My make up water comes from a well that is full of magnesium and calcium.
I live in Greater Phoenix, so the summertime make up water is LOTS.
After four years the water had so many minerals in it that I could not run the SWG for a week at a pH of 7.2 w/o fouling it!
I have just refilled the pool with City of Mesa tap water, by truck, for $550 / 18.2K gallons.
TA: 80
CH: 250
I read the following here:
I've had chemistry aplenty over the years, and I just don't understand how adding minerals to my pool might help in keeping my SWG clear of calcium AND SUCH when the replacement water starts to raise the calcium/magnesium levels. <<<-- that is my question!
I understand what a buffer is, though I flunked that Chem 102 test at Purdue (I was correct in assessing that i would never see those equations again in my entire mechanical engineering career? Chemistry was a freshman "flunk out course" to weed out people that might night have the guts for engineering courses to follow.)
I've been farting around here for over 90 minutes, and while it is interesting, I still have not found an answer to my question.
If somebody can give a definitive answer?
I live in Greater Phoenix, so the summertime make up water is LOTS.
After four years the water had so many minerals in it that I could not run the SWG for a week at a pH of 7.2 w/o fouling it!
I have just refilled the pool with City of Mesa tap water, by truck, for $550 / 18.2K gallons.
TA: 80
CH: 250
I read the following here:
"If however a user struggles to stay within our guidelines due to their fill water being high in calcium a user should consider using Borates in their water as well as attempt to keep their pH levels low. "
I've had chemistry aplenty over the years, and I just don't understand how adding minerals to my pool might help in keeping my SWG clear of calcium AND SUCH when the replacement water starts to raise the calcium/magnesium levels. <<<-- that is my question!
- I KNOW the water is full of magnesium, because one will be ***TING thru a keyhole if one drinks the unsoftened well water for a week or so?
- Ask me how I know? :-[
Water tastes great. Grrrrrrrr. Have some more?
I understand what a buffer is, though I flunked that Chem 102 test at Purdue (I was correct in assessing that i would never see those equations again in my entire mechanical engineering career? Chemistry was a freshman "flunk out course" to weed out people that might night have the guts for engineering courses to follow.)
I've been farting around here for over 90 minutes, and while it is interesting, I still have not found an answer to my question.
If somebody can give a definitive answer?
- Let's make it sticky?