What is Hydrogen Index (pH)?

Hydrogen Index (pH):

In drinking water, the pH should be in the range of 6.5–8.5.

• A pH of less than 6.5 indicates an acidic environment, which in the long run can negatively affect the functioning of the gastrointestinal tract, alkaline (more than 8.5) can cause alkalization of the body and the ensuing problems. pH can only be balanaced by a water softener plant
• The pH values ​​along with other indicators of water quality (temperature, total alkalinity, calcium content and dry residue) allows
• to judge the ability of water to precipitate calcium carbonate in water pipes and cooled equipment or to cause corrosion of washed metal surfaces.

Iron:

Iron is typically found in well water, as it is a natural admixture of groundwater. Due to the lack of air, it does not oxidize and can reach extremely high values ​​in water from wells. Secondary contamination with iron in the pipeline is more typical for tap water, rust flakes and organometallic compounds are washed off during the movement through the pipes.The iron content in drinking water should not exceed 0.2 mg / l. Elevated iron in drinking water affects the taste of water, causes flatulence and constipation. In domestic use, it can cause damage to linen and rust spots on plumbing, it prevents the use of water for some industries (dyeing fabrics, film production, etc.), in some cases it causes the formation of glandular deposits in water pipes.

Sulphates and Chlorides:

• Chlorides and sulfates are one of the most common anions in water; most of these inorganic compounds are completely soluble in water.
• With systematic consumption, chlorides can cause disturbances in the functioning of the urinary system and, as a result, edema. They, in turn, lead to increased pressure and consequent problems of the cardiovascular system.
• Sulfates cause an unpleasant bitter-salty taste of water, they can cause
• irritation of the gastrointestinal mucosa, some have a laxative effect, for example, magnesium sulfate is one of the common laxatives with a quick effect.
• The content of sulfates and chlorides in drinking water should not exceed 250 mg / l.

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