A Localized Study on Reducing Total Dissolved Solids Present in Southern California Tap Water

Abstract

This study, based in San Bernardino County, Southern California, explores the feasibility of adopting non-industrial equipment and methods to reduce water hardness in local tap water. We have utilized water boiling, activated carbon and sodium bicarbonate additives, as well as electrolysis methods to investigate how water quality could be improved. The results of this study show that when water is heated to a temperature around 50 °C (122°F), there is a maximum decrease in water hardness as well as its TDS levels. When water is left to boil for more than 10 minutes, there is a significant increase in TDS, making the water unfavorable for drinking. Activated carbon is unable to lower TDS, because it is unable to bind to any impurities present in the water. However, adding less than 4 mg/L of sodium bicarbonate will further eliminate water hardness by reacting with magnesium ions and improve taste, while increasing the pH. Electrolysis is the one of the methods that are successful in eliminating TDS, resulting in a direct proportion from an increasing electrical current and duration of time lowering the amount of TDS. These results will help residents determine safer and more effective ways to lower their water hardness and control mineral levels for their health and nutritional benefits.