Analysis of UV filtration, reverse osmosis, and boiling methods for reducing TDS in kitchen water (India)

This study aims to compare the effectiveness of ultraviolet (UV) filtration, reverse osmosis (RO), and boiling methods in reducing total dissolved solids (TDS) in kitchen water. The research investigates the efficiency, cost, and potential health implications of each method. Water samples were collected daily from households in an urban community and subjected to each treatment method. TDS levels were measured before and after each treatment to evaluate the reduction achieved by UV filtration, reverse osmosis, and boiling. The results show that each method has its advantages and disadvantages, and the choice of the most appropriate method depends on the specific water quality requirements and individual preferences. The findings from this 15-day analysis provide valuable insights into the performance and practicality of each method for long-term use in residential settings.