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There are many methods to divide water into classes. |
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mineral water. | Or carbonated and no carbonated water. | There are such names of classes, as I, II, III, IV classes. | There are classes A, Â, Ñ etc. | There are classifications of NSF, ASTM D 1193. |
| Unfortunately, majority from them quite unclear, or inapplicable in practice simple people. |
| An answer is simple – on the whole in order that instead of: «Give me milk, in which in relation to all his volume there is such amount of fats, which most befits for a sale and most often buy» , – it is possible it was to say: «Give me milk with an fatness 2,5 %». It is such class of milk. | Only a bit worse, as there is not a single clear classification on which it is possible to divide water on the degree of contaminations. | This article offers the variant of division of water on classes. |
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1. you will understand how shortly to name water-in-which-floats-some-strange-green-pieces, | 2. you will know, what a class differs «Hello, urolithiasis» from a class «Water with a beautiful foxy color», | 3. and, possibly, will decide anything on your own. |
| which can it would be be given, it dividing into dirty and clean water. But it is a division very subjectively. In fact for one man water can be fully acceptable, and other man would not walk up it is even simple to look to it. | |
water, which not nobody had a drink in the world, and shortly «Mud»; | water which people can drink, but personally I – for anything, or «For friends»; | water which I can drink, if it will be very desirable, and nothing other will no longer be («Mud»); | water which I can drink, or «Simply water». |
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| are also subjective, however in this case subjectivism shows up in less degree, as here the question is about tastes actually man, and everybody determines these categories on your own very much and very exactly, although scopes however can change each. | It is now possible to appeal to dividing of water into classes on a relation that in it is contained, more in detail. |
| If you want to read further, read FURTHER |
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