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Abstract
The crystallization of salt solutions is strongly affected regarding the shape of the crystalline network by the presence of impurities, even in extremelly small quantities. This sensitivity is extremely high especially for dihydrate copper chloride (DCC) solution. The phenomenon is used for early diagnostic in medicine and for food quality assessment and named sensitive crystallization or biocrystallization. The evaluation is based on the morphology of the DCC network that crystallizes on a Petri plate containing a fine film of this solution to which a small amount of the substrate analyzed is added. For this reason, the understanding of the influence of all physico-chemical factors on the crystallization of the DCC solution is very important. To help elucidate some of these aspects, we analyzed by biocrystallization a series of 30 mineral waters from Romania, following their influence on the morphology of the DCC crystallization network. This is the first paper about biocrystallization of natural mineral waters. Following this analysis we noticed specific patterns generated by the predominant chemical composition and the total mineralization of the analyzed waters. These results can be extrapolated in the medical and agro-food field, contributing to the correct interpretation of the biocrystallisation test.
Highlights
The crystallization of salt solutions is strongly affected regarding the shape of the crystalline network by the presence of impurities, even in extremelly small quantities
In accordance with ISO-Norms three laboratories, the Department of Food Quality and Food Culture at Kassel University of Germany, the Louis Bolk Institute in the Netherlands and the BRAD Byodinamic Research Associaton in Denmark, produced the standardization work of the method [5, 19, 28-31]. This is the first paper about the biocrystallization of mineral waters and in the literature has no data for a specific standardized evaluation, but the general panel established by Huber [28] and comprehensively developed by Doesburg [31] can be extrapolated with good reliability in the study of mineral waters biocrystallization
The 30 mineral waters can be grouped in three basic categories according to chemical composition [32-34], as we see in table 1
Summary
A number of 30 Romanian natural, mineral and medicinal waters were collected directly from the springs, in fully filled pet or glass containers to avoid water contact with air. The patterns of biocrystallization for foods can be evaluated using standardized visual sensory analysis according ISO-Norms 11035 and 8587 or using different computerized image analysis tools [24,25,26,27]. In accordance with ISO-Norms three laboratories, the Department of Food Quality and Food Culture at Kassel University of Germany, the Louis Bolk Institute in the Netherlands and the BRAD Byodinamic Research Associaton in Denmark, produced the standardization work of the method [5, 19, 28-31] This is the first paper about the biocrystallization of mineral waters and in the literature has no data for a specific standardized evaluation, but the general panel established by Huber [28] and comprehensively developed by Doesburg [31] can be extrapolated with good reliability in the study of mineral waters biocrystallization. First it was necessary to form a standardized panel for sensory profiles according to ISO 11035 (1994) and to adapt this norm for utilization in the visual evaluation of biocrystallization images [28] and after that ISO 8587 (2006): ‘Sensory Analysis – Methodology – Ranking’ was adapted for the development of a ranking measurement instrument for a global evaluation
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