Transcription of pH in Drinking-water - WHO
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pH in Drinking-water - WHO
WHO/SDE/ pH in Drinking-water Revised background document for development of WHO Guidelines for Drinking-water Quality World Health Organization 2007 This document may be freely reviewed, abstracted, reproduced and translated in part or in whole but not for sale or for use in conjunction with commercial purposes. Inquiries should be addressed to: The designations employed and the presentation of the material in this document do not imply the expression of any opinion whatsoever on the part of the World Health Organization concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or of certain manufacturers products does not imply that they are endorsed or recommended by the World Health Organization in preference to others of a similar nature that are not mentioned.
hydroxyl ions, this temperature effect is modified (APHA, 1989). The pH of most drinking-water lies within the range 6.5–8.5. Natural waters can be of lower pH, as a result of, for example, acid rain or higher pH in limestone areas. 2. ANALYTICAL METHODS The pH of an aqueous sample is usually measured electrometrically with a glass electrode.
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