Drinking water is the most essential beverage for our health, therefore its quality is strictly regulated. Inorganic ions in water can be detrimental to health (e.g., nitrates and nitrites), while other ions may influence water’s organoleptic properties. For example, chloride and
sulfate ions may induce a noticeable, unpleasant taste.

Water is frequently treated with chemicals to control bacteria and remove pathogens. These chemicals can generate harmful disinfection by-products (DBPs) when they react with organic molecules naturally present in water. For these reasons, ion and DBP concentrations in drinking water are highly monitored and controlled, and techniques are constantly evolving to accurately detect and quantify them.

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