Glossary & Lingo

A characteristic of water caused mainly by calcium and magnesium (such as bicarbonate, carbonate, sulfate, chloride, and nitrate). Excessive hardness in water is undesirable as it causes the formation of soap curds, increased use of soap, deposition of scale in boilers, damage in some industrial processes, and can also create objectionable flavours in drinking water.

An observed biological (e.g., pathogens), chemical (e.g., dissolved metals, nutrients) or physical agent (e.g., turbidity, debris) that could harm your water users or water system.