taste of water and ozonation
I have experienced that the taste of water is independent of the TDS of water if the TDS is less than 500 ppm. That is to say that we may like the taste of water having high TDS and may not like the taste of low TDS or vice-verse.
I would be grateful to anybody who could explain the following;-
1.What are the factors which determine the taste of water other than TDS. 2. Are there any methods for ehancing the taste of water? 3. Does ozonation, or activated carbon of silver impregnated carbon enhance the taste of water?
Regards Shailendra Saxena
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