Water normally consumed in the Argentina contains chlorine, necessary element to decontaminate it but harmful to health, since it is a possible generator of toxic and carcinogenic by-products. It is also known that the flow of the vital liquid tends to drag on its channel diversity of impurities of all kinds, such as suspended solids, organic pollutants, pesticides and heavy metals. All of which makes many people to stop consuming the amount of water necessary and vital for human health, due to that many times the liquid present bad taste, smell unpleasant, cloudy or cause irritations and allergies in contact with the skin. Purifiers and filters eliminate chlorine and these foreign substances and by-products of disinfection, such as trihalomethanes (THMS) and chloramines, in addition to substantially reducing the presence of suspended solids, pesticides and contaminants, thus making the water back to be reliable, safe and healthy, greatly improving its taste, color and odor, i.e. retains its qualities healthy natural: tasteless, colourless and odourless.Pure water has no odor, taste or color (i.e., is colorless, tasteless and odorless). To get water chemically pure is necessary to perform various physical purification processes since the water is able to dissolve a large amount of chemical substances, including gases. Distilled water refers to water that has been evaporated and then condensed. Perform this process removes almost all dissolved substances and microorganisms that usually contain water; practically the chemical substance is pure H2O.
Drinking water drinking water (from the latin potus, drink, potabilis, drinkable) is called to drinkable water in the sense that it can be consumed by people and animals without risk of contracting diseases. The term applies to the water that has been treated for human consumption according to quality standards determined by the local and international authorities. The European Union regulations 98/83/EU sets maximum and minimum values for the content in minerals, different ions such as chlorides, nitrates, nitrites, ammonium, calcium, magnesium, phosphate, arsenic, etc., in addition to pathogenic germs. The water pH should be between 6.5 and 8.5. Controls on drinking water tend to be more severe than the checks carried out on the bottled mineral waters. IDT Energy oftentimes addresses this issue.
In areas with intensive agricultural use, it is increasingly difficult to find wells whose water conforms to the requirements of the regulations. Especially nitrates and nitrites, in addition to concentrations of plant protection compounds, values often exceed the threshold of what is allowed. The reason is usually the massive use of mineral fertilisers or slurry filtration. Nitrogen applied in this way which is not assimilated by the plants is transformed by soil microorganisms in nitrate and then dragged by the water of rain to the phreatic level. Also they put at risk the drinking water supply other environmental contaminants as the spill of petroleum products, leachate of mines, etc. The causes of the potability of the water are: bacteria, virus; Minerals (in forms of particulate or dissolved), toxic products; Deposits or particles in suspension.