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IS YOUR WATER SAFE?
 • On-Site Water Testing
 • Water Treatment Equipment
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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 Solids TDS - 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.
Sulphur Sulphur - 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.
Odour Odour

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.
Coliform Coliform 

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.
Nitrate Nitrate

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
Hardness Hardness - 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.
Chlorine Chlorine 

A gas widely used in the disinfection of water and an oxidizing agent for organic matter, iron, sulphur and tannin.
Sediment Sediment - 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.
Iron Iron - (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.
Bacteria Bacteria 

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

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 / Lignin Tannin / 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.
Manganese Manganese (Mn)

An element sometimes found dissolved in ground water, usually dissolved with iron but in lower concentrations. Causes black stains and other problems similar to iron.


Turbidity Turbidity - 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-Coli E-Coli - Escherichia Coli

One of the members of the Coliform group of bacteria indicating fecal contamination.
Potentially fatal if consumed by humans.
Copper Copper - 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.
Chlorides Chlorides - (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.
Alkalinity Alkalinity 

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 Bacteria Iron Bacteria 

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

 

 

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		 »
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» 		 Iron
Sulphur
Hardness
Iron, Hardness, Tannin, Sulphur
PH, Hardness
PH
Sulphur, Iron, Hardness, Tannin
Hardness
Tannin
Hardness
Sulphur
Sulphur, Tannin, Iron, Hardness