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The hardness of water determines the amount of softenig agents that may need to be added to dishwashers. |
Water 'Hardness'
Last modified: September 19, 2006 - 8:53 AM
Water hardness refers to the presence in water of calcium and magnesium, the origin of which is related to geological characteristics at the water’s source. Hard water, containing elevated levels of calcium and magnesium, causes difficulty in creating a soapy lather and forms crusty deposits (scale) in kettles, electric irons and washing machines. If the scale collects on heating elements it shortens their life and makes appliances less efficient.
The 'hardness' of Parkes' Water is classified in the Soft to Medium range and has an upper-bound hardness of about 179 mg/l, that is up to 1.79 mmol. The European Brand Dishwashers require customers to add softening agents if the water is to hard. They quote measurements in “mmol”. Our readings are in mg/l or ppm. Below is the conversion guide: Category | Mmol/l | Ppm (mg/l) | Very soft | 0-0.89 | 0-89 | Soft | 0.89 – 1.79 | 89 – 179 | Medium – Hard | 1.79 – 2.69 | 179 – 269 | Hard | 2.69 – 3.59 | 269 – 359 | Very Hard | 3.59+ | 359+ |
Contact details
Peter Sullivan
02 6861 2343 (ph)
02 6862 3496 (fax)
council@parkes.nsw.gov.au
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