Common Water Problems

Hardness – The  most common problem associated with ground water may be hardness. Hard  water contains a high amount of calcium and magnesium as well as other  minerals. Problems caused by hard water include the reduction of  cleaning strength of soaps and detergents and the build up of scale in  hot water heaters, boilers and hot water pipes. thereby shortening  appliance life.
Iron – A rusty  taste in water is a result of iron in ground water. Iron is a common  water contaminant which can cause stains on porcelain fixtures and  laundry in concentrations as low as .3 mg/l as well as producing an off  taste in beverages. In its insoluble forms, iron can form sludge  deposits in pressure tanks, pipe lines, water heaters, and other  plumbing appliances and fixtures.
Manganese –  Manganese causes a bitter taste in water and can cause brown-black  stains on laundry and plumbing fixtures especially when mixed with  chlorine.
Acidity (pH) – A  pH scale of 0-14 is used to indicate the varying degrees of acidity,  with 7 being neutral. Anything below 7 is acidic, so the lower the pH,  the higher the acidity. Left untreated, acidic water will corroded  copper pipes, metal fixtures and pipes under sinks adding the corroded  material to drinking water. Blue green stains usually indicate acidic  water.
Total Dissolved Solids –  As the name implies, TDS is a measure of all solids dissolved in a  samples. This is, however, also an indirect measure of the mineral  level. The higher the TDS, the higher the mineral level.
Sulfur (Hydrogen Sulfide) –  To obtain accurate levels of sulfur this compound must be tested on  site as it is a gas and will dissipate after the water is drawn from the  faucet. There is, however, a characteristic “rotten egg” odor. Sulfur  can promote corrosion, tarnish silver and while high concentrations are  rare, can be flammable and poisonous. Sulfur gas results from the  anaerobic decomposition of organic matter.
Colloidal Clay –  Colloidal clay consists of very fine solid particles suspended in  water. These particles are so light in weight that they will not settle  even after standing for an indefinite period. Coagulation of these  particles is necessary and then filtration.
Chlorine –  Chlorine is added to water by municipalities and other public water  systems to kill bacteria. Carbon is a simple and inexpensive way to  eliminate the taste, odor and health risks associated with chlorinated  drinking water.
Methane – Methane  or marsh gas, is a colorless, odorless and highly flammable gas. While  not a health threat, methane can be ignited when escapes from the water.  Signs of methane include rattling pipes, sputtering at the faucets and a  milky look to the water.
Bacteria –  Bacteria and other microbes are the oldest and most dangerous  contaminants in drinking water. Water contaminated with bacteria may be  an indication that human or animal wastes have entered the water supply,  however, contamination may be due to any number of factors. Harmful  bacteria are generally called pathogens. Pathogens can cause a variety  of health problems including intestinal problems, weight loss, chronic  fatigue and sometimes more serious illnesses. Children are often more  vulnerable. Frequent testing for potability is recommended.