Drinking water filter to improve the taste - does that really help?

Many say that they use drinking water filters not because they are concerned about harmful substances in the water, but mainly because of the improvement in taste. Whether and how drinking water filters can improve taste and provide information on possible dangers during use is explained in detail in this article.

Flavors in drinking water

Turbidity and flavorings subjectively reduce the drinking water quality, even if they are harmless to health. Many people often refrain from drinking enough water. Others therefore only drink bottled water, which is considerably more expensive and ecologically extremely questionable.

The taste of the water can be caused by many substances:

  • Algae species and their metabolites, which are already tasted in the smallest amounts (less than a nanogram)
  • Metabolites of microorganisms living in the water (microscopic crabs and others
  • high iron content due to rust in the area of ​​the house installation or well water
  • high water hardness
  • Chloroorganic compounds in water

There are also many other odors and flavors that can have an impact on the perceived quality of the water.

Chlorine and organochlorine compounds

By the way, chlorine itself is odorless when it is put in pure water. Only the combination of chlorine with existing organic (human, animal or vegetable) material leads to the formation of the typical, pungent chlorine smell. These are organochlorine compounds that form in the water.

The addition of chlorine dioxide converts in this process - unlike water filters - most flavors only in tasteless substances.

Effectiveness of water filters on smell and taste

For the removal of odors and flavors coarse activated carbon filters are sufficient. Activated coal has a multitude of channels on the surface in which turbidity, odors and flavorings are deposited as the water flows past.

Some coarse molecular pollutants in the water are also trapped, but for a more effective water purification but a higher filtering effect is required.

The removal of unwanted odor or taste through filters with activated carbon elements usually succeeds very well. The finer the granules of activated carbon, the more effective other substances are filtered out of the water:

  • chemicals
  • possibly existing bacteria and germs
  • Toxins, such as pesticide residues

The larger the surface of the activated carbon, the more extensive the effect. Carbon blocks work best, even very fine granules have a very high surface area. Here one can assume an active surface of more than 3,000 square meters per gram of activated carbon or even more.

Dangers when filtering water

In the canaliculi on the surface also bacteria can settle. They find ideal living conditions in the water filter due to the high number of nutrients (the filtered-out substances) and multiply rapidly. The water filter can germinate - which means a high risk.

In order to counteract this risk, activated carbon filters are often enriched with silver. In the case of continuous use of the water filter, this can possibly be harmful to health due to accumulation. The opinions of experts are different.

Tips & Tricks

Important therefore with the drinking water filter: The filter cartridges regularly and as early as possible to exchange and use better finer filters or carbon blocks, which have more quality.

Video Board: How to Choose a Water Filter