Living with a water source from a well, lake or point can bring on many types of water & concerns. Below we outline some of the main minerals & issues that can appear and be tested for.
This is water with an excess of 3 gpg (grains per gallon) mineral content. Often produces spots on your dishes, faucets, makes it difficult to clean, dry skin and makes appliances less efficient.
Over 0.3 ppm of iron will cause discoloration of water and staining. Fully automatic water conditioners will correct this problem. A metallic taste or a red colour is a sign of too much iron in your water.
Manganese is frequently encountered in iron-bearing water but to a lesser degree. Manganese is similar to iron in that it stains and clogs pipes and valves. Concentrations as low as 0.05 mg/l of manganese can cause problems.
A scale use to measure the acidity or alkalinity of water. A pH reading below 6.5 normally indicates highly corrosive water which results in blue/green staining and neutralizing equipment should be used.
A pH reading excess of 8.5 could indicate contaminated water and generally requires bacteriological and chemical analysis.
Testing for hydrogen sulfide should occur on-site. Hydrogen sulfide is easily detected from the smell of rotten eggs and taste that makes water all but undrinkable. In addition, it can foul the resin bed of a water conditioner. The use of a water conditioner is not recommended unless the water is first treated for the removal of hydrogen sulfide.
Total Dissolved Solids (TDS)
A measure of the soluble solids present in the water.
Tannic acid is formed by decaying organic matter. Tannins alone are not harmful, although they can affect the proper operation of a chemical free iron filter.
Water that smells like a public swimming pool is a sign of excess chlorine. This can cause skin irritation and dry eyes, while impacting the taste of your drinking water and food. Over 500 ppm may impact a salty taste to water
Over 500 ppm may impact a bitter taste to water and have a slight laxative effect.
Caused by the presence of bicarbonates, carbonates and hydroxides. Over 500 ppm creates a “soda” taste and makes skin dry.