Abstract
Natural mineral waters are formed during water cycle. It
has a certain mineral content and an unchanging basic chemical composition. There
are drinking and mineral water sources in Turkey. Mineral concentrations of
water resources are very high and consumption is becoming increasingly popular.
Constituents, naturally present in natural mineral
waters, maximum limits and general characteristics are specified in the Turkish
Official Gazette in accordance with the European Community directives.
Aim of the study
The aim of this study is to examine bottled mineral waters sold in
Erzurum.
Material and methods
Bottled mineral waters were purchased from various places in Erzurum
market in January, 2017. Samples are numbered. Constituents on the sample’s label were
examined and evaluated.
Results
Range of Fluoride, Chloride, Sulphate, bicarbonate, sodium, potassium,
calcium, magnesium were found 0.01-1.4 5.05-189, 4.42-138, 56-1865, 17.55-425,
3.18-393.2, 29.98-393.2, 10.5-111 mg/l in samples, respectively.
Conclusions
Informatıon on
bottle label of examined natural mineral water concurs with Turkish natural
mineral water regulations. Contains generally rich mineral salts, bicarbonate,
calcium, magnesium. When the results of studies about natural mineral waters in
the world and in our country are compared, natural mineral waters in our
country is rich in terms of mineral salts. Despite the increasing consumption
of natural mineral water, it is well below world consumption.
Key words: natural mineral
water, chemical quality, Erzurum
References
- ¹Atatürk University, Engineering Faculty, Department of Environmental Engineering, Erzurum, Turkey ² Turkish Ministry of Health, Public Health Laboratory, Antalya, Turkey
Abstract
References
- ¹Atatürk University, Engineering Faculty, Department of Environmental Engineering, Erzurum, Turkey ² Turkish Ministry of Health, Public Health Laboratory, Antalya, Turkey
Details
| Journal Section | Articles |
|---|---|
| Authors | |
| Publication Date | June 1, 2017 |
| Published in Issue | Year 2017 Volume: 2 Issue: 1(3) - Volume 2, Issue 1(3) |
