The ideal TDS range for drinking water is generally 50–300 mg/L (or ppm), though the World Health Organization (WHO)

 Analyzing Total Dissolved Solids (TDS) is significant because high TDS can affect taste, indicate potential contaminants, and cause scale buildup in appliances, while low TDS can lead to flat-tasting, potentially corrosive water that lacks beneficial minerals. The ideal TDS range for drinking water is generally 50–300 mg/L (or ppm), though the World Health Organization (WHO) recommends less than 300 mg/L as excellent, with 300–600 mg/L still acceptable. You should check TDS levels every 10–15 days for municipal water and bi-weekly for borewell water, or more often if you notice changes in taste or appliance performance. 

Significance of Analyzing TDS

Aesthetic Quality: High TDS can give water a salty or brackish taste, making it unpalatable. 

Mineral Content: A balanced TDS level indicates the presence of essential minerals like calcium and magnesium, which contribute to taste and health benefits. 

Potential Contamination Indicator: While not a direct measure of health hazards, high TDS can suggest the presence of various dissolved ions, including potentially harmful heavy metals or chemicals. 

Appliance Protection: High TDS can cause scale formation in kettles, water heaters, and other appliances, reducing their efficiency and lifespan. 

Water Corrosiveness: Very low TDS levels can make water corrosive, potentially leaching metals from pipes and fixtures into the water, which may also affect taste. 

Frequency of TDS Analysis

Municipal Water: Check TDS levels every 10–15 days. 

Groundwater/Borewell Water: Test bi-weekly due to potentially greater fluctuations in water quality. 

When to Test: Test more frequently if you notice changes in water taste, observe scale buildup in appliances, or live in an area with known water quality issues. 

TDS Ranges and Acceptable Levels

Ideal Range: 50–150 ppm is often considered the most suitable range, providing a good balance of taste and minerals. 

WHO Guideline: Under 300 ppm is considered excellent for drinking, with levels up to 600 ppm still considered palatable. 

Acceptable by Others: Some sources consider 50–300 ppm acceptable for taste and palatability. 

High TDS Concern: Levels above 500 mg/L are generally considered unpalatable and may warrant purification using methods like reverse osmosis. 

Unacceptable Levels: Levels above 1,000 mg/L are often considered unsafe for consumption.