mhardy6647
Lunatic Member
The solubility of calcium carbonate is described by a thermodynamic property called Ksp (the solubility product). The Ksp of CaCO3 is very small at neutral or alkaline pH (although it is more soluble at very low pH)... the crystal structure can impact the solubility of a compound (e.g., anhydrous magnesium sulfate vs. magnesium sulfate heptahydrate), but the almost complete insolubility of CaCO3 in any form in water of any pH you'd care to drink is just a given.
N.B. The 'bad taste' of softened or distilled water is a well known phenomenon; it has nothing to do with the softening proces per se. That's why most of the bottled water makers add some calcium and/or magnesium salts (which are ever so sparingly soluble, truth be told) back to their water to make it taste "good" or "right". By the way, you probably know that most (though not all) of the bottled waters on the market are just municipal water treated by RODI (reverse osmosis/deionization) to purify and then spiked with trace minerals.
N.B. The 'bad taste' of softened or distilled water is a well known phenomenon; it has nothing to do with the softening proces per se. That's why most of the bottled water makers add some calcium and/or magnesium salts (which are ever so sparingly soluble, truth be told) back to their water to make it taste "good" or "right". By the way, you probably know that most (though not all) of the bottled waters on the market are just municipal water treated by RODI (reverse osmosis/deionization) to purify and then spiked with trace minerals.