l'eau miracle water Miracle Water MW-15, Руководство пользователя

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WATER AND WATER CONDITIONING
WATER
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Man's very existence depends on water. It is one of
the basic commodities of life. Water is best as nature
provides it, is a common misconception. Practically
all natural water needs refinement or treatment to
make it safe to drink or more satisfactory to use.
The earth's water supply cycle starts in the upper
cloud layers. As it falls to the earth as rain or snow,
it picks up impurities and gases from the atmos-
phere. Landing on earth, it seeps over and through
the ground, dissolving earth minerals. Passing
through limestone, it dissolves calcium and magne-
sium, the hardness minerals. Iron deposits impart
iron to the water. Acidity and sediments are other
water conditions. Municipal water supplies come from surface reser-
voirs, such as lakes and rivers, or from underground
reservoirs. Usually, municipalities chlorinate the
water to make it safe to drink. Sediment is removed
by filtration. Tastes and odors are reduced or elimi-
nated. The water is conditioned to comply with cer-
tain specifications. However, hardness minerals,
tastes and odors are not always reduced to the most
desirable levels.
Underground reservoirs provide our private water
supplies. Because the water is raw and untreated, it
can have varying amounts of hardness, iron, tastes,
odors, acidity, or combinations of these. Different
localities and water levels affect mineral content.
WATER CONDITIONING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Water conditioning is the treatment of four general
conditions. These are: Hardness, Iron, Acidity,
Sediments.
HARDNESS is a term to describe the presence of
calcium and magnesium minerals in water. A chemi-
cal analysis accurately measures the amount of min-
erals in grain weight. For example, one gallon of
water with five grains per gallon (gpg) hardness has
dissolved minerals, that if solidified, about equals the
size of one ordinary aspirin tablet. One gallon of
water, 25 gpg hard, has a mineral content equal in
size to five aspirin tablets. Water hardness varies
greatly across the country. It generally contains from
3 to 100 gpg.
Hard water affects living in general. Hardness miner-
als combine with soap to make a soap curd. The
curd greatly reduces the cleaning action of soap.
Precipitated hardness minerals form a crust on cook-
ing utensils, appliances, and plumbing fixtures. Even
the tastes of foods are affected. A water softener
removes the hardness minerals to eliminate these
problems, and others.
Sodium Information: Water softeners using sodium
chloride (salt) for regeneration add sodium to the
water. Persons on sodium restricted diets should
consider the added sodium as part of their overall
intake.
IRON in water is measured in parts per million
(ppm). The total* ppm of iron, and type or types*, is
determined by chemical analysis. Four different
types of iron in water are:
!
Ferrous (clear water),
"
Ferric (red water),
#
Bacterial and organically
bound iron,
$
Colloidal and inorganically bound iron
(ferrous or ferric).
*Water may contain one or more of the four types of iron and
any combination of these. Total iron is the sum of the contents.
!
Ferrous (clear water) iron is soluble and dissolves
in water. It is usually detected by taking a sample of
water in a clear bottle or glass. Immediately after
taking, the sample is clear. As the water sample
stands, it gradually clouds and turns slightly yellow
or brown as air oxidizes the iron. This usually
occurs in 15 to 30 minutes. A water softener will
remove moderate amounts of this type of iron (see
specifications).
"
Ferric (red water), and
#
Bacterial and organi-
cally bound irons are insoluble. This iron is visible
immediately when drawn from a faucet because it
has oxidized before reaching the home. It appears
as small cloudy yellow, orange, or reddish suspend-
ed particles. After the water stands for a period of
time, the particles settle to the bottom of the con-
tainer. Generally these irons are removed from
water by filtration. Chlorination is also recommend-
ed for bacterial iron.
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