Whole house water purification manufacturer-understand the relationship between the main indicators of tap water quality and human health

       Whole house water purification manufacturer-understand the relationship between the main indicators of tap water quality and human health

1. Chroma

       Chroma usually comes from colored organic matter (mainly humus), metals (such as iron and manganese) or high chroma industrial wastewater pollution. Swamp water is yellow due to the presence of humus, low iron compounds make the water light green, high iron compounds and tetravalent manganese make the water yellow, and bright green when a large number of algae exist in the water.

       When the chroma is greater than 15 degrees, most people can detect it, and when the chroma is greater than 30 degrees, everyone can detect it and feel disgusted. Therefore, the standard limit is 15 degrees, "and it must not show other different colors."

2. Turbidity

       Turbidity is caused by the presence of sand, colloids, organic matter, microorganisms, etc. in the water. It is related to the nature of the river bank, the speed of the water flow, and the pollution of industrial waste water, and changes with the changes of climate and seasons.

       Turbidity is an important indicator to measure the degree of water pollution. The reduced turbidity of purified water is conducive to killing bacteria and viruses. Therefore, low turbidity water has a positive hygienic significance for limiting harmful substances, bacteria and viruses in the water.

       When the turbidity is at 10 degrees, people generally feel turbid, and when it exceeds 5 degrees, it attracts people's attention. Therefore, my country has successively set the standard limit to 5 degrees and 3 degrees, and the current standard limit is 1 degree. "Under special circumstances, no more than 5 degrees."

Three, smell and smell

       The production of water odor is mainly caused by the presence of organic matter, or increased biological activity, or industrial pollution. Changes in the normal taste of drinking water may be caused by changes in the quality of the raw water, or insufficient water treatment, or due to secondary pollution.

       Drinking water contains unpleasant odors and odors, which will cause consumers to regard it as unsafe drinking water. Consumers can clearly feel the residual chlorine produced by chlorination disinfection, but low-chlorine disinfection can overcome the smell of water, but it may endanger the microbiological safety of water.

       Drinking water should be free of unpleasant or unpleasant odors and odors, so the standard stipulates "no peculiar smell or odor". It means that most people should not feel peculiar smell or smell when drinking.

Four, visible to the naked eye

       This is not only a physical appearance requirement, but also a biological requirement, as well as a hygiene requirement. Some living organisms (bacteria, viruses, protozoa) may cause serious or even fatal outbreaks of sexually transmitted diseases through drinking water; too much algae and plankton make people feel uncomfortable when drinking, or make people feel uncomfortable when drinking. It is not suitable for drinking at all; when plankton die and decay, it can cause a large number of fish deaths and can poison people.

       Therefore, the drinking water should not contain sediments, visible aquatic organisms and disgusting substances, so the standard stipulates "not to contain".

Five, pH

       The pH value of water in the range of 6.5 to 9.5 does not affect people's life, drinking and health, and the pH value of natural water is generally between 6.5 to 8.5. In the water purification process, the pH value can be slightly changed due to the addition of water treatment agent, liquid chlorine, etc. The pH value is of great significance to the purification treatment. Alkaline water has a tendency to precipitate, but the effect of chlorinated disinfection and sterilization is reduced. Acidic water has an corrosive effect, which is likely to corrode pipelines and affect water quality.

       According to the actual water supply situation in various parts of our country for many years, the upper limit rarely exceeds 8.5, so the standard limit range is 6.5 to 8.5.

Six, total hardness

       The hardness of groundwater is often relatively high, and the hardness of surface water varies with factors such as geography and geology. The hardness of water is produced by a variety of metal ions dissolved in the water, mainly calcium, followed by magnesium.

       People have a certain adaptability to the hardness of water. Drinking water of different hardness (especially high hardness water) can cause temporary disorders of gastrointestinal function, but it can adapt in a short time. According to domestic reports, after drinking water with a total hardness of 707 to 935 mg/L, the next day people developed intestinal symptoms such as bloating, diarrhea, and abdominal pain. They continued to improve for a week and returned to normal after 20 days.

       Most of the hardness of drinking water in all parts of our country does not exceed 425mg/L. And people have little reaction to the hardness water, so the standard limit is 425mg/1. (Calculated as calcium carbonate).

Seven, aluminum

       The aluminum content in natural water is very low, and most of the aluminum in drinking water comes from water treatment agents containing aluminum.

       Some data indicate that aluminum is related to Alzheimer's disease. Aluminum is accumulated in the concentrated nerve cells of human brain tissue, leading to neurofibrillary tangles. In addition, aluminum can inhibit the secretion of gastric juice and gastric acid, reduce the activity of pepsin, and lead to hyperparathyroidism. When iron is present, the presence of aluminum can increase the decolorization of water.

       In view of the impact on the human body, this time, as a new item, the standard limit is 0.2mZ/L.

Eight, iron

       Iron is widely distributed in nature and is ubiquitous in natural water. The increase in iron content in drinking water may come from iron pipes and various water treatment agents containing iron.

