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Lebanon, Connecticut 06249
Phone: (860) 642-1949
info@hydro-pure.com
Lic # PLM.280191
Common Problems
Hard water is the most common water quality problem in the U.S., making water softeners the most common type of water treatment equipment. As ground water travels through rock and soil, it picks up minerals, including calcium and magnesium, which gives the water the characteristics of being "hard". Hardness is measured in grains per gallon (gpg) or parts per million (ppm). A range of3.5-7.0 gpg or 61-120 ppm indicates moderately hard water, 7.0-10.5 gpg or 121-180 ppm indicates hard water, and a measurement of greater than 10.5 gpg or 180ppm indicates very hard water.
Hard Water Is Easy to Detect. Signs of it Include:
- Clogged pipes and/or appliances, possibly resulting in reduced water flow and an increase in repair calls.
- Noticeable films on bathtubs, showers, and even on skin. The film results in the need for additional scrubbing and scouring of fixtures, and causes hair to be dull and limp, and can cause dry skin.
- An increase in water heating costs. Minerals can precipitate and form a scale when hard water is heated. In addition to forming a build-up, mineral deposits may create an insulating barrier between the heating element and the water to be heated.
- A reduction in the sudsing and cleaning action of soaps and detergents.
- A reduced life of clothing and fabrics due to abrasion by the soapy residues.
Iron and manganese are non-hazardous contaminants. There are different methods of removing them, depending on the amount of the element in the water. As ground water travels through rock and soil, it picks up metallic minerals, including iron and manganese. Iron and manganese are measured in milligrams per liter (mg/l) or parts per million (ppm). The Environmental Protection Agency's (EPA) Secondary Maximum Contaminant Level (SMCL) standard for iron in drinking water is 0.3 ppm and 0.050 ppm for manganese. The tap water may appear clear, but when exposed to air iron and manganese are oxidized and change from colorless, dissolved forms to colored, solid forms.
Signs of Iron and/or Manganese in Water Include:
- Orange or brown stains in sinks, tubs, and toilets caused by iron deposits.
- Orange or brown stains on laundry.
- Poor tasting water. Iron and manganese can affect the flavor and color of food and water.
Iron or manganese bacteria which form red-brown (iron) or black-brown (manganese) slime in toilet tanks and can clog water systems. These bacteria are not health threatening, they just feed on iron and manganese in the water.
Have you ever noticed a blue/green tinge to your copper water lines or perhaps the inside of your toilet or sink? If so, you could be experiencing corrosion due to low pH. Generally, acidic, or aggressive water as it is commonly referred to, will dissolve pipes and fixtures. Aggressive water causes premature failure of copper pipes, appliances and fixtures. The most common evidence of this problem is blue green staining in the fixtures. The discoloration is actually caused by copper deposits from the pipes, as a result of the corrosive action of the acidic water.
Measuring the Acidity
The acidity of water is measured by its pH. The pH scale ranges from 1.0 (very acidic) to 14.0 (very alkaline), with 7.0 being neutral. Acidic water usually ranges from 5.9 to 6.9 pH. Acidic water is not considered to be criteria for rejecting water as potable. However, a low pH will most likely cause problems with plumbing and result in staining.Signs of Acidic Water Include:
- Blue or green stains in sinks, tubs, and toilets caused by copper from pipes being leached out by the acidic water.
- Corrosion of faucets and fixtures caused by acidic water "eating it away".
- Leaks in pipes and/or faucets also caused by corrosive action of acid water.
Nitrogen is essential for all living things. For one, it is an important component of proteins. Nitrogen exists in many forms in the environment, and it changes forms as it moves through the nitrogen cycle. It has been found that excessive concentrations of the nitrate form of nitrogen are hazardous to health, particularly for infants, the elderly, and pregnant women. The good news is that nitrate can effectively be removed from water.
Nitrogen occurs naturally in the soil in organic forms from decaying plant and animal residues. Nitrogen is also key ingredient of products used for lawn care, garden care, and crop production. Feedlots, animal yards, septic systems, and other waste treatment systems are additional sources of nitrogen. Bacteria in the soil convert various forms of nitrogen to nitrate. The majority of the nitrogen used by plants is absorbed in the nitrate form. However, nitrate is highly soluble and readily moves with water through the soil profile. Eventually, nitrate may be leached below the plant´s root zone and reach groundwater supplies. The most common sources of nitrate-nitrogen contamination of drinking water are: fertilized cropland, parks, golf courses, lawns, gardens, septic systems and other types of sewage disposal systems, and livestock facilities. Nitrate occurs naturally in groundwater, usually at the concentration far below a level of concern for dinking water safety.
Signs of Nitrate in water include:
- None -- Nitrate is colorless, odorless, and tasteless
- Special Notes:
- Standard water softeners, carbon filters, and other types of filters DO NOT remove nitrate.
- Do not boil water in an attempt to remove nitrate, this INCREASES nitrate concentration in water.
The two most common causes of a sulfur-like or "rotten egg" odor are iron bacteria and hydrogen sulfide (sulfur). Iron bacteria is a harmless bacteria that feeds off of iron and/or manganese in the water. One of the signs of having iron bacteria is noticing that the water has a sulfur-like or rotten egg odor. You can confirm the presence of iron bacteria by looking in the toilet reservoir. If you detect any black slime and/or an oil slick on the surface of the water, you can be pretty sure that there is iron bacteria in the water. Fortunately, iron bacteria is easy to treat for by shock chlorinating the well. Only the most severe cases of persistant iron bacteria warrant further treatment.
The second common cause of "rotten egg odor" is hydrogen sulfide or sulfur. Many laboratories will include hydrogen sulfate on a standard water analysis. Hydrogen sulfate is NOT the form of sulfur which causes the odor. Hydrogen sulfide is a gas, which makes it difficult to accurately test for its presence. So, for this reason, we use a process of elimination and consider the overall chemistry of the water to determine the presence of hydrogen sulfide.
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