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Determination of Temporary Hardness
Temporary hardness of water is caused by the presence of bicarbonates of calcium or magnesium. Hence its amount is estimated by directly titrating with a standard solution of an acid.
Exactly 100 ml of the given sample of water is buretted out or pipetted out into clean conical flask. Two drops of methyl orange indicator are added to it and titrated against HCI acid from the burette. When the water turns to a pale pink colour, the addition is stopped and the reading is noted down. Another titration is conducted for concordancy.
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