Food Chemistry pp 917-919 | Cite as

Drinking Water, Mineral and Table Water

  • H.-D. Belitz
  • W. Grosch

Abstract

Drinking water should be clear, cool, colorless and odorless, free from pathogens (low in microorganisms), perfect with regard to taste, cause no materials corrosion, and contain soluble substances only in narrow limits and minerals normally in concentrations of less than 1 g/1. In individual countries, criteria have been defined by law for the quality of drinking water, especially limiting values for microorganisms and contamination. As an example, limiting values stipulated in the German decree on drinking water are presented in Table 23.1.

Keywords

Surfactant Magnesium Cadmium Manganese Arsenic 

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Literature

  1. Höll, K.: Wasser, Walter de Gruyter, Berlin, 197Google Scholar
  2. Quentin, K.-E.: Trinkwasser. Springer-Verlag: Ber1in. 1988Google Scholar

Copyright information

© Springer-Verlag Berlin Heidelberg 1999

Authors and Affiliations

  • H.-D. Belitz
    • 1
  • W. Grosch
    • 1
  1. 1.Institut für LebensmittelchemieTechnischen Universität München and Deutsche Forschungsanstalt für LebensmittelchemieGarchingGermany

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