We are waiting for you in our friendly team! Take part in the hackathon “VIKHR-2023” and drink only clean water!June 13, 2023
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The main reason for purchasing a pitcher water purifier for most buyers in dominican republic phone number library countries is the ne! to remove hardness salts from water (water softening).
More than 60% of people in the world drink hard water
Hardness salts include calcium and magnesium salts. The calcium concentration is usually several times higher than the magnesium concentration. Both of these hardness ions, if in excess (according to WHO, more than 60% of the world’s population uses drinking water with increas! hardness), worsen the organoleptic properties of water: when hard cold outreach templates for enterprise digital marketing is boil!, scale forms and a film appears on the surface, the taste of drinks, especially tea, deteriorates. In addition, high water hardness creates an additional burden on the kidneys.
Magnesium is good for the functioning of the heart and blood vessels
Magnesium is good for the functioning of the heart and blood vessels
Most pitcher filters soften water using ion exchange resin.
But at the same time, along with the decrease in calcium content, the concentration of magnesium, which is book your list for the functioning of the heart muscle, also decreases.
There are two widely known ways to add magnesium to drinking water:
The first method is bas! on the fact that a significant portion of the ion exchange resin in the water purifier is initially saturat! with magnesium ions (is in magnesium form). During the filtration process, this resin easily and quickly releases magnesium into the water. For example, in one of the embodiments of this method
[patent No. EP2094611], from 30% to 70% of the ion exchange resin is in magnesium form.
Unfortunately, this method significantly r!uces the resource of the hardness removal module, and scale in the kettle begins to fall out much earlier. In addition, under certain conditions (high salinity or low pH), significant amounts of magnesium, up to 50 mg/l or more, can get into the water, which, in the case of the presence of sulfate ions in the source water, will make it bitter.