Quantitative Analysis of Tap Water and Commercial Water Hardness Using Lime Soda Method

Namal, Berk (2012) Quantitative Analysis of Tap Water and Commercial Water Hardness Using Lime Soda Method. Other thesis, TED Ankara College Foundation High School.

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Abstract

Water hardness is important to fish culture and is a commonly reported to be an aspect of water quality. It is a measure of the quantity of divalent ions such as calcium, magnesium and/or iron in water. The present study aimed to answer the question “Do tap water and commercial water have differences in their hardness?” A brief research on water hardness revealed that there were many water brands containing different levels of hardness and those levels of hardness differed from tap water. In this study, two commercial water brands that are thought to have different levels of hardness were chosen to analyze. Their hardness were analyzed and measured using EDTA titration method. Results of their hardness in the unit of French hardness degree were compared. Water from tap water were found to have more hardness compared to other commercial water. Remaining two, including Dinç Su and Saka, were softer than tap water compared their hardnesses in the unit of French hardness degree. Between these two commercial waters, the most reliable one was Dinç Su because of its softness. According to the reputation of Saka water of being high quality, I have thought Saka was softer than Dinç Su before the experiment. But according to the results of this study, the hardness was less in Dinç Su following Saka and tap water in their hardness respectively.

Item Type: Thesis (Other)
Additional Information: Supervisor: Okan Güzel, IB Notu: B
Uncontrolled Keywords: Water, Hardness, EDTA Titration
Subjects: Q Science > QD Chemistry
Depositing User: Kamil Çömlekçi
Date Deposited: 09 Jul 2012 11:16
Last Modified: 12 Apr 2019 09:45
URI: http://tedprints.tedankara.k12.tr/id/eprint/225

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