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The Question - Coggle Diagram
The Question
Source of Water
Tap Water: Municipal supply, well water, or bottled water.
Filtration Systems: Presence and type of water filters (e.g., carbon filters, reverse osmosis).
Source Geography: Urban vs. rural sources, proximity to industrial areas, etc.
Chemical Composition
Minerals: Levels of calcium, magnesium, sodium, and other minerals.
Contaminants: Presence of contaminants such as chlorine, lead, nitrates, or microbial contamination.
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Participant Factors
Demographics: Age, gender, and cultural background of participants, which can influence taste perception.
Health Conditions: Any conditions affecting taste (e.g., ageusia, medications).
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Analysis & Reporting
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Transparency: Clearly report methodology, limitations, and any potential biases.
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Environmental Factors
Temperature: The temperature at which the water is tasted, as it can affect taste perception.
Storage Conditions: How the water is stored before testing (e.g., in plastic or glass containers).
Sensory Analysis
Taste Descriptors: Common descriptors include metallic, earthy, sweet, sour, salty, or chemical.
Taste Test Method: Blind tasting to prevent bias, use of standardized tasting procedures.
Data Collection
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Quantitative and Qualitative Data: Collect both numerical ratings (e.g., on a scale of 1-10) and descriptive feedback.
Ethical Considerations
Informed Consent: Ensure participants understand the purpose of the study and consent to participate.
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