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Mineral Content: A Comparison of the Springs
Explanation of the Minerals
| Fountain or spring
as the case may be; values in mg/l |
Thouret Spring |
Keller Spring |
Veiel Spring |
Schiffmann Spring |
Au Spring | Leuze Spring | Wilhelm Spring II |
Daimler Spring |
| Cations |
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| Calcium Ca ++ | 186 | 199 | 545 | 199 | 545 | 561 | 576 | 1460 |
| Magnesium Mg ++ | 48.1 | 57.3 | 88.8 | 58.2 | 55.1 | 89.4 | 97.7 | 197 |
| Sodium Na + | 60.4 | 24.6 | 643 | 37.9 | 16.4 | 659 | 692 | 1920 |
| Potassium K+ | 11.2 | 3.4 | 62.0 | 5.4 | 2.9 | 67.1 | 47.4 | 32.4 |
| Iron Fe++, Fe+++ | < 0.015 | 0.220 | 1.6 | 0.060 | 0.054 | 1.9 | 2.0 | 16.0 |
| Anions | ||||||||
| Chloride Cl - | 139 | 55.8 | 919 | 74.6 | 49 | 932 | 965 | 4750 |
| Nitrate No ³- | 40.9 | 3.8 | < 1 | 1.8 | 14.5 | < 1 | < 1 | < 1 |
| Sulfate So 4-- | 264 | 339 | 874 | 374 | 323 | 903 | 1050 | 1300 |
| Hydrogen Carbonate HCO3- | 378 | 445 | 1180 | 474 | 429 | 1150 | 1150 | 556 |
| Total Hardness (dGH) | 37.1 | 41.1 | 96.7 | 43.1 | 40.5 | 99.1 | 103 | 250 |
| Dry Residue, 180°C | 985 | 990 | 3980 | 1120 | 947 | 4100 | 4320 | 10660 |
| Temperatur (°C) | 18.0 | 16.4 | 18.0 | 17.8 | 16.2 | 19.6 | 17.5 | 18.0 |
| Dissolved CO2 | 70.9 | 103 | 1270 | 153 | 110 | 1490 | 1310 | 455 |
| Spring-fed Fountains | Thouret Fountain |
Erbsen Fountain Polizei Fountain Klösterle Fountain Schreinerei Fountain |
Veiel Fountain |
Schiffmann Fountain |
Au Fountain | Leuze Fountain | Lauten-schläger Fountain Fountains behind Kursaal |
| The water analysis from the Berger Urquell
can be found here. Much thanks goes to the Chemischen Institut des Amtes für Umweltschutz for supplying us with this data! |
MINERALS: GeNERAL INFORMATION Mineral water does not supply all the necessary minerals required by the body. Carbon Dioxide (CO2) Gives the water the fresh, sparkling taste. It also helps to keep the water clean. Carbon dioxide is also responsible for the following: 1. It conserves the water so that is tastes fresh longer. 2. It keeps hydrogen carbonate in the solution that would otherwise be omitten. 3. It promotes digestion by increasing the stomach's ability to resorb. |
Cations Sodium (Na +) Sodium is essential for the exchange of water between the cells. It is also important for the working of muscles, enabling contraction. Together with chloride, sodium forms our normal salt, used to spice up our regular diet. While too much salt is unhealthy, none at all can result in weakness, illness, muscle cramps and in some cases even break down of vital body functions. Recommended Daily Allowance: 2 g for adults top |
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Magnesium (Mg ++) Magnesium is essential for bones and cells, especially the muscular cells. It helps maintain the muscular and nervous equilibrium. It is also used for building bones and tendons and in the construction of many enzymes. Together with calcium, magnesium provides electricity for the heart. Magnesium is also useful in fighting osteoporosis and kidney stones. Recommended Daily Allowance: approx. 250 - 350 mg top |
Calcium (Ca ++) Calcium is used to build bones and teeth. A lack of calcium over time may lead to osteoporosis. Muscle activity and transmission of nerve signals also relies on calcium. Together with magnesium, calcium provides electricity for the heart. Recommended Daily Allowance: 800 mg - 1000 mg; For growing people (11 to 24 years of age) and for pregnant women about 1200 mg is recommended. top |
Iron (Fe ++, Fe +++) Iron is used to build up red blood cells. It is part of haemoglobin, the carrier of the oxygen in your blood. Indications of a lack of iron are tiredness, weakness, pale skin, cold hands and feet, insomnia, brittle hair and nails, sickness, constipation, and even impotence. Iron that is not used is stored in internal organs and damages them. It may lead to liver cirrhosis or diabetes. Recommended Daily Allowance: Men, and women that are not menstruating: 10 mg Women during menstruation: 15 mg (because of loss of blood) Pregnant women: 30 mg Children: 10 mg Your diet should contain about ten times that much, since your body can absorb only about 5 to 10 percent of that. top |
ANIONS Chloride (Cl -) Together with sodium , chloride forms our normal salt, used to spice up our regular diet. Chlorine and sodium are used to maintain osmotic pressure in the cells. As part of the digestive acids in the stomach, it plays an important role in the digestion. Recommended Daily Allowance: 1700 mg - 5100 mg top |
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Sulfate (So4 - -) Sulfur, the "S-part" of sulfate, is essential in maintaining healthy, flexible cells. It is also part of many enzymes. Lack of sulfur inhibits the body to repair damaged cells properly. top |
Nitrate (No3 -) Nitrate is an inorganic compound that occurs under a variety of conditions in the environment, both naturally and synthetically. Nitrate does not normally cause health problems unless it is reduced to nitrite. Nitrite (NO2) can be formed from nitrate by a chemical process called reduction. Nitrate in drinking water is measured either in terms of the amount of nitrogen present or in terms of both nitrogen and oxygen. Unless otherwise specified, nitrate levels usually refer only to the amount of nitrogen present, and the usual standard, therefore, is 10 mg/l. Short-term exposure to drinking water with a nitrate level at or just above the health standard of 10 mg/l nitrate-N is a potential health problem primarily for infants. Babies consume large quantities of water relative to their body weight, especially if water is used to mix powdered or concentrated formulas or juices. Also, their immature digestive systems are more likely than adult digestive tracts to allow the reduction of nitrate to nitrite. In particular, the presence of nitrite in the digestive tract of newborns can lead to a disease called methemoglobinemia. top Note: This guide can only give a general overview of these minerals and their possible effects on the human body. It cannot and does not want to replace a doctor. If you are unsure about some aspect, or feel unweell, please consult professional help. Source: Mineral Waters of the World (www.mineralwaters.org) and the Cornell Cooperative Extension. |
