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Water contains various chemical compounds, including many trace minerals. The quantity and quality of these elements give water its taste. Calcium makes water sweet and smooth, potassium and silicic acid (from silicates) make it taste refreshing. Magnesium gives it a bitter taste, and sulfuric acid ions add astrigency.

These minerals are often removed by water treatment, and chlorine may be added as well, then buffered to remove its taste. Some bottled waters now add back these minerals to give their product a distinctive "natural" flavor.

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Q: What makes pure spring water sweet?
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