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Lime softening (also known as lime buttering, lime-soda treatment, or Clark's process) [1] is a type of water treatment used for water softening, which uses the addition of limewater (calcium hydroxide) to remove hardness (deposits of calcium and magnesium salts) by precipitation.
Calcium hydroxide has many names including hydrated lime, caustic lime, builders' lime, slaked lime, cal, and pickling lime. Calcium hydroxide is used in many applications, including food preparation, where it has been identified as E number E526. Limewater, also called milk of lime, is the common name for a saturated solution of calcium hydroxide.
The alum dosage is also insufficient to cause toxicity in humans, and is often similar to alum doses used in conventional drinking water treatment. [8] To reduce negative biological effects, the accepted limit for dissolved aluminum concentrations in a water body is 50 μg Al/L and pH should be restricted to a range of 5.5-9. [2]
Lime softening is the process in which lime is added to hard water to make it softer. It has several advantages [ further explanation needed ] over the ion-exchange method but is mainly suited to commercial treatment applications.
Station for complex water treatment SKO-10K. One of the first steps in most conventional water purification processes is the addition of chemicals to assist in the removal of particles suspended in water. Particles can be inorganic such as clay and silt or organic such as algae, bacteria, viruses, protozoa and natural organic matter.
This was not simply modern calcium chloride, but contained chlorine gas dissolved in lime-water (dilute calcium hydroxide) to form calcium hypochlorite (chlorinated lime). The chlorination of the water supply helped stop the epidemic and as a precaution, the chlorination was continued until 1911 when a new water supply was commissioned.
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