7 Indicators (signs) a Healthy Water

Healthy water must meet several requirements, among others:

1.     Water should be clear or cloudy

Turbidity in water is usually caused by the presence of grains of very fine clay. The more turbid show more and more ground grains and impurities contained in it.

2.        Colorless

Colored water means it contains other substances harmful to health, such as the yellow-colored swamp water, waste water from factories, sewers, water wells are contaminated and others.

3.        It was tasteless

The water was sour, sweet, bitter, or salty shows that water quality is not good. Salty taste due to certain salts are soluble in water, while the sour taste due to the existence of organic acids and acid smell anorganik. No. Well water has no smell when the characteristic smell from far and near. Foul-smelling water containing organic materials are decomposed (degraded) by microorganisms water.

4.       The degree of acidity (pH) was neutral about 6.5 to 8.5. Low pH water will taste sour, while the high pH when it is bitter. Examples of natural water is water that is sour peat (swamp)

5.  contains no toxic chemicals, such as arsenic, lead, nitrate, mercury compounds, sulfide compounds, phenolic compounds, ammonia and radioactive materials.

6.       Its hardness low

Hard water can be caused by the content of calcium ions (Ca2 +) and magnesium (Mg 2 +). It can be seen when soaps or detergents are used and difficult foaming at the base of equipment that are used to boil water or sediment crust. Hard water can also contain manganese ions (Mn2 +) and iron (Fe2 +) which gives the water taste and smell rancid, and will cause yellow stains brownish at equipment and clothes washed. Although the calcium ion, magnesium ion, iron ion and manganese ion is required by our bodies. Hard water which contains the ions are not good for consumption. Because in the long run will cause damage to the kidneys, and liver. Our bodies only require these ions in a very little bit of all. Calcium for growing bones and teeth, manganese and magnesium is a substance that helps the enzyme, the iron required for the formation of blood cells merah. Limits  permitted levels of iron ions contained in drinking water of only 0.1 to 1 ppm (ppm = parts per million , 1ppm = 1 mgr/1liter). For manganese ions; 0.005 to 0.5 ppm, calcium ions: 75-200 ppm and magnesium 1on: 30-150 ppm.

7.    Should not contain pathogenic bacteria such as Escherichia coli, the bacteria commonly found in feces or dirt, and other bacteria that can cause intestinal disease and the spleen, namely cholera, typhus, paratyphus, and hepatitis. Prior to cooking water to the boil, the bacteria will die.