This method describes how to calculate the concentration of sodium and potassium ions in water.
Water intended for use as an ingredient in the production of beer (brewing liquor) or other foods
Sodium ions (and potassium ions) are present in almost all natural waters, and the concentration can range from a few mg/l up to several g/l. The concentration of potassium ions is usually low.
Since analyses for determining the concentrations of sodium and potassium ions in water require considerable effort, and these ions are not very relevant for evaluating the suitability of water for the processes of brewing and malting, a simple calculation will suffice. The difference in the concentrations of anions and cations in the water is determined, allowing the calculation to be performed under the assumption that only sodium ions are present in the water.