WEEKLY WATER NEWS

DataStreme WES Break Week One: 13-17 October 2008


This is the first Break Week for the Fall 2008 offering of the DataStreme WES course. This Weekly Water News will contain new information items and historical data, but the Concept of the Week is repeated from Week 6.

Water in the News


This Concept of the Week is repeated from Week 6.

Concept of the Week: Bottled Water

During the 1990s, bottled water soared in popularity among Americans. Today, they spend more than $7 billion a year on bottled water. Although 120 to 7500 times more costly per gallon than tap water, the demand for bottled water (especially in individualized containers) continues to climb for several reasons including convenience, health concerns, and dissatisfaction with the quality and taste of municipal tap water. Furthermore, clever ad campaigns have been very successful at persuading consumers of the advantages of drinking bottled water.

Although enamored by bottled water, the U.S. consumer must navigate through a variety of different brands (more than 900), and a potentially confusing terminology on labels mostly having to do with the source of the water. According to the International Bottled Water Association (IBWA), bottled water is defined as drinking water that is sugar-free, calorie-free, and contains no sweeteners or chemical additives other than small amounts of flavors or extracts. Bottled water may also have trace amounts of sodium. Beverages containing 1% or more by weight of flavors or extracts are classified as soft drinks. Soda water, seltzer water, and tonic water are considered soft drinks not bottled water because they may contain sugar and are not calorie-free.

About 75% of all bottled water comes from the subsurface. Bottled water from a well that taps a confined aquifer under hydrologic pressure is artesian water or artesian well water. Mineral water is groundwater that contains at least 250 parts per million (ppm) of dissolved solids from natural sources (i.e., dissolved bedrock, and sediment). Sparkling water contains dissolved carbon dioxide undiminished in concentration from its natural source. Spring water is groundwater that flows naturally to the surface of the Earth where an aquifer intercepts the ground. Well water is bottled water withdrawn from a hole drilled or bored into an aquifer. Collectively, all bottled water from subsurface sources is called natural water.

The quality of bottled water from the subsurface benefits from natural filtration as groundwater slowly seeps through permeable Earth materials. Nonetheless, in many cases bottlers employ additional purification steps such as applying ozone and/or ultraviolet light as disinfecting agents. Bottled water producers who use municipal sources (about 25% of the supply) typically (but not in all cases) reprocess the water for improved quality and taste through distillation, reverse osmosis, deionization, filtration, and/or ozonation. Labels on their products may include the terms purified water or distilled water. These same labels may include the statement "from a community water system," or "from a municipal source" meaning tap water.

While efforts at quality control of bottled water are designed to protect public health, a study by the Natural Resources Defense Council (NRDC) published in March 1999 raised some questions about whether enough is being done. The NRDC tested the quality of 1000 bottles of 103 brands of bottled water and found that not all the tested water was of high quality and some samples contained contaminants (http://www.nrdc.org/water/drinking/nbw.asp). Although the industry has strict standards and both federal and state governments regulate bottled water quality, the NRDC argues that existing regulations are not adequate. The NRDC recommends that the Food and Drug Administration set strict limits for contaminants in bottled water and that bottled water standards be at least as strict as those applicable to municipal (tap) water supplies.

Concept of the Week: Questions

  1. By convention, bottled water is drinking water that is both sugar-free and calorie-free. [(True)(False)]
  2. The source of most water in bottled water is [(subsurface)(surface)] reservoirs.


Historical Events:


Return to DataStreme WES website

Prepared by AMS WES Central Staff and Edward J. Hopkins, Ph.D., email hopkins@meteor.wisc.edu
© Copyright, 2008, The American Meteorological Society.