Total mineralization of water. Degree of mineralization of water

A well-known expression of nutritionists: "We are what we eat" can be rephrased with regard to water. Our health depends on what we drink. Unfortunately, the quality of drinking water is a serious concern throughout the world. The condition of water supply systems makes it increasingly necessary to install powerful filters or to use purchased bottled water. What kind of water do we call a mineral water? How does the mineralization of water affect human health?

What kind of water can be called mineral water?

Ordinary drinking water, which we recruit fromtap, or buy in bottles, can also be considered, to some extent, mineral. In it, too, salt and various chemical elements are present in different proportions. And yet, under a certain name, it is customary to mean water saturated with useful organic substances in varying degrees of concentration. The main indicator that determines the chemical composition of the main source of life, its suitability for drinking, is the general mineralization of water or, in other words, the dry residue. This is an indicator of the amount of organic matter in one liter of liquid (mg / l).

mineralization of water

Sources of mineralization

Mineralization of water can occur asnatural natural way, and industrial, artificially. In nature, underground rivers take in their composition valuable salts, microelements and other particles from the rocks through which they pass.

Natural can be considered water, which is not subjected to any technological treatment, is extracted only from artesian sources, without changing its chemical composition.

Clean drinking sources, alas, became a rarity. Mankind is increasingly forced to use special facilities for cleaning them from contamination with harmful substances. Modern filtration methods can extract usable water from almost any liquid. As a result of the use of such technologies, it sometimes becomes almost distilled and also harmful for permanent use in food. Artificially purified water undergoes repeated mineralization and is filled with the necessary composition in an unnatural way.

mineralization of water

Degree of mineralization of water

Water with a dry residue below 1000 mg / lis considered fresh, such an indicator of most rivers and lakes. It is this threshold that is considered the highest for drinking water, at this limit a person does not feel discomfort and unpleasant salty or bitter taste. Mineralization of water above 1000 mg / l, in addition to changing its taste, reduces the ability to quench your thirst, and sometimes has a harmful effect on the body.

A dry residue below 100 mg / l is a low degree of mineralization. Such water has an unpleasant taste, causes disturbances in metabolism with prolonged use.

Scientists balneologists found the optimal saturation index of organic substances - from 300 to 500 mg / l. A dry residue of 500 to 100 mg / l is considered elevated, but acceptable.

degree of mineralization of water

Consumer properties of water

According to its consumer properties, water should be divided into suitable for daily use, and one that is used for therapeutic and preventive purposes.

  1. Artificially cleared from all substanceswater is suitable for drinking and cooking. It will not bring much harm, except that it will not be of any use. Those who, fearing infections, use only such a liquid, risk getting a deficiency of useful salts and minerals. Replenish them will have to be artificially.
  2. Table water - the most favorable for daily use, cleaned of dirt and harmful impurities and moderately nourished with all necessary.
  3. Treatment-table waters are already distinguished by a prefix"Medical". They are taken as a medicine or for prophylaxis. That is, you can drink them all, but moderately and not constantly, but for cooking you can not use.
  4. Extremely curative mineral water is usually taken onlyby appointment of a doctor, in most cases as a procedure in a balneological resort. High mineralization of water makes its use unacceptable in a wide range.

total mineralization of water

Classification of water by composition

In a mineral society, it is customary to call medicaland treatment and table water. The level of organic substances, minerals and gases dissolved in them differs significantly and depends on the location of the source. The main characteristic of water is its ionic composition, the general list of which includes about 50 different ions. The main mineralization of water is represented by six basic elements: cations of potassium, calcium, sodium and magnesium; anions of chloride, sulfate and hydrogen carbonate. By the predominance of these or other elements, minerals are divided into three major groups: hydrocarbonate, sulfate and chloride.

In most cases, in its pure form, a separatea group of water is rare in nature. Most often there are sources of mixed type: chloride-sulfate, sulfate-hydrocarbonate, etc. In turn, the groups are divided into classes according to the predominance of certain ions. There are waters of calcium, magnesium or mixed.

high mineralization of water

Just drink and be healthy

Mineralization of water is widely used for medical purposes, both for internal use and for outdoor use, in the form of baths and other water procedures.

  • Hydrocarbonate waters are used to treat and prevent diseases of the digestive system associated with high acidity. They help get rid of heartburn, cleanse the body of sand and stones.
  • Sulfates also stabilize the work of the intestine. The main area of ​​their influence is the liver, bile ducts. Recommended treatment with such waters in diabetes, obesity, hepatitis, obstruction of the biliary tract.
  • Presence of chlorides removes disorders of the gastrointestinal tract, stabilizes the work of the stomach and pancreas.

The use of high-salinity water cancause and significant damage to health, if it is used incorrectly. A person with problems of digestion and metabolism should take these natural medicines for the intended purpose and under the supervision of the medical staff.

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