10 Uses for Purified Water

1. Improve You & Your Family's Health - It is a well know fact that there can be over 50 different types of chemicals and contaminants added to our water at any one time. Chlorine alone has been directly linked to many forms of cancer. 2. Infant Formula - Purified water removes Giardia & Cryptosporidium Cysts as well as E.coli bacteria. Purified water is a safer option for your baby's formula. 3. Food Preparation - Using purified water for your cooking, washing vegetables, salads, pasta and rice will remove a large percentage of heavy metals and chemicals making your foods taste better. 4. Better For Your Pets - Unfortunately chemicals and bacteria do not discriminate between humans and animals, so purify your pets water for a healthier pet. 5. Increase the Effectiveness of Medications - Research has shown that chemicals added to your tap water can decrease the effectiveness of medications and can increase the effectiveness if taken with purified water. 6. Fish Tanks - While still keeping the natural minerals in tact, it makes for a clean fresh environment for your fish. 7. Brewing Beer - Many of our customers use their water purifier with the CC1E or the CC1E-HT to make their home brew beer. Their beer not only has far less chemicals in it but it also tastes better. Here's to great tasting beer! 8. Better For Your Plants - Chlorine is known to attack organic matter which can cause them to die. Water your plants with fresh, purified water today and see the difference. 9. Coffee & Tea -  Next time you have a tea or coffee use purified water and taste the difference! 10. Less Cleaning and a Longer Life for Appliances - Ever wondered where those brown stains in your kettle or iron come from? Use purified water and say goodbye to those stains forever! For other uses of purified water please call 1-866-427-7757 or visit www.wisewaterint.com.

The effects of hard water when it comes to cooking and cleaning.

The characteristics of water used in the production and preparation of food are quite important. National, state and local regulatory authorities require the use of potable water in food production. Potable water standards are defined by the Environmental Protection Agency as listed by National Interim Primary Drinking Water Regulations that deal with health. The safety of water for human consumption will always be the most important consideration.

Characteristics of Water Hardness
Potable water, however, may possess soluble minerals such as calcium and magnesium that are of significant importance. These ions form precipitates with bicarbonates in water when it is heated, and with sulfates when water is evaporated from solution. This phenomenon is known as water hardness. The hardness of water may be expressed quantitatively in terms of parts per million (ppm) for calcium, ppm of calcium carbonate, and grains calcium carbonate per gallon of water. Based on grains of carbonate per gallon, water is classified as follows:
Soft:  1 to 4 grains per gallon
Medium:  5 to 10 grains per gallon
Hard:  11 to 20 grains per gallon
Hard water is also sometimes classified as temporarily hard or permanently hard. Temporarily hard water is softened when the water is boiled. Soluble carbonates are converted to insoluble carbonates, and the unwanted ions are removed from the water. However, these precipitated carbonates form a deposit on equipment in homes and plants using hard water. This "scale" can act as an insulating layer against efficient heat transfer and may eventually clog valves and pipes in homes and food production facilities. These deposits can harbor bacteria, thus making it quite difficult to clean and sanitize equipment. Boiling cannot soften permanently hard water. Sulfates and chlorides of magnesium or calcium cause this type of water hardness.
Cooking Fruits and Vegetables in Hard Water
When fruits and vegetables are heated (cooked) in water, the amount of calcium ions in the water will influence the textural properties of the products. For example, calcium ions may form insoluble salts (calcium pectates) that are beneficial for maintaining firmness in cooked fruits and vegetables. However, if there is an excessive amount of calcium ions in the water, the fruits and vegetables may become excessively tough, and dried beans and dried peas will be difficult to rehydrate when cooked.
Cleaning with Hard Water
Hard water is also a problem in households and manufacturing facilities when it influences the ability soaps and detergents to form lather or "suds." For these reasons, chemical water softener treatments have been developed to eliminate the calcium and magnesium ions. Washing soda ( a laundry aid), Na2Co3, an alkaline salt is often used to precipitate the calcium or magnesium ions as insoluble calcium or magnesium carbonate. Polyphosphate salts also soften water by binding calcium or magnesium ions.
Ion-exchange water-softening systems may also be installed in homes and businesses as a way to remove unwanted ions from water. When this method is used, water is allowed to pass through a bed of insoluble granular material that removes calcium or magnesium ions from the water in exchange for sodium or hydrogen ions. When zeolites (hydrous silicates) are used, sodium ions from the zeolite are exchanged for calcium or magnesium ions of the water. When the chemical can bind no more calcium, the complex is regenerated by flushing it with a solution of sodium chloride, which removes the calcium or magnesium ions and replaces them with sodium ions. If resins instead of zeolite are used, hydrogen ions rather than sodium ions replace the calcium and magnesium ions.

 Wise Water International (distributors of Eagle Water Treatment Systems) believe that cleaning and cooking with the proper water is very important. Find out more information at www.wisewaterint.com or call 1-866-427-7757.