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Water hardness is very important in plant cleaning as it can give rise to a buildup of deposit on equipment that may begin as spot marks on bright surfaces
after rinsing. Hardness is referred to as temporary and permanent hardness. It
is usually regarded as the waters ability to reduce the foaming efficiency of
soap. That is, soap readily forms a foam in soft water but as the hardness
increases more and more soap is required to give the same amount of foam. If
a water which has both temporary and permanent hardness is boiled, a
deposit is formed, as, for example, the fur in a kettle. This was the temporary
hardness. A foam may now be more easily formed with soap but not as readily
as with soft water, and a scum will still form. This is due to the remaining
permanent hardness. Temporary hardness is due to the bicarbonates of calcium
and magnesium which are soluble in water, but at high temperatures break
down to the carbonates which are relatively insoluble and precipitate out.
Permanent hardness is due to other salts of calcium and magnesium, such as
the sulphates and chlorides. Soaps are sodium or potassiuni salts of fatty acids.
The calcium and magnesium salts of fatty acids are. however, insoluble and
precipitate otit of solution as scum.
lf hard water is tiscd for cleaning cqiiipmeiit or in washing machines without
special treatment, a build-up of a hard coating will result causing considerable
reduction in heat transfer if on heating equipment, apart from being tinsightly
and very diicult to remove. lt is very much more easily prevented than cured.
ngcivivhb
ELIMINACION DE DESECHOS 297
En las aguas relativamente claras los tratamientos que se aplican durante sum
almacenamiento inicial se limitan a ltracin rpida del agua por un ltro de
arena basta seguida de cloracin. Otras aguas necesitan tratamientos ms
complejos, como coagulacin y floculacin y ltracin lenta por arena; las
aguas de peor calidad reciben otros pre-tratamientos adicionales.
11.21.]. Prerraramienlos
Los pretratamientos que siguen al almacenamiento inicial comprenden: miemfllrracin. ltracin rpida por arena, sedimentacin biolgica y perrlomcin. El
n de los tres primeros procesos es eliminar la materia particulada. ademas de
los
sabores y olores. mientras que la percloracin disminuye el nmero de
bacterias
viables hasta los niveles encontrados en las aguas naturales de mejor calidad.