Effect of pH on the taste of alkaline electrolyzed water - Asyata Alkali Su

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Effect of pH on the taste of alkaline electrolyzed water

Koseki M, Tanaka Y, Noguchi H, Nishikawa T. 
Yamawaki Gakuen Junior College, 4-10-36, Akasaka, Minato-ku, Tokyo 107-8371, Japan.  Bu e-Posta adresi istenmeyen posta engelleyicileri tarafından korunuyor. Görüntülemek için JavaScript etkinleştirilmelidir.

The pH dependence of the taste of alkaline electrolyzed water (AEW) made by electrolyzing bottled mineral waters was examined by sensory evaluation. For water with a calcium concentration of 79 or 93 mg/L, the taste of AEW with a pH of 9.5 was considered better than that of the un-electrolyzed water. In contrast, for water with a calcium concentration of 10 mg/L, the taste of the un-electrolyzed water was preferred to that of AEW with a pH of 9.5. Electrolysis reduced the calcium concentrations in waters with calcium concentrations of 79 or 93 mg/L, but did not change the calcium concentration in water with a calcium concentration of 10 mg/L. Electrolysis probably improved the taste of water with a higher calcium concentration by reducing the calcium concentration; however, the effect of electrolysis on water with a calcium concentration of 10 mg/L is likely to be the result of the pH increase alone. 

PMID: 17995745 [PubMed - indexed for MEDLINE]

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