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Salt water chlorination is a process that uses dissolved salt (1000–4000 ppm or 1–4 g/L) for the chlorination of swimming pools and hot tubs.The chlorine generator (also known as salt cell, salt generator, salt chlorinator, or SWG) uses electrolysis in the presence of dissolved salt to produce chlorine gas or its dissolved forms, hypochlorous acid and sodium hypochlorite, which are already ...
To kill pathogens and help prevent recreational water illnesses, pool operators must maintain proper levels of chlorine or another sanitizer. [10] [11] Over time, calcium from municipal water tends to accumulate, developing salt deposits in the swimming pool walls and equipment (filters, pumps), reducing their effectiveness.
As an alternative to shock chlorination, some swimming pools are chlorinated by use of a chlorine-generating filter that electrolyzes common salt. Pools chlorinated by this method generally have lower levels of chlorine than directly chlorinated pools. Such pools are called saltwater pools. [citation needed]
Shock chlorination is a process used in many swimming pools, water wells, springs, and other water sources to reduce the bacterial and algal residue in the water. Shock chlorination is performed by mixing a large amount of sodium hypochlorite, which can be in the form of a powder or a liquid such as chlorine bleach, into the water.
Swimming pools using chlorine have been found to contain trihalomethanes, although generally they are below current EU standard for drinking water (100 micrograms per litre). [4] Concentrations of trihalomethanes (mainly chloroform) of up to 0.43 ppm have been measured. [5]
Chlorine is widely used for purifying water, especially potable water supplies and water used in swimming pools. Several catastrophic collapses of swimming pool ceilings have occurred from chlorine-induced stress corrosion cracking of stainless steel suspension rods. [135] Some polymers are also sensitive to attack, including acetal resin and ...
For people with healthy cholesterol levels, eating a moderate amount of dairy products (up to 200 grams per day), whether low or full-fat, may not negatively affect their heart disease risk.
The product of the process, sodium hypochlorite, provides 0.7% to 1% chlorine. Anything below the concentration of 1% chlorine is considered a non-hazardous chemical [according to whom?] although still a very effective disinfectant. The sodium hypochlorite produced is in the range of pH 6-7.5, relatively neutral in regards to acidity or baseness.