title: [Effect of containers material on the structure of water in its storage].
abstract: When water is stored, the material of crockery is of vital importance as it affects the properties of water. Contacting the material having a crystalline structure causes water structurization and uncrystalline materials (plastic and enamel ware) fail to maintain the structural property of water or destruct the property in storage. Ceramic foodware positively affects the structure of water although there is a significant increase in the content of its structurized fraction only in just 2 days. The water storage type that is optimal and most acceptable in private life is glassware in diffused sunlight that causes positive water structural changes increasing by day 2. Addition of a metallic component, silver in particular, enhances the process of water structurization. The worst type is plastic ware water storage.
authors.forename: N F
authors.initials: NF
authors.lastname: Farashchuk
authors.forename: R I
authors.initials: RI
authors.lastname: Mikhaĭlova
authors.forename: O G
authors.initials: OG
authors.lastname: Telenkova
mesh_terms: D005519:Food Preservation; D006801:Humans; D019064:Product Packaging; D014867:Water / Q000592:standards*
chemical_list: D014867:Water