©2018 Mahoning Valley Water Inc.  The Taste of Water      In the late 1800’s through the early 1900’s mineral water spas such as Saratoga Springs, New York and Colorado Springs, Colorado were popular health resorts for the affluent of the United States.  Part of the attraction for “taking the waters” was the taste of the mineral water and natural carbonation of many of the springs.       Pure water does not have a “flavor”.  Water obtains tastes from the substances it comes into contact with during its travel through the ground.  These substances can be rocks, minerals, plant and animal debris and residues, human-made materials and waste products, air- borne particles trapped by snow and rain or other sources of water that may join and mix together in a particular aquifer zone.      Water is a natural and efficient solvent and will accept most compounds into solution which is why it is called the “Universal Solvent”.  It takes time for water to dissolve a substance.  Substances that dissolve and increase in concentration in a relatively short time are said to have a high solubility.  Low solubility substances take a longer time to dissolve.  The amount of time that is required to dissolve a certain amount of a material depends on many factors such as water temperature, pH, oxygen content of the water, the molecular structure of the substance being dissolved, the chemical make-up of the substance, and pressure.     The longer a drop of water remains in the ground, the more flavors it is likely to contain and the stronger the taste may become.  Spring waters generally  spend a short amount of time below ground and, for this reason, usually have lower amounts of dissolved solids and milder tastes than water from a deeper aquifer.      Some common water tastes and their sources are: Rotten egg  -  Hydrogen sulfide gas Metallic or bitter  -  Dissolved metals such as iron, manganese, copper, zinc, lead. Salty  -  Chlorides or generally higher total dissolved solids levels Septic, musty or earthy  -  Bacteria Bleach-like  -  Chlorine Bitter  -  Tannins      Treatment with granular activated carbon or reverse osmosis are two effective ways to remove objectionable tastes and odors from a drinking water supply. MAHONING VALLEY WATER