[Science that the water in the water bottle becomes bad]🚰

Two causes based on food chemistry and taste physiology 👇

* * [Cause ①: Increased elution of metal ions] * *

✅ stainless steel water bottle: iron, nickel, chrome

✅ ° C water: metal ion elution = reference value

✅ 25 ° C water: elution increased 2-3 times

✅ accumulated over time.

* * [Cause 2: Temperature dependence of taste] * *

✅-10 ℃: Hard to feel metallic taste in cold

✅ 15-25 ℃: Temperature zone with the strongest metallic taste

✅ over 35 ℃: Hard to feel again by temperature stimulus

* * [Advantage of pure water] * *

✅ does not contain metal ions → Minimum effect even if elution occurs

✅ little change in taste due to temperature change

✅ winter hot drinks but no metallic taste

* * [Practical measures] * *

① Temperature change is minimized by heat / cold insulation function

② Drink up the water you put in the morning by noon

③ Improvement of taste stability by using pure water

Save and look back 🔖

This post is for sharing knowledge about food chemistry and taste physiology

※ Source: Food Chemistry, Taste Physiology, Metallic Materials Engineering

# water _ bottle The Bad Water The Metal Taste Temperature and taste Pure water