why doesn't water come in a can?

Question

why doesn't water come in a can

Answer 1

The real problem is, most metals can be dissolved somewhat in water and you'll get some unhappy flavored water. The only good metals that won't be contributing to the taste are too expensive. Unless you want a can that cost $4 for about $0.0004 worth of water, just go buy a plastic bottle and shoosh up.

Answer 2

Oh, you kids these days, I don't know what country you are in, but try asking your grandfather about caned water and fallout shelters.

These days, people who sell products do market research, since one doesn't see caned water on the store shelves one would assume it wouldn't sell as well as it does in bottles. While rusting of steel cans might be a problem (but other foods are canned successfully) I haven't seen any beverage in a steel can in a long time. So I'm sure it is market forces. By the way, a "diet" soda is probably about 99% water.

Answer 3

Most cans for drinking are made of aluminum, which does not rust. They are also lined so that the liquid does not absorb metallic ions. If this were not true, even your Pepsi would taste metallic. The reason is probably mostly marketing and the fact that plastic bottles are resealable.

Answer 4

not all metals rust. im sure many market studies were done, and honestly, wouldnt you agree that a metal can isnt nearly as attractive as a cleverly shaped plastic bottle to fully captuer the essence of the water?

Answer 5

Water has a habit of absorbing flavours especially of containers if its stored for a while.. Do you want your water to taste metallic?

Also, metals rust. Water causes metal to rust. Do you want metallic tasting water out of a rusty can?

Answer 6

It would make the water taste like can/ steel water or rust the can.

Answer 7

I think it does come in a can sometimes. I'm pretty sure I've had it in a can before. What the brand is, I don't really remember.

Answer 8

Because it Can Not haha

Answer 9

The safety of bottled drinking water
While the term bottled water is widely used, the term packaged water is perhaps more accurate. Water sold in countries for consumption can come in cans, laminated boxes and even plastic bags. However, bottled water is most commonly sold in glass or disposable plastic bottles. Bottled water also comes in various sizes from single servings to large carbouys holding up to 80 litres. Depending on the climate, physical activity and culture, the drinking-water needs for individuals vary, but for high consumers it is estimated to be about two litres per day for a 60 kg person and one litre per day for a 10 kg child.

Drinking-water may be contaminated by a range of chemical, microbial and physical hazards that could pose risks to health if they are present at high levels. Examples of chemical hazards include lead, arsenic and benzene. Microbial hazards, include bacteria, viruses and parasites, such as Vibrio cholerae, hepatitis A virus, and Crytosporidium parvum, respectively. Physical hazards include glass chips and metal fragments. Because of the large number of possible hazards in drinking-water, the development of standards for drinking-water requires significant resources and expertise, which many countries are unable to afford. Fortunately, guidance is available at the international level.

The World Health Organization (WHO) publishes Guidelines for Drinking-water Quality which many countries use as the basis to establish their own national standards. The Guidelines represent a scientific assessment of the risks to health from biological and chemical constituents of drinking-water and of the effectiveness of associated control measures. WHO recommends that social, economic and environmental factors be taken into account through a risk-benefit approach when adapting the Guideline values to national standards. As the WHO Guidelines for Drinking-water Quality are meant to be the scientific point of departure for standards development, including bottled water, actual standards will sometimes vary from the Guidelines. It should also be noted that water used for making edible ice should be subject to the same drinking-water standard and include specific sanitary requirements for equipment for making and storing ice. For water in carbouys, similar sanitary requirements for dispensing devices need to be observed.

In applying the WHO Guidelines to bottled waters, certain factors may be more readily controlled than in piped distribution systems and stricter standards may, therefore, be preferred in order to reduce overall population exposure. This has, for example, been argued for the case of lead. Similarly, when flexibility exists regarding the source of the water, stricter standards for certain naturally-occurring substances of health concern, such as arsenic and fluoride, may be more readily achieved than in piped distribution systems.

Contrary to this, some substances may prove more difficult to manage in bottled than tap water. This is generally because bottled water is stored for longer periods and at higher temperatures than water distributed in piped distribution systems. Control of materials used in containers and closures for bottled waters is, therefore, of special concern. In addition, some micro-organisms, which are normally of little or no public health significance, may grow to higher levels in bottled waters. This growth appears to occur less frequently in gasified water and in water bottled in glass containers compared to still water and water bottled in plastic containers. However, the public health significance of this remains little understood, especially for vulnerable individuals, such as infants and children, pregnant women, immuno-compromised individuals and the elderly. In regard to infants, as bottled water is not sterile, it should be disinfected - for example, by boiling for one minute - prior to its use in the preparation of infant formula.

There have also been reports of fraud in which ordinary tap water has been added to used mineral water bottles and sold as the original article. Consumers may not be able to detect this by taste alone and, if concern is warranted, should examine the closures of bottled waters carefully before purchase and insist on seeing bottles opened in their presence in restaurants and other food and beverage service establishments.