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| luminous:lg_tu_day2 [2008-10-25 13:21] – 62.116.80.106 | luminous:lg_tu_day2 [2008-10-25 13:22] – 62.116.80.106 |
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| We concluded with a short discussion about the taste of water and the need for water tasting, not just in fancy restaurants, but on industrial fairs and cultural events. Another short discussion that followed was about the quality of bottled water (which doesn't contain chlorine, while almost all tap water does), that has its own problems – such as development of dangerous micro-organisms, leaching of toxic plastic components and the general 'freshness' of the water. Tap water can be stored in bottles for about six months (according to a Bristol-based water expert, a friend of Kate Rich): “light, heat and air are the potential problems. Less that the water will go bad but it will go flat & lose all its properties. Seal in glass as if jam, keep cool (refrigerate where possible) & dark should be fine for 6 months at least.” | We concluded with a short discussion about the taste of water and the need for water tasting, not just in fancy restaurants, but on industrial fairs and cultural events. Another short discussion that followed was about the quality of bottled water (which doesn't contain chlorine, while almost all tap water does), that has its own problems – such as development of dangerous micro-organisms, leaching of toxic plastic components and the general 'freshness' of the water. Tap water can be stored in bottles for about six months (according to a Bristol-based water expert, a friend of Kate Rich): “light, heat and air are the potential problems. Less that the water will go bad but it will go flat & lose all its properties. Seal in glass as if jam, keep cool (refrigerate where possible) & dark should be fine for 6 months at least.” |
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| | {{ wiki:luminous/LuminousGreen_Water.pdf |Paul's slides on water treatment}} |
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maja