Modeling contaminant transport in polyethylene and metal speciation in saliva
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The metallic flavor of copper in drinking water influences the taste of water and can cause the taste problems for water utilities. The mechanism of metallic flavor caused by these metals is related to free or soluble ions. Free copper concentrations were measured at different pH in diluted artificial saliva using a cupric ion selective electrode. Three major proteins in human saliva: Î±-amylase, mucin and lactoferrin, were added in the artificial saliva and the impacts on the chemical speciation of copper were analyzed. Inorganic saliva components, typically phosphate, carbonate and hydroxide combined with copper and greatly influenced the levels of free copper in the oral cavity. Proteins such as Î±-amylase, mucin and lactoferrin also impacted the chemical speciation of copper, with different affinity to copper. Mucin had the greatest affinity with copper than Î±-amylase.
- Masters Theses