article article A mineral water treatment company in Florida is trying to get to the bottom of what makes mineral water taste so good.
The company, Mineral Water LLC, has developed a formula to make mineral water so sweet that it can be used as a sweetener in food and beverages.
If it works, the company hopes to sell the formula to other manufacturers, including McDonalds, Kraft and Coca-Cola.
Mineral Water has developed an artificial sweetener to make its mineral water “slightly sweeter” than regular mineral water.
The product has been tested by the Food and Drug Administration, the National Institute of Standards and Technology, and the Environmental Protection Agency.
The chemical name of the product is 3,4-dihydroxy-2-methylbutanoate, or DIMBOO.
The word is derived from the Greek word “diminuos,” meaning “sweet,” and the mineral name is a reference to the fact that it is “a very sweet and sweet mineral water.”
Mineral Water’s product has the same ingredients as regular mineral waters, including sodium chloride, magnesium chloride, potassium chloride, and sodium fluoride.
The ingredients also include vitamins A, C, E, and K. Mineral water has the advantage that the salt can be removed in the process, making it easier to clean up and less expensive.
The new product also includes a sweetening agent to make the drink sweet, which it claims is “much sweeter than mineral water” and also is “an important ingredient for healthy hair.”
The product is the product of a collaboration between the University of Florida, Florida Agricultural Experiment Station, and Florida Institute of Technology.
A few months ago, the university and industry partners worked with the university’s lab to create a solution that mimics the natural properties of a mineral water molecule.
That was a big step in understanding the molecules that make mineral waters taste sweet.
So, when the company was approached by the FDA and EPA to develop its product, they were eager to test it.
They asked the university to provide them with samples of a natural mineral water from Florida.
They also asked the lab to provide samples of mineral water that had been chemically treated with a sweeting agent, such as sodium chloride.
When the researchers analyzed the chemical compounds of the natural mineral waters from Florida, they found that they were similar to the compounds in mineral water made by the company.
But, when they tested the chemicals, they discovered that the sweeteners were different from the sweetener used in mineral waters made by Mineral Water.
The scientists said that they believed the reason for the difference was that the chemical changes that the company’s sweeteners make could alter the properties of the mineral water molecules that they bind to, resulting in a chemical that is different from that of mineral waters normally used for making sweeteners.
The sweetener that the lab used, called 3,8-dioxo-1,2-dimethoxybenzoate, is a chemical known as methyl-2,4,6-trimethyl-5,6,7-tetraethylbenzoic acid.
It has been known to make sweeteners in food products, such a corn syrup, but it also has been used as an ingredient in some mineral water formulations.
The lab then tested the mineral waters in the lab’s lab-grown test tube and found that the compounds of a similar chemical that Mineral Water used to make it tasted exactly like mineral water used to sweeten it.
But the lab then added a chemical compound called 3-hydroxy-3,4-(2,2′-diphenyl)methylbutanol, which is used in the food industry as a preservative.
The difference in the taste of the minerals is what is called a difference in concentration.
This difference in concentrations is why the sweetening agents make the mineral-water drinks taste so sweet.
They make the sweet taste, because they change the concentration of the sweeting agents.
So they don’t change the concentrations of the ingredients that the ingredients are in the water that the companies use to make their sweeteners, and therefore, the taste doesn’t change.
The sugar is still there.
But what about the taste?
When the sweetenings are added, the molecules of the water changes.
That is, it has more of the sugar than the minerals that are used to form the sweet liquid.
So the taste remains the same.
What makes this taste difference so interesting is that, for the sweetened water to taste like mineral waters that are being used in food, the water would have to have a concentration that was higher than the concentration that is used to create the sweet sweeteners used in their manufacture.
So this difference in density would make the minerals not taste like those that are usually used in sweeteners because they would not have the same density as the mineral salts that are added to make them taste like