What is the dry water residue and how it is measured

The dry water residue (also known as RS) is a measure of the Amount of salts and organic matter containing water. Its value is the function of the geological nature of the food basin, of the characteristics of the land where it is located, of the flow, rainfall and temperature. They also influence phenomena such as sediment drag that cause rainfall or the thaw process. The ions that are usually in greater proportion are carbonates, chlorides, sulfates, nitrates, potassium, sodium, calcium and magnesium.

Dry residue is a little known, but very important concept in natural mineral waters. Unlike what people usually think of people, it does not reflect the impurities that water contains, but the amount of minerals present in it. It is important to keep in mind that The higher the dry residue, the more minerals will have a natural mineral water. All the water that comes from different sources has dry residue to a greater or lesser extent and depending on the amount of minerals it possesses, each of them will have a different composition.

Why is it important to know the dry water residue?

Knowing the dry water residue is crucial for several reasons. In the case of drinking water, this value indicates the purity and quality of the water we consume. In addition, dry residue is also an important measure in water management used in industrial processes, since high mineral concentrations can cause accumulation of deposits in pipes and equipment. On the other hand, for the water used in agriculture, a moderate dry residue can be beneficial for cropssince some salts and minerals are necessary nutrients for the growth and development of plants. However, an excess of these can damage soils and affect agricultural productivity.

To measure the dry water residue, different methodologies can be performed, all in controlled conditions. One of the most used is the Gravimetric method where the dry residue is obtained by weight difference after submitting to the sample at a temperature of 180 ⁰c for 24 hours.

1. 25 ml of sample are taken and with the help of a pipette, a porcelain capsule is transferred that has been previously heavy in dry conditions (the capsules must be clean and dry).
2. Then, these are introduced into a stove at 180 ⁰C for 24 hours.
3. After this time, approximately 2 hours are introduced and introduced into the desiccator to reach the ambient temperature and it is possible to weigh them again. In this way, from both heavy the amount of dry residue is obtained.

Dry residue can Express yourself in PPM (parts per million) or in mg/l (Miligram per liter). This method is used in water quality analysis laboratories and in environmental, industrial or purification studies to know the concentration of dissolved solids.

The level of dry residue in the most recommended water for human consumption is generally up to 500 mg/laccording to organizations such as the World Health Organization (WHO). This limit guarantees that water is of good quality, without affecting the taste or representing health risks. However, the value can vary according to the type of water we consume, since different sources have different concentrations of minerals.

According to its mineral content, water is classified as:

• Very weak mineralization: It is water with less dry residue, since it does not exceed 50 mg/l.
• Weak mineralization: They are those waters that contain less than 500 mg/l. Although very weak or weak mineralization waters are usually suitable for certain people who have some health problems, in this case we must review what type of minerals contain and their concentration.
• Media mineralization: They are those that contain between 500 and 1500 mg/l of dry residue.
• Strong mineralization: It has more than 1500 mg/l of dry residue. Its frequent consumption is not advisable in most cases.

In short, those Very strong mineralization waters are not recommended For their consumption, since they have a high salts and can produce health problems such as hypertension or stones in the kidneys, in addition to giving a saline flavor to the waters. In the same way, the water with low mineral content either They are recommended, because they can produce a mineral deficit in the body, which if they are not counteracted from food, can cause diseases in humans.

Now that you know what is the dry water residue, we recommend you read these articles on microplastics in bottled water: what are, types and how to eliminate them and water care.

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