The simple definition of water hardness is the amount of dissolved calcium and

magnesium in the water. Hard water is high in dissolved minerals, both calcium and
magnesium.

Hardness is caused by compounds of calcium and magnesium, and by a variety of

other metals. General guidelines for classification of waters are: 0 to 60 mg/L
(milligrams per liter) as calcium carbonate is classified as soft; 61 to 120 mg/L as
moderately hard; 121 to 180 mg/L as hard; and more than 180 mg/L as very hard.

Water systems using groundwater as a source are concerned with water hardness,
since as water moves through soil and rock it dissolves small amounts of naturally-
occurring minerals and carries them into the groundwater supply. Water is a great
solvent for calcium and magnesium, so if the minerals are present in the soil
around a water-supply well, the hard water may be delivered to homes.

EPA

Classification mg/l or ppm grains/gal

Soft 0 - 17.1 0-1

Slightly hard 17.1 - 60 1 - 3.5

Moderately hard 60 - 120 3.5 - 7.0

Hard 120 - 180 7.0 - 10.5

Very Hard 180 & over 10.5 & over

Temporary hardness[edit]
See also: Carbonate hardness
Temporary hardness is a type of water hardness caused by the presence
of dissolved bicarbonate minerals (calcium bicarbonate and magnesium bicarbonate). When
dissolved, these minerals yield calcium and magnesium cations (Ca2+, Mg2+) and carbonate
and bicarbonate anions (CO32−, HCO3−). The presence of the metal cations makes the water hard.
However, unlike the permanent hardness caused by sulphate and chloride compounds, this
"temporary" hardness can be reduced either by boiling the water, or by the addition of lime (calcium
hydroxide) through the process of lime softening.[4] Boiling promotes the formation of carbonate from
the bicarbonate and precipitates calcium carbonate out of solution, leaving water that is softer upon
cooling.

Permanent hardness[edit]
Permanent hardness is hardness (mineral content) that cannot be removed by boiling. When this is
the case, it is usually caused by the presence of calcium sulphate/calcium
chloride and/or magnesium sulphate/magnesium chloride in the water, which do not precipitate out
as the temperature increases. Ions causing permanent hardness of water can be removed using a
water softener, or ion exchange column.
Recommendations have been made for the maximum and minimum levels of calcium (40–80 ppm)
and magnesium (20–30 ppm) in drinking water, and a total hardness expressed as the sum of the
calcium and magnesium concentrations of 2–4 mmol/L