Water Concerns/ questions

 

Not sure what types of containments may be in your water? Here is an easy to follow list of what you may have in there along with there typical solutions.

For more information please contact your local water treatment specialist.

 

Common Water Problems

STAINS

Blue, Green: usually indicates low pH (acidic water)
White buildup, scaling, gray: usually indicates hard water
Red, Orange, Tan, Brown: usually indicates unacceptable iron levels

TASTE/ODOR

Rotten Egg: indicates either unacceptable amount of sulfur
or possibly bacteria in the water
Chlorine: indicates extreme amount of chlorine used by municipality water

HARDNESS

Hard water is consistent with excessive minerals in the water causing
dry skin, white scale buildup on appliances, fixtures, pipes, soap scum
inefficiency concerning water heaters and boilers, appliance damage,
clothe deterioration, excessive soap bills, and etching on shower door
and dinner ware.

LOW pH

Known as "starving" water because it "eats" metal. Green and blue
stains, pipe damage, fixture damage, and appliance damage are just
a few of the symptoms associated with acidic water.

TURBIDITY

Cloudy water and suspended material in the water is the most common
consequence of turbidity. Turbidity can clog appliances, stain sinks and
clothes, and cause general uneasiness about the water quality.

IRON

Either in its dissolves form (Ferrous) or its suspended form(Ferric), iron
leaves clothes stained as well as tubs, sinks, and toilets with a red, tan,
orange, or brown residue. Drinks like coffee or tea may taste "off
"
when using iron-problem water because of the acids in the tea or coffee
interacting with the iron. Clogging of appliances can also result from

excessive iron.

NITRATES

Nitrates are left behind by fertilization, pesticides, and like materials.
Blue baby syndrome, birth defects, and miscarriages are associated
with high levels of nitrates.

TOTAL DISSOLVED SOLIDS (TDS)

Simply put, TDS is anything dissolved in water other than water itself.
Fifty (50) parts per million or less is considered ideal for drinking
and cooking

CHLORINE

Chlorine is used by public water supplies to control bacteria and the
like. Excessive amounts produce unsavory smells and taste. Chlorine
has been noted as a possible contributor to certain types of cancers
.

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BACTERIA/VIRUS

A bacteria or virus in your water supply can cause an array of serious
health problems from eye and ear infections to death. Contamination
can be produced in many ways from decaying matter to
industrial mishap.

Symptoms

Stains

Problem

Cause

 

A Typical Solution

White scale on fixtures,pipes,etc. Difficulty in making soap suds

HARDNESS

Dissolved calcium and magnesium

Water Softener

Ion Exchange

Red or Brown Stains in tubs, sinks, dishwashers, etc.

IRON

Dissolved ( ferrous) or precipitated (ferric) iron

Ion Exchange Oxidation

Birm Filtration

Green or Blue stains on fixtures. Short life on plumbing, heaters, etc

CORROSION

Low pH usually caused by excessive carbonic acid

Acid Neutralization Siliphos

Corrosion Inhibitor

Rotten Egg Smell, Silver tarnishes easy

HYDROGEN SULFIDE

(SULFUR)

Dissolved Hydrogen Sulfide Gas. Usually caused by sulfide reducing bacteria

Oxidation

Carbon Adsorption

Aeration

Water has cloudy appearance. Faucet screens clog often.

TURBITY

Suspended particles of sand, clay, silt, etc

Sediment Filtration

Reverse Osmosis

Fishy, Musty, or Oily Smell and taste

TASTE AND ODOR

Volatile organic substances, usually, but not always harmless

Sediment Filtration

Activated Carbon

 

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