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BES 220 April 22, 2024

Bro. Cristino M. Sta. Ana, FMS SW1
POTABLE vs PALATABLE: UNDERSTANDING THE DIFFERENCE

POTABLE
• Definition: Potable refers to something that is safe for drinking. Specifically, it
describes water that is suitable for human consumption.
• Characteristics:
o Safety: Potable water is free from harmful contaminants and bacteria.
o Essential: It is an essential resource for human survival.
• Standards: Potability standards vary by country and region. For instance, in the
United States, the Environmental Protection Agency (EPA) sets regulations for
drinking water quality, including maximum contaminant levels for substances like
lead and arsenic.
• Global Issue: Ensuring access to potable water is a global challenge, as many
people worldwide lack safe drinking water.

PALATABLE
• Definition: Palatable refers to something that has a pleasant or agreeable taste.
It is commonly used to describe food or drink that is enjoyable to consume.
• Subjective: Palatability is subjective, varying from person to person. Factors
such as texture, aroma, and appearance influence how we perceive taste.
• Examples:
o Spicy food: Some people find spicy food palatable, while others may not.
o Preparation Matters: Properly seasoning a dish can enhance its flavor and
make it more palatable.
• Difference: While potable focuses on safety, palatable emphasizes the pleasant
taste. Essentially, potable ensures safety for drinking, while palatable relates to
taste enjoyment. Both drinking qualities play crucial roles in our overall satisfaction
with water and food.

ODORS AND TASTES

Water can exhibit various odors and tastes, which can be attributed to a multitude
of factors. Unfortunately, pinpointing a single universally effective treatment for bad taste
and odor issues in water is challenging due to their diverse origins.

Tastes: Tastes are generally grouped into four categories:

1. Sour 2. Salt 3. Sweet 4. Bitter

Odors: Odors, on the other hand, have a wide range of classifications. Some of
the commonly encountered odors possess rather picturesque names, which can be more
pleasant than the odors themselves. Here are a few examples:
• Nasturtium • Geranium • Pigpen • Grassy
• Cucumber • Fishy • Earthy • Musty

Authorities further classify these odors based on their intensity, ranging from very
faint to very strong.
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Bro. Cristino M. Sta. Ana, FMS SW1
Sensory Perception:
Our taste buds and olfactory organs do not always possess the same acuteness.
Ideally, when drinking water, you should not be consciously aware of any tastes or odors
to fully enjoy the experience. If you do detect a distinct odor, it indicates that the water
requires treatment.

Taste vs. Odor:

Differentiating between tastes and odors can be challenging. Taste buds and
olfactory organs work seamlessly together, blurring the boundaries between the two. For
instance, hydrogen sulfide imparts an “awful” taste to water, but in reality, it is the
unpleasant odor of this gas that we perceive rather than an actual taste.

Factors Contributing to Tastes and Odors:

Tastes and odors in water can be attributed to several factors:
1. Decaying organic matter
2. Living organisms
3. Iron, manganese, and metallic corrosion products
4. Industrial waste pollution (e.g., phenol)
5. Chlorination
6. High mineral concentrations
7. Dissolved gases

Understanding these factors helps address taste and odor issues effectively.
Remember, water quality plays a crucial role in our overall satisfaction with each
refreshing sip.

Removing Objectionable Tastes and Odors from Water

General Origins: Odors in water can typically be attributed to living
organisms, organic matter, and dissolved gases. Similarly, tastes are often linked to
the high concentration of minerals in the water. However, some tastes may arise from
various algae and industrial waste.

Treatment Methods:
1. Activated Carbon Filters:
o Organic Substances: For tastes
and odors caused by organic
substances, passing water
through an activated carbon
filter can effectively remove
them.
2. Oxidizing Agents:
o Chlorine: Some tastes and odors
may respond to chlorine, which
acts as an oxidizing agent.
o Potassium Permanganate: This compound is highly effective in
eliminating musty, fishy, grassy, and moldy odors. It serves as a strong
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Bro. Cristino M. Sta. Ana, FMS SW1
oxidizing agent and does not form unpleasant compounds with organic
matter.
3. Industrial Waste and Specific Substances:
o In cases where problems stem from industrial waste or specific substances,
the above treatments may not always succeed.
o Chlorination: Be cautious, as chlorination might sometimes intensify taste
or odor issues.
4. Manganese Dioxide Removal:
o When using potassium permanganate, a filter is
necessary to remove the manganese dioxide formed
during reduction.

Persistence and Alternatives:

• Persistence: If initial methods do not yield satisfactory results, consider trying
multiple approaches.
• Seeking a New Source: If all else fails, it may be more economical to explore
alternative sources of drinking water.

Remember, addressing taste and odor concerns ensures a more enjoyable and
refreshing water experience.
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BES 220 April 22, 2024
Bro. Cristino M. Sta. Ana, FMS SW1
PHILIPPINE STANDARDS FOR DRINKING WATER:
In the Philippines, the Philippine National Standards for Drinking Water
(PNSDW) outline the criteria for safe and potable water. These standards cover various
parameters related to water quality, including microbiological, physical, chemical, and
radiological compositions. Let’s delve into the specifics:

1. Definition of Terms:
o Aesthetic: Aspects of drinking water quality perceived by the senses,
including odor, taste, color, and clarity.
o Aerobe: An organism capable of growing in the presence of oxygen.
o Anaerobic: Life processes or chemical reactions occurring in the absence
of oxygen.
o Available Residual Chlorine: The part of chlorine exhibiting significant
germicidal activity.
o Bottled Water: Sealed containers of water offered for sale as drinking
water.
o Coliform Organism (Total Coliforms): Rod-shaped, gram-negative
bacteria that ferment lactose and produce acid, gas, and aldehyde within
24-48 hours.
o Composite Sample: A mixture of grab samples collected at the same point
but at different times.
o Contamination: Introduction of materials not normally found in water,
making it less desirable or unfit for its intended use.
o Disinfection: Processes designed to destroy disease-causing
microorganisms.
o Drinking Water: Intended for direct human consumption or food
preparation.
2. Factors Contributing to Tastes and Odors:
o Decaying Organic Matter
o Living Organisms
o Iron, Manganese, and Metallic Corrosion Products
o Industrial Waste Pollution (e.g., Phenol)
o Chlorination
o High Mineral Concentrations
o Dissolved Gases
3. Treatment Methods:
o Activated Carbon Filters: Effective for removing tastes and odors due to
organic substances.
o Oxidizing Agents:
▪ Chlorine: May address some taste and odor issues.
▪ Potassium Permanganate: Effective against musty, fishy, grassy,
and moldy odors.
o Manganese Dioxide Removal: Necessary when using potassium
permanganate.
4. Persistence and Alternatives:
o If initial methods fail, consider trying multiple approaches.
o If all else fails, explore alternative sources of drinking water.
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Bro. Cristino M. Sta. Ana, FMS SW1
Remember, ensuring both potability (safety) and palatability (pleasant taste)
contributes to a satisfying water experience.:
1: DENR Administrative Order No. 26-A Series 1994
2: PURIFICATION AND QUALITY OF DRINKING WATER: ISSUES AND
CONCERNS
3: Ensuring SAFE and POTABLE WATER SUPPLY

Sources for PHILIPPINE STANDARDS:

1 water.emb.gov.ph
2 nast.dost.gov.ph
3 ro.mwss.gov.ph
4 fda.gov.ph
5 emb.gov.ph