Talk:Acidulated water

untitled
I would like to make two proposals regarding this page (

EITHER 1) It would be better named 'acidified water'.  I think that acidulated water is an outdated term in the english language, except perhaps in the food industry.  Thus the page should be linked so that someone searching for acidulated water gets to the 'acidified water' page.  I dont have a citation for this change but I prefer suggested change 2) anyway :)

OR 2) I think that this page is not necessary.  There is much on wikipedia about acidity such as  acid acidity pH indicator and about water and its not much of a stretch to figure out what is acidified water.  There are many many types of water depending upon what is dissolved in the water.  This information is available on the pages that I have cited  that are already on Wikipedia. This removal would also certainly solve the problem of a page with no cites.

--Drhoy (talk) 21:44, 9 July 2008 (UTC)

DISAGREE

I would (respectfully) disagree with either of these suggestions. I have heard the term frequently in recipes and recently decided to look it up. It may be that this is particularly used in Britain - where i am located - but I have never heard the particular term "acidified water". 86.10.178.238 (talk) 16:55, 19 September 2008 (UTC) Martoid

I agree with Martoid, I got to this page looking for acidulated water in a culinary sense. I believe the term is widespread becuase I just heard it used by an Australian chef on a Food TV show. Heston Blumenthal uses both acidulated water and acidulated butter, the later being the secret ingredient in his risotto recipe. As for proposition 2} none of the pages referenced capture the culinary depth the term carries. I would like tosee this entry expanded. —Preceding unsigned comment added by 118.93.29.17 (talk) 21:57, 3 March 2010 (UTC)