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Water Solutions - What is in the Water?

PH PH - Potential of Hydrogen

A scale used to measure the acidity or alkalinity of water.
PH of 6.5 to 8.5 is generally deemed acceptable.
Total Dissolved SolidsTDS - Total Dissolved Solids

A measure of dissolved carbonates, bicarbonates, chlorides, sulfates, phosphates, nitrates, calcium, magnesium and solids including sodium, potassium, iron, manganese, and a few others.
Levels over 500 ppm are considered unacceptable for drinking water.
SulphurSulphur - Hydrogen Sulfide (H²S)

A gas characterized by an offensive odour, commonly referred to as "rotten egg" odour.
Corrosive, poisonous and flammable in high concentrations. Offensive at low levels.
OdourOdour

Odours can be caused by mineral contaminants in the water, such as the "salty" taste of water when chlorides are 500 mg/l or above, or the "rotten egg" odour caused by hydrogen sulfide. Odour in the drinking water is usually caused by blue-green algae. Moderate concentrations of algae in the water can cause it to have a "grassy", "musty" or "spicy" odour. Large quantities can cause the water to have a "rotten", "septic", "fishy" or "medicinal" odour. Decaying vegetation is probably the most common cause for taste and odour in surface water supplies. In treated water supplies chlorine can react with organics and cause odour problems.
ColiformColiform

Most coliform bacteria are used as an indicator that suggests the water is not safe for human consumption. The presence is of concern in that disease-causing organisms, such as E.coli or parasites may be present. the maximum acceptable concentration (MAC) for coliform in drinking water is 0 (Zero) organisms detectable per 100 mL.
NitrateNitrate

Nitrate (NO³¯ ) and nitrite (NO²¯ ) are naturally occurring ions that are ubiquitous in the environment. Both are products of the oxidation of nitrogen (which comprises roughly 78% of the atmosphere) by micro-organisms in plants, soil or water and, to a lesser extent, by electrical discharges such as lightning. Nitrates are used widely as inorganic fertilizers.
The maximum acceptable concentration (MAC) for nitrate in drinking water is 45 mg/L
HardnessHardness - White Scaling

A characteristic of natural water due to the presence of dissolved calcium and magnesium. Water hardness is responsible for most scale formation in pipes and water heaters. If forms an insoluble "curd" when it reacts with soap. Hardness is usually expressed in grains per gallon (gpg), parts per million (ppm) or milligrams per litre (mg/l) all as calcium carbonate equivalent.
ChlorineChlorine

A gas widely used in the disinfection of water and an oxidizing agent for organic matter, iron, sulphur and tannin.
SedimentSediment - Turbidity

The sum of particles of dirt, clay, silt and vegetation which float or are suspended in water and can be removed by mechanical filtration. Suspended biological, inorganic and organic particles in water which may make the water seem cloudy.
IronIron - (Fe)

Iron occurs naturally in ground waters in three forms, Ferrous Iron (clear water iron), Ferric Iron (red water iron), and Heme Iron (organic iron). Each can exist alone or in combination with the others. Ferrous iron, or clear water iron as it is sometimes called, is ferrous bicarbonate. The water is clear when drawn but when turns cloudy when it comes in contact with air. The air oxidizes the ferrous iron and converts it to ferric iron. Ferric iron, or ferric hydroxide, is visible in the water when drawn; hence the name "red water iron". Heme iron is organically bound iron complexed with decomposed vegetation. The organic materials complexed with the iron are called tannins or lignins. These organics cause the water to have a weak tea or coffee color. Certain types of bacteria use iron as an energy Source. They oxidize the iron from its ferrous state to its ferric state and deposit it in the slimy gelatinous material which surround them. These bacteria grow in stringy clumps and are found in most iron bearing waters.
BacteriaBacteria

Bacteria are tiny organisms occurring naturally in water.
Unicellular micro-organisms which reproduce by cell division.
Potentially harmful and dangerous for human consumptions.
LeadLead

Lead in drinking water is primarily from the corrosion of the lead solder used to put together the copper piping. Lead in the body can cause serious damage to the brain, kidneys, nervous system, and red blood cells.
Tannin / LigninTannin / Lignin

Tannins (humic acid) are found in waters which have passed through large quantities of decaying vegetation. There composition is varied dependant on the type of vegetation that the water comes in contact with. Tannins will cause water to be faint yellow to a dark tea colour.
ManganeseManganese (Mn)

An element sometimes found in dissolved in groundwater, usually dissolved with iron but in lower concentrations. Causes black stains and other problems similar to iron.
TurbidityTurbidity - Sediment

The sum of particles of dirt, clay, silt and vegetation which float or are suspended in water and can be removed by mechanical filtration. Suspended biological, inorganic and organic particles in water which may make the water seem cloudy.
E-ColiE-Coli - Escherichia Coli

One of the members of the Coliform group of bacteria indicating fecal contamination.
Potentially fatal if consumed by humans.
CopperCopper - Cu+3

In drinking water can be derived from rock weathering, however the principal sources are the corrosion of brass and copper piping and the addition of copper salts when treating water supplies for algae control. High doses of copper can cause liver damage or anemia.
ChloridesChlorides - (Cl)

An ion which forms acids when combined with hydrogen and salts when combined with metal ions. Chlorides can be corrosive and impart a salty taste to water.
AlkalinityAlkalinity

The capacity of water to neutralize an acid. Strongly alkaline Waters have an objectionable "soda" taste. Highly mineralized alkaline waters also cause excessive drying of the skin due to the fact that they tend to remove normal skin oils.
Iron BacteriaIron Bacteria

Organisms which are capable of utilizing ferrous iron from pipes or water into their metabolism resulting in gelatinous deposits.
ArsenicArsenic - (As)

Arsenic is not easily dissolved in water, therefore, if it is found in a water supply, it usually comes from mining or metallurgical operations or from runoff from agricultural areas where materials containing arsenic were used as industrial poisons. Arsenic is highly toxic and has been classified as a carcinogen.
SulfateSulfate - (SO4)

Sulfate (SO4) occurs in almost all natural water. Most sulfate compounds originate from the oxidation of sulfite ores, the presence of shales, and the existence of industrial wastes. Sulfate is one of the major dissolved constituents in rain. High concentrations of sulfate in drinking water causes a laxative effect when combined with calcium and magnesium, the two most common components of hardness. Bacteria which attack and reduce sulfates, causes hydrogen sulfide gas (H²S) to form.
Two Good Reasons to Treat Your Water Two Good Reasons to Treat Your Water.
Common Water Problems and Sources

Rust Staining
Rotten Egg Odour
Scaling
Staining
Corrosion on Pipes
Green Staining
Foul Tasting Water
White Scale
Yellow Water
Excessive Soap Use
Black Staining
Odours in Water
 		Iron
Sulphur
Hardness
Iron   Hardness   Tannin   Sulphur
PH   Hardness
PH   Copper
Sulphur   Iron   Hardness   Tannin
Hardness
Tannin
Hardness
Sulphur
Sulphur   Tannin   Iron   Hardness