the tap water , or water of distribution , is a Drinking water distributed by a network of drain since collecting to the end users (households, companies, public buildings,…) while passing in particular by a processing center, one or more tanks (of which, sometimes, the Tower water), etc

The water quality of the tap is very regulated and subjected to many sanitary controls. It generally comes from a ground water or a river and sudden of many treatments before arrival with the consumer.

Chlorinate

During the water treatment, a variable quantity of hypochlorite of sodium is added in order to limit the risks of bacterial development or terrorist bacteriological attack. The quantity of hypochlorite added is growing with the distance between the processing center and the end user.

Easy way: In zones where the chlorinated taste of water is important, it is possible to make it disappear by letting it rest during one hour in an open carafe.

Water taster

There does not exist precise regulation on the parameters of “comfort” of water: aspect, taste, odor… The expertise develops in the laboratories, mainly production companies and of water supply. The methods concern the analysis of the traces and the use of state-of-the-art technologies, such as the “electronic nose” able to detect tastes and negligible or volatile odors. A technology also used in the agro-alimentary sector (coffee, champagnes…)

The professional water tasters, “the finest palates” are able to qualify the tastes and odors so as to characterize them and be able thereafter to adjust the adjustments of the factories. Nondrinkers, not smokers, the tasters water are with drinking water what are the “noses” with the perfume: true intelligence agents.

In an original way, Lyonnaise of Water set up in 2006 in certain areas where it is present (e.g. Yvelines - LePecq) a Observatoire of the Taste of Water directly implying the consumers trained in the discovery and the recognition of the tastes and the odors following of the professional criteria.

The principle is simple, to transform the consumers into water tasters:

• taste tap water on your premise regularly and raise your observations by specifying the date and the hour of your tastings.
• Each week you transmit the result of your observations to us on an Internet site http://www.goutdeleau.com.
• the results are analyzed by experts and modifications can be brought for the improvement of the gustatory quality of tap water in the commune concerned.

10 easy ways and good councils of the tap water taster:

• Let run water until it is fresh before drinking it.

• Let water be aired a few minutes in your glass or your carafe.
• Protect water in a bottle or carafe closed by a stopper or plastic film.
• do not keep your water more than one day in a bottle or carafe. Change it.
• Rinse your bottle or carafe with each use.
• regularly Clean your carafe with vinaigrée water and salt; rinse well.
• never use the warm water tap to prepare your drinks or to make the kitchen. Make heat cool water.
• Change your ice floes regularly.
• Shown imagination to decorate the pleasure of drinking water.

Environmental aspects

The food tap water consumption instead of bottles makes it possible to decrease the pressure on the environment grace, in particular, with the removal of waste and road transport.

The water treatment is very heavy and expensive when the zone of collecting is in a very polluted area, in particular where is practiced a Intensive agriculture, from the spreading of manure and pesticides and because of the dejections of the livestock.

The treatments of tap water interested the industrialists who put in distribution purifiers and filters able to eliminate the Chlore, the Pesticides, the Heavy metals, the Calcaire. This last however represents, in the drink water, an important source of Calcium.

Between 1999 and 2001, at least 900.000 people drank at least once a water whose content of Pesticides exceeded the standards, causes identified: too intensive use of Plant health products . The utility to treat and filter effectively our water of tap becomes urgent.

The tap water being also used for nonfood uses, one can regard as a wasting the thorough treatment of water when it is used only with the detergent, cleaning, the hunting of the toilets or the watering of the plants. In certain places (for example with Cambridge), a double water distribution network is in place, of which one distributes non-drinking water. It is also possible to recover rainwater for the nonfood uses.

To save water, or to use best, when e.g. the hands are washed, or that the crockery is washed, or although a shower is taken, it is the frequency of the gesture which counts, not the flow of the eau.

When the hands are washed, it is enough that the hands are hardly wet and not to misuse the soap. It is the speed and or the frequency of frictions of the hands which counts. By rinsing the hands, the flow of water must be low while continuing to rub the hands. Not need to open the tap + extremely or at bottom.

External bonds

• Management of water by Ekopédia
• Site Water of Suez Environment
• State of drinking water in France
• ekopedia.org Encyclopedia: Water treatment by solar energy
• ekopedia.org Encyclopedia: Filtering of water by phytoepuration (or lagunage)
• Site of the Program solidarity water
• Biofilm and drains

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