Influence of Rare Earth Materials on pH Value and Oxidation Reduction Potential (ORP) of Drinking Water

被引:0
作者
Huang, Lirong [1 ]
Chen, Yuhang [1 ]
机构
[1] Jiangxi Univ Sci & Technol, Sch Mech & Elect Engn, Ganzhou, Jiangxi, Peoples R China
来源
ADVANCE IN ECOLOGICAL ENVIRONMENT FUNCTIONAL MATERIALS AND ION INDUSTRY II | 2011年 / 178卷
关键词
ilon materials; drinking water; pH Value; ORP;
D O I
10.4028/www.scientific.net/AMR.178.167
中图分类号
Q14 [生态学(生物生态学)];
学科分类号
071012 ; 0713 ;
摘要
Drinking water needs to retain all minerals such as calcium, magnesium, potassium and sodium to make body balance. It is such minerals that makes drinking water weakly alkaline. The pH value of drinking water between 7.2 and 8.0 is the best. The ion material can improve pH value and ORP of drinking water which is processed from a variety of natural polarity mineral materials and multi-functional healthy ceramic material.
引用
收藏
页码:167 / 171
页数:5
相关论文
共 34 条
  • [31] Supported Pd-Cu Nanoparticles for Water Phase Reduction of Nitrates. Influence of the Support and of the pH Conditions
    Papa, Florica
    Balint, Ioan
    Negrila, Catalin
    Olaru, Elena-Alina
    Zgura, Irina
    Bradu, Corina
    INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH, 2014, 53 (49) : 19094 - 19103
  • [32] Levels of rare earth elements in Dutch drinking water and its sources. Determination by inductively coupled plasma mass spectrometry and toxicological implications. A pilot study
    deBoer, JLM
    Verweij, W
    vanderVeldeKoerts, T
    Mennes, W
    WATER RESEARCH, 1996, 30 (01) : 190 - 198
  • [33] Continuous operation of commercial-scale plasma-chemical aftertreatment system of smoke tube boiler emission with oxidation reduction potential and pH control
    Kuroki, Tomoyuki
    Fujishima, Hidekatsu
    Otsuka, Keiichi
    Ito, Tomohiro
    Okubo, Masaaki
    Yamamoto, Toshiaki
    Yoshida, Keiichiro
    THIN SOLID FILMS, 2008, 516 (19) : 6704 - 6709
  • [34] Redox potential in meat and meat products 3. Regulation of redox potential value in processing and influence of pH, sodium nitrite, sodium ascorbate, sodium lactate, and oxygen partial pressure
    Rodel, W
    Scheuer, R
    FLEISCHWIRTSCHAFT, 1999, 79 (07): : 78 - 81