       Iron is an essential micronutrient element for the human body and an important component of many enzymes. The physiological function of iron on the human body is mainly involved in the transport of oxygen within the body and the process of tissue respiration. The human body needs 1 to 2 mg of iron per day for metabolism. However, due to the low absorption rate of iron by the body, it is necessary to consume 60 to 110 mg of iron per day from food to meet the needs. Lack of iron can cause iron deficiency anemia.

       Water with high iron content is easy to grow iron bacteria in the pipeline, which increases the turbidity of the water and makes the water produce special color, smell and taste. When the iron content is 0.3mg/L, the color is about 20 degrees; when the iron content is 0.5mg/L, the color can be greater than 30 degrees; when the iron content is 1.0mg/L, you can feel the obvious metallic taste, which makes people unwilling to drink. It is not suitable for cooking rice or making tea. It is easy to contaminate clothing and utensils and affect the quality of some industrial products.

       Since iron-containing water treatment agents are widely used in water treatment, as a compromise, the standard limit is set to 0.3mg/L.

Nine, manganese

       Manganese in water comes from natural environment or industrial wastewater pollution.

       Manganese is a trace element needed by the human body. Humans consume 10 mg of manganese per day from the diet. Manganese exists in various organs of the human body, plays a metabolic role, promotes the accumulation of vitamin B, synthesizes vitamin C, promotes human development and bone calcification, and promotes and accelerates cell oxidation.

       Manganese is more difficult to oxidize in water, and more difficult to remove than iron in the water purification process. When there is a trace of manganese in the water, it appears yellowish brown. Manganese oxide can gradually deposit on the inner wall of the water pipe, which can cause "black water" phenomenon when the water pressure fluctuates.

       Manganese and iron have similar effects on sensory properties, and the two often coexist in natural water. When the concentration exceeds 0.15mg/L, it can dye clothes and fixed equipment, and make the water produce bad taste when the concentration is higher.

       In order to meet the requirements of sensory traits, the standard limit is 0.1mg/L.

10. Copper

       Most of the copper in the water comes from industrial wastewater pollution or copper salts used to control the growth of algae in the water.

       Copper is an essential trace element for the human body. Adults need 2mg of copper per day, and about 1mg for preschool children. The role of copper in the human body is multifaceted. Its main role is in the process of tissue respiration and hematopoiesis. Copper is an irreplaceable component of many enzymes. It participates in cell growth, proliferation and activation of certain enzymes in metabolism. . Copper is involved in the process of pigmentation and is also of great significance for the treatment of anemia. Copper, like zinc, can strengthen gonadal function and improve the physiological activity of sex hormones. Adding a small amount of copper sulfate to the food of diabetics can improve the disease.

       Copper has low toxicity, but excessive copper is harmful. For example, oral administration of 100mg/L can cause nausea, abdominal pain, and long-term intake can cause liver cirrhosis and neurological disorders.

       The data shows that when the copper content in the water reaches 5mg/L, the water develops color and has a bitter taste; when it reaches 1.5mg/L, there is a clear metallic taste; more than 1mg/L, the clothes and dishes can be dyed green.

       In order to meet the requirements of sensory traits, the standard limit is 1.0mg/L.

11. Zinc

       The zinc content in natural water is very low, and the increase in zinc content in drinking water may come from galvanized pipes and industrial wastewater.

       Zinc is an essential trace element for the human body. Zinc is a component of enzymes, participates in metabolism, and has important physiological functions. Preschool children need about 0.3 mg of zinc per day, and adults consume 4 to 10 mg of zinc per day. The period when people most need zinc is during puberty. Zinc is the main component of carbonic anhydrase and enzyme protein. It is one of the most important aspects of biological activity. It is also an activator of enzymes involved in carbohydrate and protein metabolism. It has a catalytic effect. Zinc has hematopoietic function and activates choline. The function of the human body is directly proportional to the vitamin B1 contained in the human body. Zinc has the effect of suppressing cancer and has the effect of enhancing the body's immune function and sexual function.

       The toxicity of zinc is very low, but excessive intake can stimulate the gastrointestinal tract and produce nausea. Oral 1g of zinc sulfate can cause severe poisoning. Foreign surveys show that there are no obvious harmful effects in drinking water containing 23.8-40.8 mg/L zinc and spring water containing 50 mg/L zinc. However, it has also been reported that when drinking water contains 30 mg/L of zinc, it can cause nausea and syncope.

       When the water contains 10 mg/L of zinc, it will appear turbid; when it is 5 mg/L, it will have metallic astringency and milky white light color. A grease film is formed on the surface of boiling water.

In order to meet the sensory requirements, the standard limit is 1.0mg/L.

12. Volatile phenols

       Phenol in water mainly comes from industrial wastewater pollution, especially coking and petroleum industry wastewater, in which phenol is the main component.

       Phenolic compounds have low toxicity. According to reports, when the concentration of phenol in drinking water is 15-100mg/L, rodents have no effect on long-term drinking. When the concentration is high 7000mg/L, it will hinder the growth of digestion, absorption and metabolism or cause stillbirth.

       Phenol has a foul smell. When chlorinating drinking water is used to disinfect drinking water, it can form a stronger odor of chlorophenol, which arouses the disgust of the drinker.

