one nitrogen atom and three oxygen atoms. Nitrate is easily carried through soil by water.
The substance can leach into the ground below the root zone through heavy rainfall or irrigation, and it may subsequently find its way into groundwater. In its natural state, water has less than 1 mg/l of nitrate; higher levels typically reveal a compromised water. This contamination may come from fertilizer, animal waste products, decaying plant matter, septic tanks, or sewage treatment systems. Only testing can determine nitrate levels in water, as nitrate has no taste, odor, or color.

The ability of blood to carry oxygen throughout the body may be impaired by very high nitrate contamination in drinking water; this may case methemoglobinemia (also known as blue baby syndrome). Cancer, disruption of thyroid function, birth defects, and miscarriages are other health risks posed by high levels of nitrate.

The World Health Organization recommends that exposure to nitrate should not exceed 50 mg/l for short periods. In the United States, drinking water may not contain more than 10 mg/l of nitrate, a level determined by a study in 1951 of infants suffering from blue baby syndrome. I use the following system of icons to describe the Virginality of bottled water:


Superior 0 - 1mg/l
Very Good 1 - 4mg/l
Good 4 - 7mg/l
Acceptable 7 - 10 mg/l
Potable 10 -50 mg/l


Distillation, reverse osmosis, and ion exchange can each remove nitrate from water; several manufacturers offer equipment to apply these techniques to home drinking water. Nitrate is not removed by standard water softeners or filters, including carbon adsorption filters, and boiling water actually increases the concentration of nitrate.