Use of hard and soft water:
Hard water containing a lot of minerals is harder to drink than soft water, and many of them are not suitable for drinking, since the more minerals contained in the water, the heavier the taste and the stronger the taste. In particular, the water molecules strongly bound to the ( hydrated ) to magnesium ions less likely to be absorbed into the body, which humans, when ingested large intestine to inhibit the absorption of long, stays moisture, water accumulates in the intestines diarrhea attract Wake up. For this reason, drinking hard water containing a large amount of magnesium sulfate is said to make diarrhea more likely. On the other hand, there are some hard water types that are suitable for drinking, and some of them are sold as drinks that can consume minerals. Or exists. (Example: Contrex with a hardness of 1468 ) Since soap is a salt of fatty acid and sodium, when it encounters hard water magnesium ions, an insoluble salt ( soap residue ) is generated, and the feeling of use is poor. In addition, since the salt adheres to clothing, color dullness occurs, and during the storage of clothing, it is decomposed into fatty acids and further oxidized to give off an odor. In dyeing, calcium ions react with the dye to produce insoluble pigments, which are linked to the fibers, resulting in uneven color. When the hard water evaporates, the contained salts precipitate. Therefore, when used for cleaning, white spots are generated on the surface unless they are immediately wiped off. When the temporary hard water is used as cooling water for an automobile engine, problems such as overheating and water leakage may occur. Moreover, industrial boilers in, by heating lime Scale (limescale, cans stone, water stain . Lime of scale for meaning.) Occurs, the pipe or clogged, heat efficiency or significantly reduce the.
Cooking :
Soft water obtain by a water softener plant is often more suitable for cooking, but stewed meat dishes have the effect of extracting excess protein as lye and softening the meat. It is better than soft water for making Western-style soup. Further, gelatinization because it is suppressed, spaghetti in salt without putting al dente can, potatoes boiled collapse of is inhibited or, beans or Takiaga' stiff in and rice. For cereals such as rice , soft water is more suitable. For coffee , use soft water for lightly roasted American so that you can enjoy the original aroma and refreshing taste of beans, and use hard water for deeply roasted espresso The astringent ingredients are linked to calcium, etc., reducing bitterness and astringency, increasing mellowness and adding richness . Also, green tea was thought that roasted in soft water was considered to be good, but recent studies have suggested that roasted in hard water has a strong taste. Meanwhile, kelp of glutamate and bonito of inosinic acid such as umami so inhibiting the extraction of components, Pakistani in soft water use is desirable.
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