RE: Water Conditioners...

[john.benfield@xxxxxxx]

Phil,

I stole this from the UK_Selfbuild group.

>You have several choices;
>
>1) Electro-magnetic or magnetic devices that aim, by some
mysterious
means,
>to stop scale. Some people claim to have success with these
devices.
(There
>is a theory that calcium ions have to be at 60o to each other to
bind
(and
>cause scale). The magnetic field causes all the calcium ions to have
the
>same orientation so they don't bond to each other.)
>
>2) Phosphor salt 'softeners'. These are canisters that attach to the
cold
>feed, just after the kitchen tap. As the water flows past, some is
diverted
>through the canister and a small amount of a phosphor salt
(invariably
>described as a food grade product) enters the water. The phosphor
binds
to
>the calcium and prevents it binding to itself. Although it's
supposedly
ok
>to ingest some of the phosphor (through teeth cleaning, showering
etc.),
it
>isn't recommended that the main drinking tap is 'softened', so it
won't
help
>your kettle. Also, you still get scale. It's not hard, but since
the
calcium
>isn't removed, just neutralised, evaporation will still leave a
mark.
>
>3) Ion exchange softeners. Again, you have to leave your main tap out
of
the
>loop. These replace the calcium with sodium. They tend to be large
and
>expensive to run (electricity plus salt). People who have them
can't
believe
>they ever did without them.

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