Evaluating factors that affect copper tasting sensitivity in drinking water
MetadataShow full item record
Solutions containing copper sulfate (0.05 â 8 mg/l Cu) were prepared in distilled water, mineral water of varying pH and mineral water with disinfectant added. Geometric mean copper taste thresholds were 0.48 mg Cu/l and 0.41mg Cu/l in distilled and mineral water pH 7.4 respectively. Logistic regression copper taste thresholds were 1.50 mg Cu/l and 1.96 mg Cu/l in distilled and mineral water pH 7.4 respectively. Soluble copper was readily tasted while particulate copper was poorly tasted. Chlorine and chloramines dosed at typical tap water levels had no significant effect on panelistsâ tasting abilities for water containing 1 mg/l total copper. Geometric mean copper thresholds values did not correlate with (PROP) status so PROP sensitivity would not be a good indicator for copper sensitivity.
- Masters Theses