Water as aliment
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European Commission.
This publication [communication] reflects the views
only of the author, and the Commission cannot be held
responsible for any use which may be made of the
information contained therein
COLEGIUL TEHNIC BUZAU, ROMANIA
COMENIUS MULTILATERAL PARTNERSHIP
LIFE-GIVING WATER

The human body's
needs are well defined
in terms of nutrition. We
often forget that water is
the main source of life,
the essential element in
maintaining body
balance. Water is more
necessary than any
other aliment because
of its action on all life
processes.
IN THE BODY, WATER MEETS FOUR MAIN
ROLES:
 By circulating fluids
 Thermoregulation
(blood, lymph), it carries
–it
maintains
a
all the nutrients and
constant body
oxygen while eliminating
byproducts of digestion
temperature.
and metabolism;
 - All chemical
 -It has a plastic role as
water enters directly in
processes of the
the process of body
body
take
place
in
growth and formation of
the presence of
cells;
 water.
 Fortunately
the
human body has
receptors that
sense the need
for water
extremely fast,
triggering the
sensation of
thirst.
The water is the basis of the nutritional pyramid

A human needs about
100 liters of water per
day: 4 liters for basic
needs, as food (2.5
liters for drinking and
1.5 liters for cooking without water we
cannot survive more
than a week), 13 liters
for washing dishes,
13 liters for doing the
laundry and 70 liters
for sanitary needs.
By drinking water we understand the water intended
for human consumption, that is, any type of water in
its natural state or after treatment, used for
drinking, food preparation or other domestic
purposes.
 Drinking water must be sanogenous (healthgenerating) and clean, free of microorganisms,
parasites or substances which, in numbers or
concentration, constitute a potential danger to
human health;
 Water quality can be defined as a set of
conventional physical, chemical, biological and
bacteriological characteristics, expressed in terms
of value according to the drinking water law.

WATER’S CHARACTERISTICS

Thus, water should be
colorless, odorless and
having a pleasant taste.

Water pH is 6.5-7.5. The
check of the pH is done
with pH-indicator paper or
with a pH meter.



Conductivity is measured with
the TDS meter. The name of
the device comes from Total
Dissolved Solids and it is the
total weight of solids
(minerals, salts or metals)
that are dissolved in a given
volume of water. It is
expressed in mS.
The value for drinking water
is 1-3mS. A higher value
represents a type of water
that can be unpleasant to
taste, salty, metallic or bitter.
WATER HARDNESS



the ions of Ca2+ and Mg2+ are responsible for the total
hardness of water. They are determined based on the
formation of stable complex combinations by their
reaction with the solution of complexone III (EDTA), in
basic medium and in the presence of specific indicators.
A hard water is difficult to digest, it is not advantageous
for boiling food and uneconomic for washing.
The water supply in Buzau is made by using
underground water. The main deficiencies in the quality
of drinking water are a high content of bicarbonates of
calcium and magnesium, and the iron content.
DETERMINATION OF RESIDUAL CHLORINE
Water is disinfected using chlorine, a biological
mechanism of destruction of organic matter
and bacteria.
 Residual chlorine is determined with an
ortodolidin solution - add 0.5 ml of ortodolidin
in the water sample and the color that is
obtained is compared with the colorimetric
tubes that form a comparison scale.

Protect water-protect life
Thank you for attention!
Authors: Razvan Alexandrescu, Alin Barbu