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Sodium salts
are present to a greater or lesser degree in all natural
waters. Their concentrations vary from a few parts per
million in some surface supplies to several hundred
grains per gallon in certain well supplies.
Extremely
soluble, sodium salts do not form scale when water is
heated, nor do they produce curd when combined with
soap. High concentrations tend to increase the corrosive
action of water and may give water an unpleasant taste.
Sodium ions in large amounts also hamper the operation
of ion exchange softeners. Where water contains much
hardness and sodium, several grains of hardness may
remain in the softened water.
Reverse
osmosis and demineralization are effective ways to
remove sodium salts from water.
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