论文部分内容阅读
对比贵阳市自来水与市售瓶装矿泉水、瓶装纯净水的硬度值(以CaCO_3计),分别为:189 mg/L、42.6 mg/L和<0.026 mg/L。并研究持续煮沸高硬度自来水作为一种简单和无污染的软化方法的效率。持续煮沸本地自来水10 min,水中钙元素的含量逐渐降低,但降低趋势为递减凹函数的二次曲线关系(R=0.995)并趋于平缓,镁元素含量无明显改变。在持续煮沸3 min时,硬度降低至155 mg/L并具有18.0%的软化效率,此后煮沸至6 min和9 min时软化效率分别为24.3%和28.0%。
Comparison of the tap water and the bottled mineral water in Guiyang City, bottled purified water hardness value (to CaCO_3 dollars), respectively: 189 mg / L, 42.6 mg / L and <0.026 mg / L. And study the efficiency of continuous boiling high hardness tap water as a simple and pollution-free softening method. When the local tap water was boiled continuously for 10 min, the content of calcium in water gradually decreased, but the decreasing trend was the quadratic curve with decreasing concave function (R = 0.995) and tended to be gentle with no significant change in the content of magnesium. The hardness was reduced to 155 mg / L with an average of 18.0% softening efficiency after 3 min of continuous boiling, and the softening efficiencies of 24.3% and 28.0% after 6 min and 9 min respectively.