NaHCO3, CaSO4, Na2SO4, MgSO4, NaCl, CaCl2, MgCl2, and Na2CO3 were used separately to prepare sample solutions of mineralized water. Five studies were performed in which Ss rated these solutions using specially constructed taste rating scales. Initial ratings in a series tended to be more favorable than final ratings. Solutions of 2,000 ppm were rated less favorably than corresponding 1,000 ppm solutions. Mean ratings for solutions differed significantly. The rank order of mean ratings, from most favorable to least favorable, was approximately the same as the order in which solutes are listed above. Results were discussed in terms of taste-scale methodology and in relation to two hypotheses central to research on mineral taste in water.
On the Possibility of the Use of Mineralized Water Main Mil-Mugan Collector in the Growing Agriculture of Azerbaijan
