Transcription of pH in Drinking-water - WHO
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pH in Drinking-water - WHO
WHO/SDE/ onlypH in Drinking-waterBackground document for development ofWHO Guidelines for Drinking-water Quality_____Originally published in Guidelines for Drinking-water quality, 2nd ed. Vol. 2. Health criteria andother supporting information. World Health Organization, Geneva, 1996. World Health Organization 2003 All rights reserved. Publications of the World Health Organization can be obtained from Marketing andDissemination, World Health Organization, 20 Avenue Appia, 1211 Geneva 27, Switzerland (tel: +4122 791 2476; fax: +41 22 791 4857; email: for permission to reproduce or translate WHO publications - whether for sale or fornoncommercial distribution - should be addressed to Publications, at the above address (fax: +41 22791 4806; email: designations employed and the presentation of the material in this publication do not imply theexpression of any opinion whatsoever on the part of the World Health Organization concerning thelegal status of any country, territory, city or area or of its authorities, or concerning the delimitation ofits frontiers or mention of specific companies or of certain manufacturers products does not imply that they areendorsed or recommended by the World Health Organization in preference to others of a similar naturethat are not mentioned.))
imparted by bicarbonate, carbonate, and hydroxyl ions, this temperature effect is modified (1). The pH of most raw water lies within the range 6.5–8.5 (1). ANALYTICAL METHODS The pH of an aqueous sample is usually measured electrometrically with a glass electrode. Temperature has a significant effect on pH measurement (1,2).
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