Journal of Food, Agriculture and Environment

Vol 9, Issue 1,2011
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Determination of anion and cation contents in Cyprus drinking waters by HPIC method


Mirela Nicoleta Calisevici 1*, Delia Maria Perju 2, Mihaela Cristina Lysandrou 1, Gabriela Alina Dumitrel 2, Mirel Glevitzky 3

Recieved Date: 2010-11-08, Accepted Date: 2011-01-16


This paper deals with a comparative study regarding quality of drinking water from different regions of Republic of Cyprus. Nine types of drinking water were examined from three different regions of the country: Centre, South and West. Anions and cations determination was done with high-performance ion chromatography (HPIC). The device used was a Dionex – ICS 3000 type with dual pump and simultaneous injection. The most important anions and cations identified and analyzed for each of the three regions were: chloride (Cl), sulfate (SO4), nitrate (NO3), sodium (Na), potassium (K), magnesium (Mg) and calcium (Ca). Concentrations were higher in Centre region for Cl (338.36 mg/l), SO4 (211.07 mg/l), Na (270.47 mg/l) and K (10.64 mg/l); in the West part for NO3 (14.39 mg/l) and Ca (81.48 mg/l); in South region for Mg (65.255 mg/l). The sample with the highest salt concentration was in the Centre region, while the one with the lowest one was in the South region. The values obtained from analysis of water samples were ranked within the legally allowed limits stipulated by the standards in force, except for sodium and chloride values in the Centre region (Na 270.47 and Cl 338.36 mg/l). Samples with the largest amount of anions and cations registered during the tests were taken from Centre region (550.33 mg/l total anions; 397.07 mg/l total cations). Samples with the smallest content of anions were from West region (141.84 mg/l total anions), and the samples with the smallest content of cations were from South region (97.14 mg/l total cations).


Drinking water, HPIC, high-performance ion chromatography, chloride, sulfate, nitrate, sodium, potassium, magnesium, calcium, lower concentration, highest concentration

Journal: Journal of Food, Agriculture and Environment
Year: 2011
Volume: 9
Issue: 1
Category: Food and Health
Pages: 65-68

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