Shri Bhairavnath Shikshan Sanstha’s

Aditya English Medium School

Affiliation No. 1130831
Baner, Pune

Certificate

This is to certify that of class

of Aditya English Medium School has successfully completed
project under the guidance of during the
academic year .

Principal sign External sign Teacher sign

 ACKNOWLDGEMENT

I would like to express my special thanks of

gratitude to my teacher , who gave
me golden opportunity to do this wonderful project. For the
subject of on
.
I am also thankful to our principal for supporting
me. I came to know about so many things.
I would also like to thank my parents who was very
supportive during this process. Thank you.

Yours Faithfully
Student Name
 Shri Bhairavnath Shikshan Sanstha’s
Aditya English Medium School
Affiliation No. 1130831
Baner, Pune- 411045
Project Index
2023-2024

S.NO TOPICS PAGE DATE REMARK

NUMBER

Teacher’s signature
Introduction
Hardness of water is determined by
concentration of multivalent cations present in
water. Hard water contains Ca2+ and Mg2+ ions.
Hardness of water can be removed by adding
sodium carbonate to hard water. In a few
cases, salts are dangerous for human health.
Therefore, it is necessary to detect presence of
these ions and remove them to guarantee
potable drinking water.

Types of Hardness in Water

1. Temporary Hardness: Temporary
hardness is due to the presence of
bicarbonates of calcium and magnesium. It
can be easily removed by boiling.
 2. Permanent Hardness: Permanent
hardness is due to the presence of
chlorides and sulphates of calcium and
magnesium. This type of hardness cannot
be removed by boiling.

Salts present in water

Sulphate in groundwater is caused by natural
deposits of magnesium sulphate, calcium
sulphate or sodium sulphate. Concentrations
should be below 250 ppm. Higher
concentrations are undesirable because of
their laxative effects. Iron as it exists in natural
groundwater is in the soluble (ferrous) state
but, when exposed to oxygen, is converted into
the insoluble (ferric) state with its
characteristic reddish brown or rusty colour.
Chlorides in groundwater can be naturally
occurring in deep aquifers or caused by
pollution from sea water, brine, or industrial or
domestic wastes. Chloride concentration above
250 mg/l can produce a distinct taste in
drinking water. Fluorinated water contains
fluoride at a level that is effective for
preventing cavities; this can occur naturally or
by adding fluoride.
Aim
To determine the hardness of drinking water

Apparatus
1. Test tubes
2. Pipette
3. Beakers
4. Stopwatch
5. Corks
6. Test tube stand
7. Aqueous Soap Solution
8. Magnesium Sulphate
9. Calcium chloride
10. Iron (II) Sulphate
11. Potassium nitrate
12. Sodium Chloride
13. Distilled Water
Theory
It is formed when water percolates through the
deposits of chalk and limestone, which are
made up of and calcium carbonates. Hard water
is safe to drink but using it over a long interval
of time can lead to many problems.
Indicator of hardness in water: Hardness in
water indicates an inability to form lather with
soap solution. If there is a lather formed, that
means that the sample of water is soft. As seen
in the diagram above, the test tube with hard
water does not contain much lather, if any.

Procedure
1. Take a test tube and add 10 ml
Magnesium Sulphate to it.
2. Next, use a pipette to isolate 5 ml Soap
Solution and add it to the test tube.
 3. Close the test tube with a cork and
shake it well for 10-15 seconds.
4. Observe whether the solution has a
thick layer of lather above it or not.
5. Repeat the experiment, using Calcium
Chloride, Iron (II) Sulphate, Potassium
Nitrate, Sodium Chloride and Distilled
water.
6. Record your observations in a table.

Observations
Compound Used Lather Formed (Y/N)
Magnesium Sulphate

Calcium Chloride

Iron (II) Sulphate

Potassium Nitrate

Sodium Chloride

Distilled Water