Hardness properties of calcium and magnesium ions in drinking water
The drinking water parameter - water hardness - is defined as the sum of calcium and magnesium ion concentrations. In this study, their precipitation during boiling was investigated, using water of different hardnesses, calcium to magnesium ratios, natural tap and bottled waters. During boiling, pH...
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Elsevier
2024-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224002105 |
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| author | Yonca Pinar Ingin Daniel Mahringer Fatima El-Athman |
| author_facet | Yonca Pinar Ingin Daniel Mahringer Fatima El-Athman |
| author_sort | Yonca Pinar Ingin |
| collection | DOAJ |
| description | The drinking water parameter - water hardness - is defined as the sum of calcium and magnesium ion concentrations. In this study, their precipitation during boiling was investigated, using water of different hardnesses, calcium to magnesium ratios, natural tap and bottled waters. During boiling, pH value, conductivity, and calcium and magnesium concentrations were measured. Further, the morphology and composition of precipitates were analyzed. Boiling tests with durations of 30 min showed only a decrease of calcium concentration by precipitation. Longer boiling of water with a high proportion of magnesium showed decreasing magnesium concentrations once the calcium precipitation was completed. Calcium carbonate precipitated as calcite and aragonite crystals with aragonite needles occurring in the presence of high magnesium concentrations. Magnesium hydroxide formed during precipitation was identified as hydromagnesite crystals with different crystallization morphologies. Unexpectedly, for a water with low and equimolar concentrations of calcium and magnesium only magnesium precipitated at the relatively low pH 8.7. In summary, calcium ions in drinking water are evaluated as being of considerably higher relevance for the hardness properties than the magnesium ions. However, the precipitation of both minerals depends on their concentrations and ratio as well as on the pH value and the water matrix. |
| format | Article |
| id | doaj-art-2d36b87fa3654e60aec5885ecd2b01f1 |
| institution | DOAJ |
| issn | 2772-5022 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-2d36b87fa3654e60aec5885ecd2b01f12025-08-20T02:49:00ZengElsevierApplied Food Research2772-50222024-12-014210060010.1016/j.afres.2024.100600Hardness properties of calcium and magnesium ions in drinking waterYonca Pinar Ingin0Daniel Mahringer1Fatima El-Athman2Technische Universität Berlin, Department of Environmental Science and Technology, Chair of Water Quality Engineering, Straße des 17. Juni 135, 10623 Berlin, GermanyGerman Environment Agency, Schichauweg 58, 12307 Berlin, Germany; Corresponding author.Federal Institute for Geosciences and Natural Resources (BGR), Stilleweg 2, 30655 Hannover, GermanyThe drinking water parameter - water hardness - is defined as the sum of calcium and magnesium ion concentrations. In this study, their precipitation during boiling was investigated, using water of different hardnesses, calcium to magnesium ratios, natural tap and bottled waters. During boiling, pH value, conductivity, and calcium and magnesium concentrations were measured. Further, the morphology and composition of precipitates were analyzed. Boiling tests with durations of 30 min showed only a decrease of calcium concentration by precipitation. Longer boiling of water with a high proportion of magnesium showed decreasing magnesium concentrations once the calcium precipitation was completed. Calcium carbonate precipitated as calcite and aragonite crystals with aragonite needles occurring in the presence of high magnesium concentrations. Magnesium hydroxide formed during precipitation was identified as hydromagnesite crystals with different crystallization morphologies. Unexpectedly, for a water with low and equimolar concentrations of calcium and magnesium only magnesium precipitated at the relatively low pH 8.7. In summary, calcium ions in drinking water are evaluated as being of considerably higher relevance for the hardness properties than the magnesium ions. However, the precipitation of both minerals depends on their concentrations and ratio as well as on the pH value and the water matrix.http://www.sciencedirect.com/science/article/pii/S2772502224002105HardnessCalciumMagnesiumPrecipitationConductivityDissolved organic carbon |
| spellingShingle | Yonca Pinar Ingin Daniel Mahringer Fatima El-Athman Hardness properties of calcium and magnesium ions in drinking water Applied Food Research Hardness Calcium Magnesium Precipitation Conductivity Dissolved organic carbon |
| title | Hardness properties of calcium and magnesium ions in drinking water |
| title_full | Hardness properties of calcium and magnesium ions in drinking water |
| title_fullStr | Hardness properties of calcium and magnesium ions in drinking water |
| title_full_unstemmed | Hardness properties of calcium and magnesium ions in drinking water |
| title_short | Hardness properties of calcium and magnesium ions in drinking water |
| title_sort | hardness properties of calcium and magnesium ions in drinking water |
| topic | Hardness Calcium Magnesium Precipitation Conductivity Dissolved organic carbon |
| url | http://www.sciencedirect.com/science/article/pii/S2772502224002105 |
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