Content Tagged: magnesium ions

Salt Shocker Cottage Cheese

Salt is put into all cheese in order to preserve it by controlling water activity which leads to spoilage and pathogen growth. The more traditional the cheese, the higher the salt content. The most modern processed cheeses generally have the least amount of salt and, the least amount of taste. What would make anybody dream… Read more »

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Battelle Study Documents Anti-scaling Benefits of Water Softeners

Water softeners virtually eliminate energy-wasting, service life-shortening scale accumulation on gas and electric water heaters, according to a new study by¬†Battelle Memorial Institute on “Benefits of removal of water hardness (calcium and magnesium ions) from a water supply.”¬†Testing electric water heaters over an equivalent 15 months of service found 64 times more scaling on unsoftened… Read more »