       According to the requirements of sensory traits, the standard limit is no more than 0.002mg/L (calculated as phenol).

13. Anionic synthetic detergent

       The anionic synthetic detergent in the water mainly comes from the pollution of domestic sewage and industrial wastewater. At present, there are hundreds of synthetic surfactants. Among them, anionic surfactants are the most widely used, their chemical properties are stable, and they are extremely difficult to degrade and eliminate during sewage treatment.

       The toxicity of anionic synthetic detergents is extremely low, and humans have no harmful effects when ingested in a small amount. People take 100 mg of pure alkyl benzene sulfonate daily for 4 months (equivalent to drinking 2 liters of water containing 50 mg/L per day). There are obvious signs of intolerance, but when the concentration in the water exceeds 0.5mg/L, it can make the water foam and have a peculiar smell.

       According to taste and the threshold concentration of foam formation, the standard limit is 0.3mg/L.

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14. Sulfate

       Natural water generally contains sulfates. Sulfate is too high, mainly due to the oxidation of heavy metals in the mining area or the result of industrial wastewater pollution. The use of aluminum sulfate water purifier in water treatment can significantly increase the sulfate concentration.

       Sulfate is too high, which will easily scale boilers and water heaters, increase corrosion of metals, cause undesirable water taste and have a laxative effect. When sulfate and magnesium are together, this effect will be more obvious. A water solution containing magnesium sulfate up to 1000 mg/L can be used as a laxative for adults. Generally speaking, when the concentration of sulfate in drinking water is greater than 750mg/L, it has a laxative effect. When the concentration is 300-400mg/L, it starts to be odorous. When it is 200-300mg/L, there is no obvious taste effect.

       Based on the influence on water taste and laxative effect, the standard limit is 250mg/L.

15. Chloride

       Both surface water and groundwater contain chloride, which mainly exists in the water as calcium and magnesium salts. Chloride in the water comes from the pollution of ocean water, domestic sewage and industrial wastewater flowing through the chloride-containing stratum. When tap water is disinfected with liquid chlorine, it can increase the chloride content.

       If the chloride content is too high or too low, the cleanliness of the water can be indirectly inferred. Especially when nitrogen compounds appear at the same time as the chloride increases.

       Chloride is an element needed by the human body and plays an important role in the metabolism of human and animal salts. Average daily intake

       Hydrocyanic acid is the most toxic. The nucleoli of apricots, plums, peaches, and loquat all contain cyanogenic glycosides. Hydrocyanic acid is generated after hydrolysis, which makes the water smell like almonds. Its olfactory threshold concentration is 0.1mg/L. Ginkgo also contains it. Oral hydrogen cyanide 0.06g can be lethal, and sodium cyanide has a lethal dose of 0.15-0.2g. Oral 40 or 60 almonds can cause poisoning and even death. Long-term drinking of water containing a trace of cyanide will cause goiter.

       Cyanide enters the human body and is quickly absorbed from the mucous membranes. It produces hemoglobin in the blood and presents the symptoms of poisoning. It can cause intracellular asphyxia, tissue hypoxia, leading to damage to the brain tissue, and respiratory central paralysis is often the cause of death of cyanide poisoning. . Animal experiments show that when the cyanide dose is 0.025mg/kg, the catalase of rats is increased, and the conditioned reflex activity changes. There is no abnormal change when the dose is 0.05mg/kg, which is equivalent to 0.1mg/L.

       Taking into account the strong toxicity of cyanide, the standard limit is 0.05mg/L.

16. Fluoride

       A large amount of fluoride exists in mineral soil, soil and mineral water. Generally, the fluorine content in natural water is very low, usually 0.2, 0.5mg/L, and the fluorine content in groundwater is higher. The high fluorine content in surface water is often the result of industrial wastewater pollution.

       Fluorine is a trace element in the human body. It can enter the human body through water, food and many other ways. Adults consume about 0.3-0.5mg per day, infants need 0.5mg of fluoride per day, and children need 1mg to ensure the fluoride ions necessary for the calcification of teeth. 35% of the fluorine in the human body comes from food, and 65% comes from drinking water. The suitable drinking water contains 0.6-1.0 mg/L of fluorine. Fluorine can protect teeth, reduce the prevalence of dental caries, and inhibit the enzymes required for the decomposition of sugars caused by bacteria. When the fluoride content in drinking water is less than 0.5mg/L, dental decay is prone to occur, and when the fluoride content is higher than 1.0mg/L, dental fluorosis is prone to occur.

       Fluorine is a protoplasmic poison. Under certain conditions, fluoride not only affects the development of teeth and bones, causing bone deformation and brittleness, but also damages kidney muscle energy, causing joint pain, and skeletal fluorosis. It has an impact on the entire body, and it may even be severe. Early loss of labor, motor dysfunction, paralysis, and even death. According to foreign reports: Acute poisoning may occur when fluorine intake is about 10 mg/kg; daily intake of 15-25 mg, lasting 11 to 12 years, can cause skeletal fluorosis; daily intake of 20 mg, continuous 

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